wsm

Hello all, So, I have been lurking for a loooong time...reasearching and studying what I was to buy in a smoker. I debated long and hard on a stick burner, a vertical, a kamado etc... So the day before yesterday it was buy time. I bought a 22.5" WSM and was stoked to use it. Got it home...

I bought some of the mojobricks when they were doing 50% off, figured why not. I have never used them so was wondering how many to use in the WSM 18.5" I bought the big mojo-qubes, plan on using them just for flavor, smoking an 8-9 lb pork butt at 225-250. Any suggestions would be greatly...

After building and smoking with our new Mini WSM, I know I'll be using this thing all the time. For my first cook, I used a probe thermo (which I like) and ran it through an alum foil ball which was placed on the grill grate. What I'd like to do in the future is to make some kind of a mount...

I am interested in the BBQ Stacker from Cajun Bandit for my WSM. I can only imagine what can be done with the added space. My question is how much of a temp variation is there between the bottom rack and the top rack when the stacker is in place? I can see plenty of pros to buying the stacker...

I have very successfully done two bone-in pork butts on top and a brisket flat on the bottom. Everything was great. The only problem? Not enough brisket!! My plan for an early July BBQ is as follows: 2 big bone-in butts on top. 1 packer brisket on bottom. I've been all over this forum...

Does anyone have both the Cookshack and WSM that can comment on possible flavor differences? I presume when wood chips/chunks are added, they should both be equal. But perhaps the way the wood chips or chunks are burned make the flavor difference? I've read the other threads, and this...

To all you WSM masters out there, what have you found to be the best way to reduce the air leaks on the door, the lid/middle section area and the middle/bottom section area? Shoot me links to any resources you have or just let me know here on this thread. I'm going to wait til I hear back from...

I am doing a picnic on Sunday and wanted to throw some jalapenos on toward the end. What are your favorite recipes? Other tips/tricks would be appreciated as well because it will be my first attempt. Thanks in advance!

Well, I'm done cooking for tonight. The Bangers & Mash turned out better than I expected. The smokey flavor was a nice touch. :clap: First, I grilled the sausages. LOVE the TBS flowing from my WSM. :becky: There sits the WSM almost daring the sausages to jump in. :boxing: Once they were...

A few weeks ago I made some great spare ribs with pecan and oak. They had a beautiful smoke ring. Great texture (not quite falling off the bone, but really tender). The only thing wrong with them was the hint of charcoal (I am guessing from using the Minion Method). Do any of you farkers have...

Doing my first pizza tonight. Trying to branch out a little bit. Any tips or tricks would help out a lot!

the person selling it says it's gently used, like 5-6 times this past summer. They are asking for $125 for it is that a good price.

I'm two hours in. 2 - 6.5 lb bone in pork shoulders, injected and rubbed on the top grate 1 3.5 lb brisket flat on the bottom grate, rubbed The pork has been on for 2 hours (started at 7) and I just put the brisket on at 9am. I reason that the little 3.5 lb brisket won't be done before the...

I just got a new DigiQ DX the other day and have been trying it out on a 10 lb butt cook. I started about 1:00 am last night. I have a 22.5" WSM. I clipped the pit probe to the top grate, around the middle area. I set my target pit temp on the DigiQ for 210. I got up once during the night...

Just purchased and assembled my new 22 1/2'' WSM. I can't wait to use it. I didn't see anything in the instructions about seasoning the smoker but should this be done prior to my first cook? If so, any suggestions on what I should do? I was thinking of just running a batch of charcoal...

Ok... I was going to wait to post this until next week, but since Guerry begged me :becky:, (click here to read Guerry's groveling) I've decided to go ahead and post this today... As some of you know, we did a pre-production release of our new Limited Edition Habanero Death Dust® rub here on...

Here's the collected photos of the Baby bullet build. The Vasconia Tamale Steamer pot from Amazon. Fit test -Sitting on the SJG bottom with the lid in place The bottom cut out using my jigsaw and a fine tooth hacksaw blade. You can see the 3/4" SS machine screws used for grate rests...

Today I will make my first-ever ABTs :clap2:. A friend from ELk Grove, IL brought up 2+ pounds of Japs (.49¢ a pound!!!) :becky:. All laid out this morning, waiting for the treatment. Pop a top.......again.....and again...... Right down the middle....... Ready to get de-seeded and...

I have the girl loaded with eight shoulders totaling about 56lbs right now. The Weber dome thermo on my new 22.5 reads about 195*. Checked with a Thermapen and a Weber digital, both read 257*. Are the Weber dome thermos worth a crap, or is the load affecting the reading? If the dome thermos are...

I have been looking around here without any luck to try to find some photos and/or videos of the DigiQ II controller running on a WSM. I'm seriously thinking about adding this to my system and just wondered what it looked like on the WSM and whether or not folks are happy with it...