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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 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...

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...

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.