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Hey, all. I've had the WSM a while, but I don't use it that often, and I wouldn't exactly say I have any instincts for managing it. Right now, I've got six shoulders in, for a total of about 43 pounds. I Minioned it, so I'm guessing I'm good for fourteen or so hours, but then what? Do you add...

Crazy night in the garage. My plan was to do some sort of brisket along with a couple of shoulders to pad the supply in the freezer. As I was prepping I heard from the neighbor, who had a couple of venison roasts that he was willing to have me experiment with. Experiment is definitely the word...

17 and 1/2 hours in, lid at 265, 6 butts at 184. It's going to be a very good night. Could not, repeat, could NOT, do it without your advice. Thanks, all.

I have six butts in the 18.5" Started them at 4:30 yesterday afternoon. It's ten to three (pm) here right now, and I'm sitting at 176. It did get down to 18 here last night, and the lid temp was only 170 when I woke up (at 4:30am). At what point do I panic? They look beautiful and smell...

It's a lovely fall night here in the Frozen North, and I have the day off tomorrow, so here goes nothing. I'll let you know how it's going. Cheers,

Plethora of Pork Just got all six of these little beauties in my 18" WSM. Wasn't sure all of that was going to fit. I kind of had to stand them on edge, and teepee them. My questions: Is this cool? Is it going to extend my cook time too much? Is there a way to fit more of them on there? I'm a...

Don't have a foodsaver yet. It's on the list, but so is extra cash, and that hasn't materialized yet. If it's only a matter of days, can I throw it in a bag or a tupperware and freeze it by itself? On the bright side, the neighbors love me right now. Cheers,

Well, here goes nothing. It's 9:00am and minus 8 on the deck, and I've got two butts on the WSM. Roughly 7 lbs each. Anyone with winter experience know how long this ought to take? We probably won't make it to ten above today. Wind isn't an issue, though. It's a beautiful day. Cheers,

I put a 6-pound packer on at about 12:30 this morning. Right now it's ten after 11:00, and my little brisket is sitting at 176. Am I on schedule here? I sort of expected the little guy to go a little faster. It is sitting above a 12-pound shoulder, if that makes any difference. And I've been so...

First whole brisket smoked overnight last night. Went in at 7:00pm, pulled it at 190 at quarter to ten this morning. Didn't have to add fuel, and the WSM held 230-250 like a champ overnight. Here we are about to come out of the foil... And slicing the flat...hey, my first smoke ring...

I'm doing four slabs tomorrow. Only my second smoke. Am I better off rolling them and doing them all on the top, or is two up/two down all right? If I do split them up, should I swap them when I turn them? Thanks,

I would have said something about my maiden voyage, but it didn't quite sound butch enough. Anyhow, 10lb turkey went in at 11:30 (central). I go to put in my favorite probe and get an initial internal reading of...230! So, first smoke and my best tool decides to buy it. I'll report back. With...

I've got a ten pound turkey and a couple of racks of baby backs. I'm wondering about the best arrangement/timing for putting all of this in the WSM. Sequencing skills are not my best thing. Cheers,