wsm

Hi guys, In Australia the only WSMs sold are the 14.5" and 18.5". Sadly the 22.5" is not sold here. I really want to get a WSM to do my favourites (brisket, racks of ribs) and perhaps experiment with other stuff like Christmas turkey etc. Family occasions and having mates over. The 18.5 is...

My local store has a good selection of marinated wings on sale, I grab a hand full of several flavors. I ended up with Savory Sweet Chili, Spicy Mango and Seasoned Hot wings. On the smoker with Apple wood, vents kept it at 250F, no water just foil on the water pan. 40-45 minutes, later, they...

Hello all I live in Laurel, Md (suburb of DC) and I've had my WSM for about a year. My question is what is the best way to get a good bark with the WSM on brisket and pork butt? (I use a homemade rub consisting of salt, brown sugar, paprika and other spices) I've done about 10 of each on the WSM...

I didn't know the proper place to ask. I'm very new to smoking. I'm not having a great time with the ECB (no bottom, just legs) I got cheap on CL. Also not super into my dad's old 22" kettle with a slightly warped lid. Burned some ribs. There's a barely-used 18.5" WSM on CL...

Reaching out to the community for some collective knowledge sharing. I know we are fast approaching Memorial Day and thus (hopefully) some significant charcoal sales. I haven't see anything yet but figured I'd get the thread started as people locate flyers/charcoal specials in the coming days...

I have been gearing up to this for a while and thought I would share my journey with you all. I got the WSM for my Birthday off my better half and am keen to get cracking! Months of research have brought me to this point and I am almost ready to go this weekend. The only things outstanding are...

:cool:Hi guys. Well I was home alone today so I decided to make some wings. No pan. Almost 2 chimneys of briquettes and a couple of pieces of hickory. One hour later and voila![/URL][/IMG][/URL][/IMG][/URL][/IMG]

Hello! I've finally graduated to the WSM from an Old Smokey and El Cheapo Brinkman. Just started smoking a year or so ago & love it! Have made brisket, turkey, beef and pork ribs. Enjoy sampling BBQ as well. Have been to Lockhart & Austin and went to the TMBBQ fest for the 1st time this year. I...

I'm having 25-ish employees/guests tomorrow night for an annual work party, and I am going to do beer can chicken. Last year, I did three spatchcocked with the basic BBQ chicken method, and results were great. We are having a few more guests this year and I don't have room to do four that way...

I've been smoking, pretty regularly, for about a year and a half now. It's become a bit of an addiction - but a good one. (I fear what will happen if I start home brewing). My brisket game is TIGHT. I've got people lining up for pulled pork... But my rib game has been GOOD, but not GREAT...

Smoked S&P (and cumin) Spare Ribs This summer seems to be the season of spare ribs for us. I have been smoking lots of racks this year. My wife, always there with her thoughts, has let me know that she likes tightly trimmed St. Louis racks. She does not want to deal with any cartilage...

Hi I cooked a pork butt on my WSM 14.5 yesterday and tried using the snake method. The top vent was always fully opened, the water pan was half filled with boiling water, and the bottom vents were half open. All started well, 225 on the nose, but temperatures started to drop and so I opened...

Just thought I'd introduce myself as the new owner of a 57cm (or possibly a 22") WSM, and looking forward to trying out some of the recipies and techniques given here on the wild wet atlantic coast of County Galway Cheers Eamonn (Ed for short)

For those that bought the Jumbo Joe Premium, have you thought about converting it to a 22" WSM? From what I've read on this forum, this JJP (Jumbo Joe Premium) has a shallow lower bowl so the grate is closer to the coals than the original 22" kettles. This is great for direct grilling, but may...

Someone is selling a riser with grate and thermometer to convert a kettle into a tall WSM. Has anyone done this before? Pros and Cons? I think this is awesome: http://sfbay.craigslist.org/nby/for/4971251840.html Here's my attempt of posting a pic of it:

Hi all, I posted this on an Aussie BBQ forum, but thought i'd also share my experience and ask for your feedback/advice here. here's what I did and the results marinated meats the night before - 1.5kg of Pork Neck using mustard powder, cayenne pepper, sweet paprika, truffle olive oil, pink...

Have any of you tried putting your WSM cooking grates in a self-cleaning over and turning it on for 1-2 hours? Any problems???? Thanks for your help, Frank

Hi all, Hope everyone is good and nearly ready for any big Christmas cooks... Was hoping for some help... Whilst I have had my fair share of pork, beef and ribs in the WSM, I am yet to brave the Christmas bird being chucked in there...until now. I am traditionally roasting the turkey...

When I do a long smoke in cold weather, I use a lot more fuel. After some period of time the ash builds up to a point such that it won't maintain enough fire to hold temps after adding fresh charcoal. I know lump leaves much less residue, so don't go there as a suggestion. I am also going to...

So we have a bunch of people coming over tomorrow night for dinner and I am smoking 2 7 lbs pork butts. They are trussed and rubbed and waiting in the fridge. Now I have never smoked quite that size before. I am thinking of getting up at 3 AM and have the butts on the smoker by 3:30 - 3:45...