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Hi everyone, I saw on a post this morning on the KC forum that talked briefly about using sand in the WSM for temp control. Have any of you more experienced WSM owners tried this? Sounds like it might be a good idea, especially for long cooks with pork butts. You would still get the temp...

Hi everyone, I will be using my WSM tonight to cook four pork butts for a large crowd tomorrow. I'm planning to use the Minion method to do these. This will be my first time ever to use the Minion method, so I would like to ask some folks experienced with this some questions. With a full...

Hello everyone! I cooked my first turkey on my WSM yesterday and thought I would pass on what I learned. I did not brine because I was trying to keep the sodium content low. I did inject a marinade that gave the turkey a wonderful flavor. I found this recipe in the archives of the BBQ forum...

Greetings everyone, Just finished dinner after cooking two pork butts on my WSM last night. Special thanks to Pat Barnes for e-mailing me a rub recipe that was milder than the Renowned Mr. Brown rub. Pat, it was excellent, IMHO...

Hello everyone, I am planning on cooking two pork butts on my WSM this weekend and would like to ask some beginner questions. Is it better to cook both butts on top rack if they will fit? Or is it better to cook one on top and one on bottom? Also, about how much time per pound should I plan for...

Hello everyone, Tried my first pork butt on WSM New Year's Eve. It was unbelievable! I cooked for 12 and 1/2 hours at 220-225 degrees to an internal temp of 189 degrees. I used the renowned Mr. Brown recipe with great results. The rub was a little too hot for my taste but my family loved it...

Hey guys! I have been lurking here for a while and have learned a lot from the more experienced members. Thanks to Chris A. for such an excellent site. I have two twelve pound turkeys I would like to cook at the same time on the WSM with or without a brine. Anyone ever use just olive oil...