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I clean the grates with a steel brush. The body I spray off with the hose.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george winters: first time WSM user on weekend -- is it possible to really get a consistant temp. on WSM for over nite cook? can someone tell me how to...

Here's a pic of a cook I did a while back. It took about 22 hours with both racks jammed full. This is 4 picnics and 4 butts,on one 18.5 inch smokey mt. I used one big bag of Kingsford and the Minion method.

Try some enchiladas.

The only way I can use more charcoal is to ditch the OE (Smokey Joe bowl) water pan, and that's what I've decided to do. I've had a Brinkman pan for a while that I use as a heat deflector in my upright drum smoker, and that's what I'll be using from now on so I can heap the pile some. That...

Never had this problem in SC. I would use more charcoal. I have cooked overnight on many occasions with no issues.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JeffS: whiskey is most effectinely used to marinate the cook. "whiskey and ribs".... sounds like a lynyrd skynyrd album..... </div></BLOCKQUOTE>...

What kind of bait did you use to catch those ribs?

Did somebody say Ribs and Whiskey? Ribs and Whiskey (WSP) Well I seen your sister naked Ain't nothing I tried to see I seen your sister by the pool there Nothing I tried to see Well I hope it's not huntin' day Hope it's not your daddy's shootin' day Well, ribs and whiskey making my mind...

Bone Suckin Sauce , dry rub. Your search is over.

Hickory is too strong for me. I prefer Apple or Sugar maple. I also have some red oak,pear, and a small bit of cherry. If someone cuts down a hardwood tree I don't mind grabbing a few slices for future use.

I have used it and it's very nice. Sometimes I mix it with apple or red oak.

This thread makes me want to smoke a fatty! I think I'll do just that on Saturday afternoon. A few cold Sierra Nevada Torpedo Ales, a fatty or two, and maybe a whole chicken to go with the sausage. Who's got my veggie burrito?

Lowe's website does not show two for one, but it does offer a 16.6 lb bag for 4.24. Sounds pretty good to me. oops! Found the 2 for 1 on the Holiday sale page.

The stone looks like the thing my mother makes cookies on. You just put it straight on the cooking grate. How big of a fire do you use?

Don't do it. Use some mustard and a dry rub. The injection makes it too gooey and soft.

I always rub mine the night before.

Bone Suckin Dry Rub ...now available in a poultry blend. I use the original on everything.

Small world. Greetings from the metropolis of Easley. You should do this as an over nighter. Here's how I do it: Slather generously with regular yellow mustard, rub your butts with Bone Suckin Dry Rub. Smoke for 9-10 hours or so(i like apple wood). I would start the fire around 10:00 the night...

You either have too little air flow or too little charcoal, for the amount of meat you are cooking. I did a cook with four whole picnics on each shelf and did not have the trouble you describe. It took 24 hours to cook instead of the usual 12. I think you should have just loaded it up with more...