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Ryan, I think myself and two work buddies (+/- 1 spouse) would like to attend the class. Are there still spot open? Thanks

To build confidence between now and your next butt, I'd advise trying a chicken spat chocked or halved. There's a good recipe on the main site. For me, turning out the most delicious chicken I've ever had was very reassuring. It's an easy cook that tastes like it was hard.

I have a Maverick ET 73 that I often use with my WSM but I always use the lid thermometer for making vent decisions. On some cooks I don't get the ET 73 out, but I always use the lid. Also, I am able to mess things up with little personal effort such as letting meat drip onto the probe or...

I installed the Guru eyelets on my 22" and normally hang my pit probe under the top grate towards the edge of the grate, but not outside the circumference of the water pan. I put it towards the edge to keep it out from under any dripping meat. I learned the hard way that dripping juices render...

I've done 4 or 5 briskets using the high heat method (250 - 275) foiling at 165 and had some success. Running high heat, I come in around 6 hours for 8lb flats, longer for packers. I've also done some wrong with the same method, last failure needed a steak knife to eat it. Take heart, the WSM...

There's no bad first cook but I must say, chicken halves on the WSM are cheap, fast, easy and incredibly delicious.

I had great fortune last week. My replacement OTG arrived the very next day. I was able to get it together and ordered the OXO tongs Daniel S mentioned. They are very nice tongs. Last week was my wife's birthday and cooking was dominated by the WSM. I did cook some corn in the husk on the...

Thanks for the suggestions everyone. The OTG arrived today but was damaged in shipping, so I have a couple more days to be eager and plan for it while they ship me a new one. I have a chimney for my WSM and a brush. I'll start shopping around for a tool holder as well. Any brand...

Its been about 6 weeks since I got my 22 WSM and between smoking on it and reading these boards, I was overcome with desire to replace my ratty, rusty OTS. My new green OTG should beat me home from work tomorrow which I will use to cook a flank steak as soon as I get it together. I ordered...

Tough luck on the water heater. As much a I love BBQ, I love hot showers more. My first WSM cook was a chicken, my in-laws say it was the best chicken they ever had until I tried again with a different rub. The positive feedback sure feels good even though a monkey could've cooked it as well...

Hi, I installed the BBQ Guru grommets yesterday and have a pork butt on today using my also new Maverick 73 and my old Weber Brand remote thermometer. While my chimney was starting, I threaded my probes through the grommets, laid them on the top grate and left the cables hanging. Then once...

I've cooked 3 flats and a packer since getting my WSM. I've done all of them around 275 with water in the pan and foiled them at 165. My first flat was simply perfect. It was also devoured by my extended family in 5 minutes flat. Everything I've done since then has been screwed up in some...

Since you have a brisket, you might as well enjoy it. I did my first brisket on July 4th for a family party and am planning to do another one next weekend since I didn't get much. It lasted about 15 minutes. I used the recipe for Dr. BBQ's Shortcut Brisket from his book but made a few...

I just bought a 22 WSM 3 weeks ago and I love it. I wish I'd bought one years ago. It has been really fun and rewarding to blow people away with the pulled pork and brisket, so if you entertain I would say go for it. Everyone I've served so far has raved and in my mind it's all the smoker...