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Just to follow up on my previous post about my WSM Mini. This is my "travel sized" WSM for my RV. Here's the charcoal grate configuration. I use lump for grilling, so I added the expanded metal across the grate. The ring is about 4.5" deep. This is the top view into the body. I used three...

'Tis the season, and Mr Hays' recent apple pie recipe question has raised a question of my own (a kinda' dumb one): I fill the pie to a nice round mound of filling and place the crust on top, cut a few vent holes and proceed with the bake. Once done, the pie looks beautiful, with a gorgeous...

This is one I've been using forever. It smokes nice in the WSM over a dry foil-lined waterpan at 350?. Use whatever type of wood you like with 1 (that's ONE) chunk of mesquite. Pair it up with blue cheese mashed potatoes and sauted green beans for an improved American diner classic. Meatloaf...

I made some Mac & Cheese the other day, and was really disappointed. No, it wasn't a Kraft box mix, but I think the box stuff would have been better. I've tried a Velveeta recipe, but once it drops even a couple of degrees it sets up like glue. Using real cheddar yields a grainy...

Thank you for taking the time to respond to our many questions. After reading through many of your responses, I notice you quote cooking temps which vary considerably from what I've typically used. You've recommended rib cook temps of 275?, and brisket cook temps of 235?. I've been cooking...

Hi all, Anybody do a chuck roll without foiling it? I've seen Bryan S's recommendation of 1 to 1.25 hrs/lb when it's foiled @ 160?, so what to expect if I just let it ride unfoiled? Is 1.5 to 2 hrs/lb a good guess? I haven't foiled anything other than ribs, and really don't want to compromise...