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What's a water pan? lol

Thanks gang!

Last week I smoked a brisket and I have 2 questions/issues: 1 - I followed Chris' execellnt instructions on the Midnight cooking of a brisket. Rubbed it good with Jeff Phillips rub (Jeff from Smoking Meat Forum). After taking the brisket to about 200 degrees or so, I wrapped it in foil and...

Hey gang, So I did smoke the 6.5 lb turkey breast. I have to say, while it was good, I wasn't thrilled. I brined it for 12 hours, using the Trip Slaughterhouse brine (which I always use for all poultry); I left it overnight in the fridge to crisp up the skin; I injected with Tony C's, Cajun...

Thanks for the reply. I have church services from 1 - 3. So I prefer to smoke either early in the am or during services. The problem with foiling is, I'll loose the crispy skin. I don't think foiling is the best route to take .

Hey all I need advice to see if I'm on the right track or not. I'm 2 smokes into my WSM. This weekend I want to smoke a 6.5lbs turkey breast. Historically, I've always used a Masterbuilt smoker, so I'm new to the WSM world. I plan on brinning the breast overnight (for 12 hours or so) and then...

You guys are hilarious. I was obviously referring to the new floor mat. It keeps the cold from coming under my door. lol

Hey all, Over the weekend, I used my WSM for the first time. Now, I'm far from new to smoking but I am new to using a WSM. To gain a few tips, I purchased the book Low & Slow. Now in all due respect to Mr. Wiviott, it's a well written book for someone with no smoking experience. I followed...

Greetings, I'm curious how people have seasoned their smokers. I read a few write ups where people have used bacon and other fatty foods (that they're not going to eat) to season the smoker. The theory is the fatty meats generates grease, which will get on the walls of the smoker which helps...

Nice!!!!! My WSM arrives in 2 days. The first thing I'm going to smoke is a Boston Butt.

Hello all, I'm located in the small town of Charlotte, N.C. We like our beer cold, whiskey strong and BBQ flavorful. I just finally ordered the WSM and I cant wait to get my hands on it. I look forward to learning and sharing with the good folks from this site.