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I am lucky enough to be able to cut and store my own smoke wood. Now during this process I don't strip the bark off to season the timber and some of the wood goes onto the WSM with it still on. Is it best to burn the wood without the bark or doesn't it matter? I can't say I've noticed a...

I've read a lot of threads over the last few months and a few of you have mentioned using other pits. Do any of you own and use wood burning pits aswell as your WSM? Are Klose pits as good as they're made out to be? Has anyone made their own wood burner? Thanks for any input, Lee

Bought a Whole shoulder yesterday and it was big. It was off a Old Gloucester Spot sow and I'd seen it foraging in a field a few weeks ago. It'd been culled on Monday, hung for three days and then butchered. This is how it looked when I got it <IMG...

Hi Guys, using the MM with a non kingsford briquette I'm finding that I can't go beyond 12 hours while maintaining a cooking temp. I've come to the conclusion that I will need to add more fuel during a cook in order to get the longer burn times. I have a feeling that if I were to add already lit...

Has anyone set alight to some seasoned timber on the charcoal grate instead of briquettes/charcoal? If you have, how did it go and would you do it again?

I am sure I can't be the only one that has noticed my belt getting a strangle hold on my waistline since investing in a wsm? Resistance is futile, I have cast aside my training shoes (no natural fibres, so no good for fule or smoke!) in favour of my smoker! Is this normal or should I seek help?

All you lucky people out there in the US can get your hands on some tried and tested charcoal, namely Kingsford. The UK charcoal options are a bit more hit and miss and I was wondering if any of you guys had used the weber briquettes and how you rate them?