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Thanks Chuck. Hams turned out great. If you've never tried a fresh ham I recommend it highly. Great texture and taste, sort of a hybrid of a shoulder and a loin.

Bought a half a hog from a local rancher, and asked for the hams to be left fresh (uncured and unsmoked). Unfortunately, each ham was split in half, making each half at my best guess around 2 pounds including the bone. I'm smoking them at 225 with a target temp of 165. I was expecting at...

I'd also say don't forget Chuck's very good advice about running a few cooks first to get some grease and gunk in your unit before you worry too much about how your WSM performs. I'd cook a couple pork butts running it as hot as it will go and then start working to dial it in. I've heard it...

I'm convinced that every WSM is a little bit different, and more so when you factor in folks using different charcoals, wood, ambient temps, etc. I don't think there's any one right way to hit your targets in terms of time or temp. It's all about experimentation and what works for your setup...

Snow in May is all too common around here. We typically get our last blizzard around Mother's Day. We're up to about 19" now at last count. It helps keep all the riff-raff out of here. I definitely prefer a traditional low and slow cook over a sous vide with finish on the smoker. But like...

I did. Rubbed it before the sous vide but as the meat cooks in the vacuum bag it expels so much water that it basically becomes a rub solution in the bag.

I've done a brisket flat before at 137. It definitely came out medium rare to medium. It almost didn't compute in my mind. My eyes saw brisket and expected one texture but the bite and chew was kind of like a tenderloin. Not better or worse. Just different. It's hard to imagine ever cooking...

Edit: thread title should have been sous vide but auto correct nailed me Had a nice brisket flat from the Mead Ranch in Wyoming. It's the governor's family ranch on the Snake River near the Tetons. I did a 36 hour cook in a sous vide bath at 155*, let it cool and then finished for 3 hours in...

I've tried it twice. Loved each result. I also left out the Liquid Smoke. One thing to note is if you want a "traditional" brisket run your circulator at 155 or so. The first time I did it I ran it at 135 for 72 hours. Ended up with great texture but it was a lot different from a traditional...

JR, I do a ton of pizzas on my Performer with the Kettle Pizza attachment. If you are doing just one quick pizza you can probably get away with coals under the stone. Any more than that and in my experience the stone gets way too hot. My dough will burn almost instantly it seems if I put on a...

I've been thinking on getting a discada to use on my Performer and had two questions for anyone who uses one: 1. I've never seen one in real life so I don't know how severely concave they are. Are they flat enough that you can also griddle burgers and steaks as on a flat top? Or is the slope...

Absolutely agree 100%. That's the setup I've gone to. When I irresponsibly load the Weber full of coals and wood splits I've been able to bump up against 800 for limited amounts of time. I've had a local masonry shop basically cut me a 22.5" tile disc that I use as the roof.

Hi Kristof, It took me a while (maybe about 100 frustrating pizza cooks) but I finally decided that sometimes you just have to have the correct tools for a certain job. I think this is one of those times. Without a Kettle Pizza attachment or some similar kind of homemade attachment that...

Wish I could! I've got 18 pounds of turkey and turkey breast hitting the smoker today. Snow currently coming in sideways. But I suppose if it was easy everybody would do it.

Big day today everybody. May your cooks go well and your turkeys be moist. And most of all, don't let the stress make you forget what the day is really all about. <I am typing this mostly for myself as I woke up to 50mph winds and snow in the forecast. :)> Good luck folks!

Thanks all for the good advice. I never considered that trying to reset the bark that far off the desired finished temp might have the perverse effect of making the stall worse. That's great to know. And as I've attempted to learn over and over again, more patience and time makes your barbecue...

Sorry, don't have any pics. But I'm curious as to any shared wisdom as to how my chuck roast went so wrong. I had never done a chuck before but liked the idea of having something to pull for sandwiches and tacos. I had a chuck roast of about 4 pounds. That was my best guess as my beef comes...

Wow. You earned your cold beer on that one.

Thanks, Jim. I was wondering if you could also use the baking steel as a griddle. I have also been looking at the "ballistic" griddle sold by Craycort. It's a half-circle to fit 22.5" grills. Looks my wife gets to buy me some more grilling gear! Apparently stainless steel is expensive. I...

Thanks Rich. I may try that. I'm also talking to a local welding shop to get a 22.5" disc cut of stainless steel or black iron. I am thinking about using that for the roof of the cooking chamber as opposed to the pile of tiles.