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I filled my water pan and still had trouble keeping my temp low. Bottom vents open only a sliver for most of the cook when outside temp was in the 40's (F). Definitely reversed the problem when the sun went down and air temp dropped! Not a big problem, just reporting an observation.

Thanks Glenn, Yep, no need to end the smoke on temp, but it "feels' close... Great, I've heard about two hour rests, but it seemed excessive. I'll post pics! And thanks Eric! An hour is fine too... there's a ballpark here I can work with.

Picked up a little 6-1/3 pounder and trimmed it to 5-3/4. Don't shoot me. Dropped it in the WSM at 10:45 this morning and was guesstimating 1.5 hrs per pound. So... am guessing on 7:30 finish time before pulling off the grate. (Of course, if it ain't ready, it ain't ready.) But my question...

Awesome, Ryan! Congrats on your first smoke. I'm trying my third smoke tomorrow. Baby backs was my first, a Super Bowl Chuck was my second. Tomorrow I'm doing a shoulder, but will be trying chicken soon too. Let us know what you do next!

wow, now that's a feast! grilled lobster rivals good Q... yep, I said it photos please!

I pop corn in a big pot with peanut oil, then toss it with melted butter and my secret weapon... Adobo powder. I'm not careful. I like half-popped kernels, inconsistent butter and seasoning, and this popcorn kicks butt!

Bumpin' this because I need some ideas too! Chocolate is perfect for Valentine's day right? Anyone have a good cocoa rub for pulled pork? So romantic! (Ok, maybe I'll have to throw in some ear rings).

Thanks Wolgast! Sorry I didn't see this earlier. I appreciate the tips on photo posting. Especially the girls that come along with it in your screen grab!

Well, this turned out to be the most melt in your mouth beef I've ever had. Here's a few details for anyone interested! Basically I did a version very close to the Pepper Stout Beef, but smoked. Total time was about 5.5 hours, including the time it took to shred the meat before putting it back...

Thanks for the confidence boost, T!

Cool, thanks Matt. I think my estimate is over-cautious too. I know I'd rather keep it warm than keep 'em waiting though. I'm thinking I should cut back my safety net though. And thanks for the good advice on smoke wood, I know I don't want formaldehyde glue in my sandwich! I'll skip the...

Can't believe I got no love on these pics. Does it really look that bad? Because it tasted insane!

One more thing! I've got Cherry, Hickory and Mesquite chunks (2 to 3 inches), as well as plenty of white oak lumber scraps. I was thinking of going 3 to 1 Cherry to Mesquite. I love smoke flavor. Any feedback on that?

Oops, looks like I attributed the Pepper Stout recipe to Bob, when Larry's got the copyright on it! Thanks for weighing in, Tim. James, I'm going with water because on my last smoke I know I had my vents pretty closed to keep my temps in that lower 220-240 range. I'd like to try a lower...

Sounds like I'm in the ballpark on salt, Rita. Thanks for that tip! That Northwoods Fire looks great, Walter. My beef rub is big on coarse pepper and salt, with granulated onion and garlic, oregano, paprika, mustard powder, and a little sugar and nutmeg. Mike, I could smell that beef just...

Any advice about how much salt to use in the rub? I've got a tablespoon of kosher and it tastes right. But undersalting beef is a bad move from my experience. Can anyone who's smoked a chuck weigh in on this? Thanks for all the great advice guys!

Right Mike, and that's my only experience with chuck. Either pot roast or stew, both super slow Dutch oven cooks.

Hey thanks, Cory. In both yours and Bob's recipe, seems like finishing the chuck with some braising is key to getting moist results. That #5 sauce looks good too!

Thanks, Bob. Yep, saw your recipe earlier and it definitely looks like a winner. Those photos make my mouth water every time I see them! You don't need to twist my arm to cook with Guinness, either! I put it in my chili. I won't be able to use the oven, so hopefully I can find the right...

Hi all! Hope everyone has something cool going on for Sunday. After what I'm calling a successful maiden voyage with my new WSM (bb ribs), it's time for my second smoke. I have a 2.75 pound/2 inch thick boneless chuck roast I bought and froze for a Sunday French stew, but that WSM has been...