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simple - apple juice/water & salt. No sugar the apple juice has enough. I'd have to look for the amount of salt ratio but the juice to water is a bout 50/50.

Mark, I cook whole chickens all the time. Normally 6-8 at a time and I always brine them in an apple juice solution. Sit them directly on the grates and measure thigh temp to 175 degrees on the bottom. No water in the pan and and it'll go from 275-325 degrees. Always turns out perfect, usually...

Well I am doing something pretty close myself. I have a 22"WSM and will be smoking (2) 14.5 LB birds in the morning. I did foil the pan as I do for chickens. I will smoke around 325 degrees to thigh temp on the bird (bottom rack) to 175 degrees. Both of the birds will be directly on the racks...

I recently smoked a bunch of chickens & they came out delicious "very moist" etc. I plan to smoke a couple of turkeys for Thanksgiving and want to run my plan and some questions by those who know. My plan is to smoke (2) 13-14 lb turkeys at the same time in my 22.5 WSM. I plan to get the temp up...

I agree with Tom, I've never thrown hot coals into my smoker. I normally leave the door off and throw unlit coals in. Wait until all the coals are good and lit than put it back on. It does not take long and you really won't lose that much heat from it. Once the door is back on your temps will...

Kurt, I've learned unless you have major wind it's best to adjust all the vents equally. On a long smoke (about 15 hours) I wait until the temp is about 230 - 240 degrees and adjust all bottom vents back to about 1/8th open with the top vent full open. Once the coals start catching (because I...

Thanks Bob, you know now that I'm thinking about it I may just do 'both'. That is I have 2 packers so I'll prepare one point in the pan and one point out. Thanks for your input

OK I'm going to smoke (2) whole packer briskets soon and plan to cut the point off and make burnt ends. I have researched it quite a bit and have found a couple different methods. The 1st method as descibed here cuts the point off once the brisket is cooked and rerubs the bare end. After this...

Tim, I've done the pulled chicken thing many times myself. In fact I smoke the biggest dang chickens I can find and pull them mixing the white and the dark and freeze most of it for future uses. I do brine them in apple juice/salt solution but after that i just place them on the smoker whole...

I have to agree with Jim, if your meat falls off the bone it is cooked too long. When I switched over from my Brinkman cheapies I used for 20 years to the WSM I found out how much quicker and more efficient this smoker is. Smoked some spares like I did on the brinkmans and could not keep the...

OK Dave and thanks I'll giver a try and get back to you on it, thanks for the advice.

Well that's certainly good news Dave. I was concerned about the "Hot" area between the grate and the inside wall of the smoker more than anything. I'm assuming there are not parts of the brisket that are getting burned-up? In other words if I can close the lid I'm good to go?

I have read a lot about Burnt ends lately and am anxious to try my hand at them. I've smoked a few briskets (flats only) and have eyed up some whole briskets to try the burnt ends. Every thing I've read indicates the point is cut-off the flat after it is smoked and then the point is put back on...

I'm the same way - I usually just wipe down the loose stuff off the inside of the lid. I do wash the outside once in a while also. The grates I scrub down with S.O.S. pads everytime, as well as the inside of the water pan. On my 2 grills I just burn off the grate with high temps before use.

I have to echo Scotty's comments also. I have never used the ET-7 but I think you would be much happier with the ET-732. I think the 732 has a lot more range allowing you to go anywhere in and around most houses without losing signal. I have an ET-732 and have had no problems with it and in fact...

OK so what I've read is not consistent with the charts on the website (By the way, thanks so much Timothy I had no idea they were out there) It would seem that the top would be hotter (I use water in the pan presently) This is good news for me because I typically smoke between 245 - 255 which...

I noticed some discussions and generalizations that it is pretty much accepted that the bottom grates on the WSM are higher in temperature than the top grates during a smoke. Does anyone have an idea of how much the two deviate when cooking meat. I generally set my probe up on the top grate and...

The only thing I can say is that when I got my WSM the grates were not greasy/oily. If I were you I'd wash them very good before using them if you don't know what it is that is on them.

Dan, I find nice bags of chunk Hickory & Mesquite at my local "Lowes". If you have a Bass pro or Cabelas in your area they sell Cherry and Pecan and others. Try any fishing/hunting/camping outdoor type store or other hardware stores. Good luck and happy smoking.

Very nice - nice smoke ring on them. what kind of wood did ya use?