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I've had my wsm for 2 years now and this summer I got lazy with it and left it outside un-covered. all the grates and charcoal ring are rusted. Is that something they will cover?

Whats a good finishing sauce to mix up the pulled porked when its shredded. A local BBQ joint up here serves theres in some kind of sauce, its not really red but it is real tasty. What do you guys use for finishing sauce to serve your pull pork?

Anyone firing up the ol' WSM for the big game this Sunday?? I have a few butts and few racks of ribs that I will be cooking up. What a great day it will be, great food and watching my beloved Patriots winning Superbowl #2!! Go PATS!!!!!!!!!!!!!!!!!!!!!!!

I think I am going to throw a few racks of ribs on the ole WSM for Christmas... Anyone else planning to cook anything up?

I am thinkin of smoking up a leg of lamb for christmas. Has anyone tried this and have any recipes to share or cooking times. Thanks in advance

I havew a 14 pounder that is getting ready to be smoked! I also bought 2 3 pound pork butts to cook on the top rack using the quick cook method on this site. Happy Turkey Day!

Well I went to get my WSM ready for tomorrow, I took the cover off and then opened the lid. What i saw scared me , the whole middle section and bottom part of the WSM was full of mold!!! I havent used the WSM in a few months, but I remember cleaning it after using it last time so I don't know...

time?? I plan on smoking some baby backs tomorrow, and I have a beef brisket that needs to be smoked. Can I do both at the same time? I never cooked pork and beef in the same smoker, just wondering if it has an flavor issues?

I am on vacation in Greece at the moment and there are olive trees everywhere.. anyone ever try smoking with this kind of wood? I am thinking of bring some chunks back to try it out

This will be my first attempt at spares, am I looking at the same 6 hours cooking time or is it a little more since they are more meatier? thanks

I saw this at a outlet store while shopping over the weekend, its a set of 2 hooks for flipping big cuts of meat. I used it today for the first time and it works great. I don't know if you guys already know about it, but heres a link to their site. www.pigtailff.com

I decided to cook 2 butts today. Threw them on at about 8:30 am..been checking temps for a while now..holding steady at 256. I turned and basted them at 11 am, when should I do it again? I was figuring around 2:30ish for a final turn and baste. Any other tips you guys can give me?

I am planning on cooking a 2 8 pound butts tomorrow morning. I have a few questions... 1. I got the maverick thermomete with the 2 probes. I know I use one to probe the meat, but where do I put the other probe? Do i feed it thru the top hole or can I crimp it under the lid of the WSM? 2. I...

I was going to use the Mr brown method, but my wife wanted to go shopping today, so I didnt rub it last night. Now we had a change of plans and will be home all day, can I still do it the Brown way even though I didn't rub it at let it sit overnight? thanks

I just reheated the ribs I made on sunday, and they seem to taste so much better that they did on Sunday!! anyone else agree? Looks like I will be making ribs again this weekend, I wanted to try pulled pork but time wont allow.

I have looked everywhere and no stores seem to sell them. I checked walmart, target, linens and things, williams sonoma with no luck. anyone have any online places that may sell them?

I will be attempting my first cook this weekend with 4 racks of ribs. I don't want to use the BRITU method, I have my own rub that I made. My question is, can I follow the same cooking steps as the BRITU minus the BRITU rub? or a better question, what is the average cooking time and temps...

Amazon says delivery between July 8-10. I was wondering if you guys had any tips for a rookie. What should I go get before the smoker arrives so I will be ready to go the day it gets here!! What type of meat should i do for the first time? I am so excited!