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Seems like perhaps the simplest way to move my WSM around would be to devise some way to strap it to a dolly but I think the legs may be a bit too far apart for that. Ever seen anyone do something like this? Any ideas or tips?

There was a heart warming story posted recently about a father-daughter bbq team and it mentioned how he thought he had over cooked his ribs but he realized after he had boxed them up that they tightened back up as they cooled off and delivered the consistency he wanted. Recently I made a...

Was at a competition this weekend and didn't do so hot (19th out of 37) and I ran into a situation I've never encountered before. My brisket finished a bit earlier than expected which isn't all that unusual and it was temping out at 199 to 202 everywhere I probed with my thermapen. I went ahead...

My father and I are competing in a small KCBS contest next month and in years past we've always had a pretty good sized team with at least 4 smokers to handle everything. I'm just wondering if anybody can give some advice on doing the four major categories on just two cookers. I'm tempted to...

I made Kielbasa sausage this weekend. Used a 6 lb, boneless butt and a "Hi Mountain" sausage kit that came with seasoning, cure and casings. I have an STX turbo grinder and I ran the meat through on the coursest setting and then the finest setting for stuffing. Smoked them on the grates at...

Just got a 22.5 WSM and did my first smoke on it. I put an oven thermometer on the top grate and throughout my first cook, every time I lifted the lid and checked, the two thermometers were within 10 degrees of the grate. Everyone knows that factory grill/smoker thermometers are more for...

Bought a 22.5 WSM a couple of weeks ago and enjoyed my first pork shoulder. I've always been an offset man but I took some winnings from a recent BBQ contest my team did well in and bought myself a big old bullet. I feel kind of strange about it. Like I'm cheating on my old smoker or something...