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Been having continued success with Royal Oak chunk and a clay saucer setup. A nice Boston Butt this week cooked "by the book," almost too easy. We had leftovers so on the second day, or was it the third, I improvised a nice dish with it sort of like corned beef and cabbage. Layered pre-cooked...

Began my first cook with RO lump charcoal (U.S. origin) this morning. I hope to use that long-term in the WSM, and it is available locally. Nice looking spares are cooking. Very impressed with the RO startup and performance so far. Holding nicely at 250. Using some apple chunks. Practice for a...

Have kept fiddling with clay heat-sink ideas, with a primary goal of avoiding the use of aluminum foil. Liberation from water AND foil chores. And now may have a pretty good way. This is my 14 inch clay saucer from H.D., which fits almost perfectly in the top of the 2009 18.5 WSM...

An 8# pork butt is on WSM cruise control at 250 this windy Texas day, as I pursue the shortcut method as seen here http://www.virtualweberbullet.com/pork3.html ...but with a few additional shortcuts to try to put pulled-pork sandwiches on the table before the sun sets. Using Stubbs charcoal as...

New WSM smoker user in Texas. May still use the several years ago propane fueled Q grill at times. Had been using 20# bottles which lasted forever. And inconvenient to carry. But the refill here is just $12. Found out today that HEB charges $42 for a new 5# bottle and the exchange, same as...

First cook on new 18.5 WSM. Spare ribs. "Stubb's natural" charcoal via Lowe's. Held 230 for nearly an hour then subsided. Opened two vents full and added 10 more coals for a total of 70 (began with Weber chimney, 30 on 30). Rose nicely to 225 for a while then subsided again to 205. So guess I...