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I have been having a real problem lately. I have a 18.5" WSM, I have had it for a few years, never a problem. This year I started having a lot of trouble with white smoke. I have not modified my cooking processes in any way. I began to think it was build-up on the sides, so I used fine steel...

Ran a 7lb butt for 9.25 hrs yesterday until the internal temp was 195 throughout. Cooked at 225-260 (225 pre-, 260 post re-stock). This butt, and the last one I smoked, both came out a bit dry. I injected it with an apple juice mix, but wasn't looking for anything magical there. Curious is...

When I smoked my first brisket, I had a weird issue I have never seen written about. The brisket ended up shredding when I cut it, almost like pulled pork, or a roast that was cooked in a crock pot. My thought is either I cooked it too long (about 1 hr per pound @ 250-275), or it was just a...

Anyone know a good butcher south of Boston (Braintree/Quincy area)? Having a hard time consistently finding good butt, brisket etc. Any idea appreciated. Thanks. Tom

Gary- Thanks for the book, very helpful. 2 questions: 1. When (and how) should a newbie start exploring the second cooking grate? 2. I know the book is designed to educate newbies, but what are your thoughts on expanding beyond the foods listed. Turkey, beef, etc.

Just got the new WSM and it has a 2 gal water pan, so foiling with 18" hd foil doesn't work. Anyone know where to get 24" foil that isn't restaurant quality (and therefore $$$$$)?