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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...

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...

Went to HD to buy a paint brush, came home with a WSM! On sale for 41 bucks. Guess the painting's gonna have to wait... I'm smokin' ribs this weekend! Grateful for all the excellent advice here.