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Curious if anyone else is experiencing this. I've used Weber gassers for many years and had several different models. My most recent was a Spirit 3 burner purchased last winter (don't recall the model, but I believe it was the last one with a side burner that was not made in China). I am...

I've cooked a few ready to cook hams on the smoker and they come out great. Wondering if it would be worth adding a rub? Seems like it would have trouble penetrating the thin layer of fat I leave on. Suppose it couldn't hurt either way (long as I leave the sugar out), but curious if anyone has...

Hi all, Been a long winter up here so just breaking out the WSM today. Doing a high heat butt. I've had it running at 325-375 for three hours and the 9# is at 148. I saw on the original post about HH butt that the fella wrapped it at 3 hours or at 165. I'm assuming I ought to wait for it to...

All of a sudden, butts are giving me problems. Put an 8# and a 9# on around 7PM last night. Had to get up and stir the coals around 3AM when the smoker dropped below 200 (meat was around 145). All was well this morning around 7, with the smoker at 210 (added some fuel) and the meat around...

Put two 7# buttts on last night around 9pm. Settled in between 225-240, so I went to bed. At 3, ET 73 went off telling me the WSM had dropped below 200. Meat was at 170. Stirred the coals, everything appeared to be ok, at least enough left to hold me for a few more hours. Here's the kicker...

Hi all, I've made ABTs several times this year (for the first time) and I've noticed that the bacon on the pepper side is almost always undercooked, while the outside has been pretty well done (not crispy, but a nice color) This may be obvious, but I assume I need to let them go longer until...

Got a 10# shoulder on since 5PM, plan to pull in time for a late lunch on Masters Sunday. Nice spring weather here in the Northeast and the Evan Williams is going down smooth. Good Q to ya'll.

So, my father in law just showed up with the ham he wants smoked for tomorrow. It is a 20.5# "fresh ham whole bone in." I've been trying to figure out from the cooking topic and boards what I have on my hands here. I'd assumed it was a "ready to cook" but I have no way of telling if it has...

Hi all, First off, I'm NOT pulling this 5.5# flat until it is fork tender, but, for the second time in a row, I've already hit 200 degrees after only 30 min. in the foil (foiled at 175). I'm a bit concerned about over cooking it, but I'm going to go for tender over temps. Should I start...

per my earlier thread, I started a 10.5 picnic yesterday at 4PM. Had to be away from it quite a bit, but it appears it was running between 200-250 most of the cook (there's a gap between 6:30PM when it was 245 and 1:30AM when it was 190, and another between 2AM at 180 and 7AM at 266 in which...

No, not setting up a "that's what she said" joke... Sent my father in law to pick up a butt to do high heat Sunday morning for PP that afternoon/evening. He comes back with a 10.5# whole shoulder. So, question is, any chance to do that high heat cook on a piece of meat that big? Doing a...

Fresh breeze here today (steady at 15, maybe gusts to 25?). Temps shooting up (over 400) and down (300) each time a stiff breeze comes in from the south. I've rigged a few pieces of sheet rock to protect it, but wow! Tomorrow's chore: Build a wind break.

I see one of the simplest mods for adding a therm is to whittle away a bit of cork to fit in one of the vent holes (or, use a bit of foil, or some wire) to suspend it. Curious why it needs to be suspended? Why couldn't you just drop it in there with nothing to hold it up except the face of the...

I've read through all the high heat threads and think I get the idea. A bit worried about the meat my wife picked up at Costco. It is just a flat, weighs 5.5, but she asked the guy to go in back and grab one that hadn't been trimmed yet. Had a look last night and it does appear to have a...

Hi all, I've tried to search for an answer to this on the boards, but haven't turned one up. Planning to do a 5.5lb flat this weekend high heat. I've been reading up on it on the boards and am looking forward to giving it a shot. I understand that I want to get the brisket up to a certain...

First, thanks to all for the great discussions on these boards. Have really learned a lot. I've been cooking with sub-par equipment for a couple of years now, and made the WSM investment about two weeks ago. First cook was baby backs. Around 35 degrees with light snow today, no wind. Smoker...