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I've been using Red Oak for tri tip and brisket with good results, this spring i made another pick em 4 choice purchase from fruitawood.com and tried the post oak for the first time, 2 weeks ago I used it on a brisket cook and it smelled awesome out of the box, and left a very nice red smoke...

I'm with Trail B. I don't cook anything in the WSM at less than 275 unless I need to stretch out a cook, waterless also. Good luck on your future cooks, the WSM is great cooker.

Meat Rakes

Easy off oven cleaner, black leaf or garbage bag, put in the hot sun then rinse and repeat if needed.

I never have used water in my wsm, I have a 1 1/4 inch firebrick in a foiled brinkman water pan, no problems doing low and slow or going hh

I don't know about baby backs being a waste of money, bb's I get are plenty meaty more so than spares, sure if you buy full racks of spares you get the rib tips if you trim for st louis.

I've cooked many using the foiling method from this site and all of them have turned out good, I've done one brisket cook using butcher paper it turned out good too but it wasn't like "Wow" this the best brisket I've ever cooked, my question is how many HH foilers have used BP and not gone back...

Andrew, I'm in a similar situation as you and have the 18.5, I think it was the perfect size for my needs! I store it inside my home after it cools down, its light enough that I can lift it without taking it apart, I have transported it many times to cook for family and friends, It was one of...

You can also give the High Heat method a try with your kettle set up like Bobs photo, just turn the open end of your grate over the bed of coals to add more if needed, I've done many this way the last being a 14lb in a bit over 6 hrs.

I agree with chad, the stock probes would crap, out the 6ft probes are working well.

to your question, wire the charcoal grate to the ring for easy shake out of spent coals.

Fruitawoods in colorado.

Jeff I have the 18.5, If cooking for your family of 4 I would think it would be the perfect size, It's easy to transport, I've cooked for at least a dozen people and still have not used the second grate. Good luck on your choice!

Smokin Guns out of KC is good, Plowboys rubs are tasty, been using Obie Ques rubs out texas which is good also.

bbq on the wsm is pretty simple as you have documented, good job on the pork! my only tip is if your not cooking meat on the bottom grate you really don't need it in there, unless you like extra cleanup.

Thanks Robert, now knowing the top rack cooks sooner helps a lot! my buddy kinda put me in spot inviting me to the lake, and oh! by the way your cooking for me and my friends! these loin backs will most likely be halved from the store,as long as there is plenty of beer everything should work out...

Dave, forgot about rollin ribs, problem solved

By the way I'm usually at 265-285 for ribs temp.

Well, on short notice a friend wants me to cook some loin backs, he's picking up about 20lbs or so, i have a 18.5 cooker I've used the weber rib rack for 5 racks of spares trimmed on the top grate, I have not had to use the bottom grate to cook with because I only cook for myself and hand full...

I use the spyderco sharpener.