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Ok,after doing ribs, butts, and briskets the last couple of years I did chicken on the WSM for the first time on the 4th. It was great. Having another party this sunday and I am thinking about doing a meatloaf. I have been reading thru the forums trying to develop a technique, but I havent...

I will have the gasser tied up doing burgers and dogs Tuesday. I have already done ribs, butts, salmon and brisket several times this year and kind of want something different. I have not done chicken on WSM and want to give some B/S chicken thighs a try. Can I put thighs on both grates or...

I have been making some q sauces lately. One recipe I have been working on has some heat to it while the sauce is warm (cayenne not temperature) but once refridgerated it loses its bite. Once you warm it back up the heat comes thru again. Now commercial sauce doesnt behave that way to me. I...

I am doing a 20lb butterball in the oven Thursday. I am going to smoke 2 7.5 pounder bone-in turkey breasts on the WSM. They are already injected. I am wanting to do something more on the Que side of things with the breasts besides just the smoke. Anyone have any tips or suggestions for...

After getting my WSM for fathers day I have been a sauce trying and making fool. The more styles of sauce i try the less i find myself liking KC style sauces. I have been hooked on South Carolina mustard sauce on my pulled pork for a while. I tried some Bone Suckin sauce over the weekend and...

Most of the recipes for low and slow call for higher temps. But I want to do mine lo and slo. Primary reason is that I am going to get in a round of golf while it is cooking. My wife will be tending the the WSM and I have more confidence in her momitoring it while I am gone since she really...

I like crispy chicken skin. I know to get that on beer can chicken on the WSM I need to get the temp up. Since lump charcoal burns hotter I thought about giving that a try. Has anyone out there tried that before on beer can chicken and have a technique to share. I have never used lump before...

Wally world has Smithfield Lean and (something else) pork butts. It is not lean generation. It doesnt say anything about self basting or being injected or anything. Has anyone used these before and what were the results?

Hi, I am going to smoke 3 pork butts labor day weekend, probably a saturday night smoke. One of the butts I am going to take to work the following Tuesday for lunch. I will be warmming it up in a crockpot. My question is the one butt for work should I go ahead and pull when I do the others...

I am planning on smoking some Salmon on thr WSM tomorrow. A while back I had picked up a bag of Luer Jensen Alder Chips N Chunks. In reality these are more like Chips N Shavings. However for a short smoke like Salmon I would like to give them a try. Any suggestions for using such small things...

I am doing my 2nd smoke this tomorrow. My first was pork butts and it was great. I wanted to do a brisket next but my wife wants ribs, so I guess we are having ribs. Here is what I would like to do so any advice is appreciated. I couldnt decide between BB's or spares so I bought 2 racks of...

I am making up a few bbq sauces for personal use. I would like to make up enough for a couple of friends to try also. I am not a "canner" so i was wondering the storage life, containers and safety precautions to use to pass out some sauce to friends.

I know there are several places to mail order smoking woods. Before I do that and pay the outrageous shipping fees does anyone know of any retail places that sell apple, pecan, oak and such. I live and hour between Indianapolis and Louisville so any place between the 2 is fine. I know I can...

Well folks i bit the bullet and bought my first WSM. I plan on using it for the first time 4th of July weekend. I am deciding on how to monitor temp, etc. I will probably just use the thermometer in the top for now and check meat temp with an instant read since i already have those items. I...