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I just got word that relatives from Louisiana are bring a turducken for Christmas.... Hmmm... never smoked one... any ideas are extremely helpful...

Can you cook a bird (15lb.) low and slow like 225-250 overnight? I want to start my bird in a few hours... there's a light wind and the temp will be about 32 - 35 degrees outside... whatcha think?

That's the way Weber suggests in their manuals.... as far as I know that method does take a little longer to light all coals which should give you enough time to get the meat ready to be put on to smoke... I only asked because I saw a vid on youtube, and the person was putting 2 cubes in the in...

Hey, Thanks for the info and the advice... I'm using briquets from here on out... I'm especially care with the lit charcoal in the chimney... Recently I saw a vid on youtube (forgot who made it... could have been surfinsapro) where the charcoal chamber was full and then lit by Weber stater...

Hey guys, I want to set up my WSM 22.5 on my back deck for this winter... and was wondering due to the heat shield on the bottom of the smoker if it would be ok to use an insulated sheath under the smoker, and use another for insulating the smoker itself... or would a snow covering on the...

Hey Guys, I just learned that here in Spokane they clear wood chunks and most wood chips off shelves on Labor Day... So now the question is: Are pellets or the biscuits (pucks) used with Bradley Smokers ok to use in a WSM? I have a 20 pound bag of cherry pellets given to me by my neighbor... he...

Hey, Thanks.. The brisket came off the smokey falling apart... so tender and moist. Unfortunately is was devoured even quicker.

22 pounds... I got it from a local meat company...

I had leaks at the top of the door, but my new toy kept an even 245 all through the cook... I had the top vent opened and the back vent opened about a quarter of an inch with the other 2 vents closed... I had no charcoal left after the cook, but I am 100% happy with my new toy... can't wait do a...

I had no charcoal after my smoke last night... is that strange or what? BTW the brisket was falling apart on the way from the smoker to the serving platter I used... I barely escaped with ten fingers .... I see how the holidays will be...lol

I have my 21 pound packer going as I type this... Almost 5 hours in and the temp is steady at 245... the water pan is still over half full... I have the back bottom vent opened one quarter... little to no wind... temp outside is 48 degrees... might take a snooze for a few... I do have air leaks...

will try the pic later.. sorry bout that..

Hey Guys, This is a pic of the brisket which will be going on tonight: What ya think? Did I pick a good brisket?

Hey there, Name's Dan, and up to now I've been using ECBs, but not anymore! Now I'm ready to dive into the waters of my 22.5 WSM... And for my first cook... a 22 pound brisket for Labor Day. I caught myself asking for turkeys... people think I'm crazy for asking for turkeys now instead of...

Thanks!! I already have the beast trimmed,rubbed and awaiting time to smoke..hehe

Hi y'all, Tomorrow I'm smoking a 22 lb brisket which will also be my first cook on my 22.5 wsm. I normally marinate before smoking, but I'm gonna use a rub which will also be my first use of a rub. If I'm not mistaken.. the water pan on the 22.5 wsm holds 3 gallons? Should I use cold water first...