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I am doing a butt and a flat. I went out for about an hour. When I left the temps were steady at 25o at the dome. While I was out, the door fell off! When I returned, the temps were like 375 and the water was slightly boiling and the meat was even sizzeling. I quickly added cold water and...

I am getting a pile next to my garage of all the small pieces of lump that I dump when I clean the WSM. Can I compost this? Can I reuse it even if it has been wet? Thanks

I have been having a consistent problem. After 3 or 4 hours, without changing any vent settings, I get temp spikes that are very difficult to control. I use lump and the minion method. I start with a samll amount of lit charcoal over a full ring. I usually smoke small quantities (one butt...

I was going to try a recipe I found for Cuban Pork Shoulder. I had a 1/2 picnic in the freezer. Could that be considered the same thing. I read that its the Butt thats considered a pork shoulder roast. Is there a big difference? Thanks everybody.

I did a test run yesterday on a Turkey for Thanksgiving. I used a recipe from the Weber site with flavored butter under the skin. I had alot of problems getting temps above 325. I had to put 4 full chimney of lit lump and leave the door open to get it to 325. From what I've been reading...

I have noticed something in my last few cooks. Yesterday for example I did two racks of baby backs using the minion method with lump charcoal. I placed about 10 pieces of lump on a ring of unlit charcoal and within a half hour got the temp up to 250 at the lid. However, after about an hour...

So, I had left the WSM at around 3 with a temp of 235 at the lid. I added a few handfuls of coals and decided to check again in about 4 hours. The internal temp was still around 160. Lot of resistance to the probe. When I got back after 3 1/2 hours, the cooker was below 150! The temp of the...

Well, I am doing my first Brisket tonight, too. A huge slab of meat that I had to drive 15 miles for. I put it on at 4:40 a.m.. 19 hours later its around 170, 160 in some spots. I guess I'll go to bed for a few hours and check it. I want to take it off at 190 and than foil it. But tonight I...

I bought something at a Portuguese grocery that said it was " Boneless Pork Shoulder/Cushion Meat/Febras de Porco." It weighs a bit under three pound and I am assuming it is half a picnic. Anyway, I was going to do it tonight using the MM, but I had frozen it and it was still slightly solid in...

I was in a Portuguese grocery store and saw a bag of Eucalyptus lump charcoal from Brazil. Anyone have any thoughts if this is good or not?

So I want to do a boneless pork tenderloin tomorrow on the WSM. I found a good recipe for the grill (indirect) and am just trying to figure out how to convert grill times to WSM times. Also, in Smoke and Spice, they recommend searing the loin first in a frying pan for a few minutes prior to...

I just got my WSM this week (this board helped me decide) and I have a question. I will be cooking for 6 people on Saturday and want to use the WSM. I was thinking of doing chicken, because it seems to be the easiest and my wife said "What, no ribs?!" I see that one can do two butterflied...