wsm

I'm a new poster. Just bought a WSM 22.5. Had a sucessful dry run follwed by chicken dark quarters. No weird ashtray taste or mouth numbing, etc Getting blue smoke normally, but every once in a while white billows out for a brief while. Judging by smell I would say when a new wood chunk...

Has anybody experimented much with using the snake method to cook on a WSM? I'd like to give it a try sometime. For anyone not familiar with the snake method, it's illustrated in this video....about 40 seconds in. It suggests a semicircle of charcoal 4 bricks high and 4 bricks wide, and...

I call this a good lookin bark (from a 5lb Boston butt i'm smoking as i'm posting ;)... U agree?

Alright guys so here I am again. Ye' old 26 year old from Chicagoland, as it was a cold one today/tonight. Threw some spare ribs on the WSM for 5 hours(2 slabs) give or take..basically just made sure they were plyable, starting to slightly pull apart, and pass bending. Trimmed a little bit...

Im looking to seal my WSM around the lid and door. Anyone know of a gasket (or something similar) you can buy at a home depot or hardware store? Ive seen some on Amazon but like the idea of a DIY job and something that I could use on pits in the future to seal any leaks. :thumb:

I use a WSM and noticed my briskets stick to the grate (unwrapped or wrap) and pull bark with fat cap off :'(. Or even some moist oily paper with it too. Any tips on preventing that? non-stick spray???

For all you WSM users out there do you guys have success getting super moist brisket but super tender and collagen breakdown in the fibers at 300 smoking temp WITHOUT wrapping? http://www.youtube.com/watch?v=TD247K8KltY In this video Aaron Franklin @ the 1:20 mark and on talks about sensitive...

Smoked a 12 lbs brisket on my WSM 22 inch, used blue bag with pecan chunks. Put it on at 8am Sunday and smoked it until it hit 175, then finished in the oven until 205. Came out good. Point was excellent but the first couple of slices of the flat were a little dry. I didn't refill my water...

Has any of u guys tried wood for fuel in a wsm? I´'ve been planning to use wood in my weber kettles for grilling since i find the taste to be so much better than briquettes or even charcoal. But then i began to think, why not try it in the wsm as well? Any thoughts?

So I started building a mini WSM a week or 2 ago and had it finished (enough) to cook on last weeked. I did a small cook Friday night with ribs and sausage to test/season. Then cut up 2 racks of spares and trimmings for Saturday. I couldn't have asked for this thing to work any better...

Sooooooo I bought this like 2 weeks ago, and it seems that the grate temp and food temp are really off balanced. I WAS using my maverick and it was accurate for me. For example if dome red 225 grate was a solid 250-255ish. The digiQ on the other hand stokes the fire along at 250 and dome...

Hey guys: quick questions On a WSM I cook packers fat side upwith water pan filled with water up 225-250 degrees, till probe tender. Problem is the bottom becomes burnt. Will cooking fat side down prevent that since fat cap will absorb the heat? With that said.....some flat parts are dry...

Long time lurker, first time thread starter. The Brethren has been a great resource for me as I got into smoking. And it's where I got one heckuva deal on a 22.5 WSM courtesy of Moose of the Brethren! Thanks, Moose! I promised him I'd put up pics of my cook with the WSM, so here it is... So...

I have a Weber Smokey Mountain and love it but it cracks my flagstone. I am contemplating a BBQ mat. I'm thinking of this one: Brinkmann 44-Inch by 30-Inch Grill Mat http://amzn.com/B004BDKTNK Anyone have any info or other suggestions? Thanks and BBQ it hardcore!!

Hey everybody. Well I love my WSM and did some ribs and they came out great, so I thought I would try some brisket. I got an untrimmed 12 pound, but it did not fit so I cut off 2 pounds. I went all out, did an overnight. Started at 9:45pm. Well, the WSM ran hot, approx. 280 and internal temp...

Haven't cooked one before but when I went in Sams Monday they had some so I picked one up. Did not inject just put a rub on. Threw on the WSM at 225 and wrapped at 145 IT. Pulled at 195 IT and let it rest in the microwave for 2 hours. It was really moist but the bark wasnt what I hoped for. I...

I've been using KBB exclusivly since I started grilling/smoking and I finally checked out some Royal Oak lump. I'd say that it was about 75% flake, 15% medium chunk and 10% large (and not fully 'cooked') chunks. After I spent some time making sure that the small pieces didn't fall through the...

Went on Wednesday to pick up my new toy for summer which I got an unbelievable deal on. While picking it up I spotted a WSM 22.5 in the garage. The guy said I could take it for an extra 100 bucks. I actually think I’m more excited about the WSM.

So I scored a nice WSM on CL for $100 (yay me!) so what do I do? I get a full packer to break it in :P 10.5 untrimmed from Stater Brothers. Wasn't the best trim in the world but I gotta admit I loved doing it. I think I took off a good 1-1.5 lbs of fat. Rubbed with coarse black pepper and...

I just saw an old episode of Good Eats and Alton was smoking two whole salmon filets in a cardboard box using an electric coil cooker, a cast iron pan, and sawdust. Do people really do this or was it for the show? I've got about 15lbs of salmon caught in WI on Lake Michigan and am wondering the...