After 3 rounds...

[Andrew Marr]

I'm hooked. Smoked ribs on 3 different occasions and they've been coming out better each time. I barely need to touch any of the vents, my temps stay bang on at 220 to 225.
WSM sits on my deck under my awning so the sun is not an issue. I'm trying to perfect my ribs and I have no other choice but to smoked more this weekend. I'll move on to other stuff as well, maybe a nice chicken, sausages and shrimp. Brisket should be my next big leap.

And you're all right, this stuff is fun!

 

[Glenn W]

The WSM is great, ain't it!

 

[TravisH]

LOL!

Yeah, my neighbors get "pissed" too and come over to levy a "smoke tax". Funny how they manage to time it just when the samplers are just about ready.

 

[Paul Schaffer]

Warning on the sausages, I would recommend putting them under very light smoke or only under smoke for a very short time. I tried doing some and they ended up too smokey for anyone's liking. The Chicken recipe with the crispy skin on this site was dynamite though!