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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...

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...

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 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...

After reading something on smokinlicious about smoking with Ash in dawned on me that I have a big Ash tree in my front yard. Has anyone smoked with Ash and what's your opinion of it? What is best to smoke with it (beef, poultry, etc.) The big question is that often times I have dead wood I clean...

OK, I've purchased a Butt from SAMS. The package weighs about 15/16 Lbs. I'm thinking it is in 2 pieces at 8LBs per but hard to tell without opening it. I plan to smoke it this weekend. Crazy question - I've read 1.5 hours per LB can be expected, so if it really is a 16 lb butt will it take 24...

Just ordered a Maverick ET-732 Smoker Thermometer from Amazon. Best price I've seen for $57.99 with Free Shipping. Just an FYI for anyone considering one. http://www.amazon.com/exec/obi...N/B004IMA718/tvwb-20

Ok I'm sure this discussion has happened many times before but I gotta ask. Thinking of buying a food thermometer, the best I can tell there are 3 types? 1st is the kind you put in your meat and it stays in while you smoke, 2nd is the kind you push into the meat as you cook and it gives you a...

I had mixed results this weekend, any comments welcome. 1st after reading a chart that says to smoke a sirloin tip roast(about 6 lbs)for 8 hrs, I found that it was too long - result was meat was smoked but too dry (200-250 degrees). Future attempts I would think would be less time (maybe 6...

Ok, one reason I got the 22.5 smoker is that often times I don't have a lot of time during the week and head for the freezer for something I can thaw and just warm-up. So my plan is to smoke quite a bit of meat and divide it in meals and than deep freeze the meat. I am condidering buying a...

Can anyone tell me if there is and where I can find a simple chart that would indicate Smoking/Temp. & times vs type of meat/pounds? Hope this makes sense.