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Char-Broil Double Chef. That thing was less than $80 and gave me three good years of smoking. Could’ve kept it longer but I wanted the space of a WSM 22”.

I'm in the camp that less is more when it comes to wood. I usually start with three chunks on top with the starter coals and two buried for tbs throughout the smoke. I've never had an issue with lack of smoke ring or flavor. I don't have any science to prove it, but I think the meat does a...

I will readily admit, I am a barbecue snob. If it's not low and slow cooked, you can taste the lack of smoke and break down in fat and tissue and the lack of love. For years I have been critical of commercial barbecue restaurants, probably because I notice that most don't smoke at all. Either...

My first smoker was a $79 CharBroiler Double Chef and it was a great way to get addicted to smoking. When I was ready to step up, I researched all kinds of smokers; vertical cabinets, sfb's, wsm and the Apollo knock off but I always ended up coming back to the WSM. Couldn't be happier with...

http://arbys.com/?cid=ppc_MayKingsHawaiian_04292013 Even Arby's is getting on board with the King's Hawaiian bun.

If I make the effort to smoke some pulled pork or a chuckie, nothing but Kings Hawaiian Sweet Rolls. I bought them once just to try something different, now the family won't let me use anything else. And as far as the pork, I also make a vinegar based slaw to pile on top. People are usually...

Props for the ribs. I wish my first smoke came out as well.

So I finally pulled the trigger on WSM 22 and will be putting the Char Broiler Double Chef to rest after the Super Bowl smoke. I had been shopping for a new smoker since last summer and had been getting drawn into some of the locally (Houston area) manufactured sfb smokers. For equal the...

Bump.

I've never tried pure ancho powder, but when adding hot stuff to a rub I usually measure in teaspoons vice tablespoons. Unless I'm just cooking for men, the wife and kids usually complain about the heat so I've learned to tone it down or just mix a side batch.

Keeping it simple. One slab of bb ribs, three bone-in chicken breasts with skin, and a 10# flat. Just cooking for the family this year.

Funny, I'm not allowed to smoke on Mothers' Day.

I tell you what. Pictures really don't give you a good feel for how large the 22.5" WSM is. Maybe it's because my current smoker isn't that large, but I finally found one in a local store and that thing is huge. With an extender rack, I think I'll be able to do everything I want to do. I did...

Thanks John, I would love to get both but I'm afraid that's not an option. The double chef works great for single items, but it was my first smoker and I didn't take good care of it. This will be my third summer with it and I'm afraid it is in just too bad shape to be reliable. It's good to...

Need? Well, I guess that all depends on what the definition of "need" is. The reason I want to go larger is because up til now I've only been able to contribute single bbq items to neighborhood picnics, church potlucks, cub scout blue and gold banquet, that type of stuff. I'm not able to...

Hello all. I currently use a Char-Broil Double Chef which is a poor man's bullet smoker. I mastered that thing pretty quickly and have had a blast smoking with it. But alas, it's time for something larger and less falling apart. I imagine the transition to the WSM would be minimal, and I...