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So after my thread about how many use it and there were several I decided to give it a try yesterday on chicken. With the guru it held temp great. I did not notice any difference in taste from KBB to lump. My biggest worry was how to get it going cause I know it runs hot so didn't want to...

So today I smoked chicken thighs. Even took the time to shave the skins which I only do for comps but was feeling extra generous for my family. It was supposed to rain all day but never started up till I got the smoker going (video) This was also my first ever use of lump in WSM. I first...

I have always used KBB ever since I got my first WSM. Lately thought about trying lump. Less ash but I know it gives off more heat. I run a guru so I think that can easily be controlled. Anyone use it? How do you light your WSM with it? Just add a couple lit pieces to a full ring?

Have the smoker warming up to temp then will put on 3 slabs of baby backs. Opening pitch for the Royals is at noon. I can think of nothing better than watching baseball and eating BBQ.:cool: Biggest challenge today will be the winds. Sustained around 25 and gusting to 40....

I was at my local home depot yesterday and they had pallets upon pallets of KBB. They were all wrapped with signs stating save for April 3rd event...black spring?

Video of some chicken wings on the Rib-o-lator tonight for dinner

Been on for 14 hrs now. Getting close to being done. Smoking 20 lbs of pork butt for a friends and her family as she lost her mom to cancer this week. Funeral is tomorrow and the last thing they need to worry about is feeding people coming in from out of town. CyberQ again has worked like a...

How long you guys cook BBR. I havent done any in a few years. Always cooking spares which I do for 5-5 1/2 hrs. BBR go 4-4 1/2? I do not wrap my ribs. I like to cook in the smoke at 235 entire time then sauce and let go another 30 minutes.

Took advantage of the great weather in KC yesterday and got the Weber out. Was going to take a finished pic to show the awesome cross marks I get from using sear grate and then first cut pic but I brought meat in and set it to rest and everyone started dishing up.....

Anyone ever add a chunk or two of wood to the grill when they put the foot on to give it that open fire smell? Grilling chicken for the game and thought I could add some hickory to the coals when I put chicken on.

Doing a couple pork butts today. Last couple smokes been horribly cold in single digits. Today in the 50's but wind is blowing sustained at 30 with with gusts up to 40's. I'll post some pics later. :wsm:

I saw this on another site and it had some good replies so thought would do it here. Mine: I want to step out of the box and do some different things other tan the usual butt, chicken, brisket and ribs. On the 1st will be doing my first little pig at work. Guys at fire station talked me into...

Be honest..cause I know you will http://www.efireplacestore.com/rut-78.html I had once asked about getting a solid middle section cause I never use my door and running my Guru I want an airtight WSM. So my thought was this? What you guys think? Am I crazy for doing this? States adhesive...

http://kansascity.craigslist.org/app/4263810627.html Excited. Been wanting one. have an old one touch silver. This one is a couple years old but barely used. Going to get it cleaned up. Came with cover and chimney

Looking to buy a nice knife set that comes in a case that I can take with me to comps as well as use at home. Anyone have suggestions on what you guys use.

I always use way to much charcoal for the job at hand. I either don't use enough and dont get the high heat/longevity of a cook I want or I use a full chimney and end up with it being wasted:mad: Anyone have a simple method how they decide how much of a chimney to use?

Well we went away from tradition and I smoked a 15# brisket (I trimmed the hard fat so guessing teh cooking weight of 12?) instead of a ham this year. Just some back ground on the cook before the pics: Cooked on 22" WSM with dry bowl. Used my CyberQ set at 225*. Wood was 50/50 Pecan and...

When I had my UDS I would put meat on as soon as I put hot coals in basket. My stick burner I always waited for it to get to temp and do that for WSM. Thinking WSM like a UDS and can just put meat on as soon as I put hot coals on so when it doe sgetto temp I am not taking lid off to put meat...

What have you guys done to make this easier. I hate wasting unused KBB when I need to empty the ash after a couple cooks. Some way to wire tire ring to grate or something else?

Title says it all. With that did you do anything different?