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I'm going to smoke brisket on Christmas Eve for Christmas Day consumption and the overnight temperature on Dec. 24 in Nashville will be around 40 degrees. I'm a big fan of the Minion Method but I was wondering if anyone had a solid suggestion for keeping the coals hot (225) on a cold night. As...

I'm sure this has been discussed a bazillion times, but I'm smoking a 7 lb. pork butt and am debating whether to foil it or not. I typically wrap the butt in foil after about 4 hours, but I'm thinking about changing up. It usually helps keep the meat moist. I'm about an hour and a half in...

So I'm a half dozen smokes into my new WSM 22.5 and while I'm pretty happy with everything I've cooked (whole chicken, chicken breasts, brisket, pork tenderloin and today baby back ribs), I'm still having trouble with maintaining the proper temps. Today, for example, I tried the Minion method...

I'll do my first chicken breasts tomorrow using a Myron Mixon recipe. Pictures and results to follow.

After breaking in my WSM with a brisket, I'm up for trying chicken breasts this weekend. Any favorite recipes?

First smoke with new 22. Brisket flat smoked using recipe from Myron Mixon's book. Because my brisket was smaller than what he describes, cooking time varied greatly. I started my 6 lb. flat at noon and took it off just under three hours later. I let it rest for two hours. The heat stayed pretty...

Hi, all. After years of deep fried turkey, I'm going to try smoking on my new WSM 22.5 (once I get it). Any info you can share is appreciated. I plan to do at least one, maybe two, test runs. Would I be better off doing a breast instead of the whole turkey first time out? How should I prepare...