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I currently have a 18.5 WSM and a 22" OTG. I use the WSM for long overnight smokes (butts & briskets) and the OTG for everything else including smoking ribs (5-6hr using snake method). I like using & smoking on the OTG better cause it's just less hassle and easier to use..... Could I do long...

Doing another whole packer tonight. I've always used Tesas Brisket Rub in the past but wanting something different. Thinking of rubbing it down with Montreal steak seasoning. Anyone ever use this? Results? Thanks much, Dan

Been using my WSM for over a year now and am doing my first turkey for Thanksgiving. I've read all the techniques on the main page including the different types of brines. Seems everyone loves the apple brine but I thought for my first turkey I would keep it simple and use the basic brine (brown...

Next month all of my family and friends will gather with the main course being ribs smoked by my Brother-in-law, my Uncle & myself. It's tuned into a rib fest competition of sorts with friends/family voting for their favorite ribs. Recently my Sister mentioned how she and my B-in-law had been...

During the Memorial Day sale I bought 8 bundles (16 bags or 320lbs) of Kinsford thinking it would last me a year until the following Memorial Day. I was wrong and really going though it due to smoking something every weekend. Is there a Thanksgiving or Christmas Kingsford sale? Any other...

https://bay177.mail.live.com/m/messages.m/ScanAttachment?mid=m0bf0f3fa-028d-11e3-9bcf-00215ad7abb2&attdepth=0&attindex=0&CP=20127 This is my all night pork butt cook that I just took off. My IGrill woke me up with an alarm saying my meet temp was at 340dg!!! This happened to me once before and...

I have a 2003 Genisis Gold B that has served me well, however, I notice a thin strip of metal (heat shield I think) that is coming off the grill lid. In the pic it is the right bottom of the lid...a long strip of metal coming off. Can this piece be replaced? It appears to be part of a heat...

I've been asked by my local FOP if I would make some smoke pulled pork for an upcoming banquet. I am flattered and hesitant at the same time....I only have a 18.5wsm. I know this question has been asked many times but darned if I can find it. How many pork butts would it take to make 100...

Is there a set temp that the meat will hit "the stall" when smoking? Also is the temp the same for brisket as it is a pork shoulder butt? Thanks, Dan

Smoked a choice 13lb packer last night. Came out great except for the almost non existent smoke ring. Had good smokey flavor, was moist on pull test, had great bark....just a paper thin smoke ring. I stayed within 225-275 the entire cook and used red oak with three hickory chunks. I would say...

I don't have a meat market in my town so my local choices are Kroger & Walmart. A while back Wally started caring these ribs which I love (shown this pic before but what the heck) So today I go visit Wally to find something to smoke this weekend. Had a big pork shoulder in my hand when I...

Gotta say I'm developing a good reputation for my ribs among family & friends. I'm sure they're just being nice but all comment they are better than any restaurant ribs they've had. Love these all natural ribs my local Walmart carries. Anyway here are a few before after pics. Sorry the last...

I've smoked two beer can chickens on my WSM and both turned out good with great smokey flavor. Only downside was the rubbery skin which we did not eat. I understand I need to cook at higher temps if I want crisper skin which brings me to my questions.... I was thinking of smoking the chicken...

Put a 4lb Brisket flat on and first time using my new iGrill. I know many others have said this but.....I am surprised at the difference between the iGrill ambient temp and the WSM dome temp. My iGrill ambient temp is holding steady at 255dg while dome temp reads 225dg. From what I've read this...

Think I'm ready to get my first remote therm. Looking at igrill since I have iPhone and iPad. Amazon reviews are fairly mixed with complaints mostly about Bluetooth connectivity and probe durability. So igrill owners please give me your honest opinions. Also I'm not ready to drill holes in...

Before all I was able to find were brands with a certain percentage solution added for moisture. Within the last Month our local Wally has started carrying these! Smoked a couple racks last weekend and they were the best yet. Anyone have experience with these ribs? Thanks, Dan

Got a newbie question. I've been using mostly apple with a few hickory chunks for smoke because that's what Chris A. recommends on the main page. I recently ordered some cherry and red oak chunks to experiment with. Can you really tell a difference when using different kinds of smoke wood...

A local market has "Top Round Roast" on sell. Would this particular cut of meet be good to smoke on the WSM? If so any recommendations such as final temp to pull off, plan 1 1/2hr per pound like other meats?? I don't think I've read anything about smoking this cut of meat so wondering if its a...

I experimented with this cook. I bought two choice Briskets from Kroger that were 7lbs each trimmed. Yes....whole Briskets the smallest I've seen. One went on the bottom rack fat side up the other went on the top rack fat side down. Each had a different rubb too. But on my WSM at 2:30am...

The owners manual says to wipe down the lip of the lid and the upper lip of the middle section after each use. My WSM leaks a small amount of smoke from this area and has since new. I've done about six cooks on it and it stil leaks about the same. My thinking is if I don't wipe this area down...