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Hey everybody, I have a question. I have a 9.5 lb. pork butt that i'm about to smoke. I've learned that you normally smoke a pork butt an hour per pound. My question is this. If I cut the pork butt in half, would the cooking time be cut in half? Your thoughts are always appreciated.....:rolleyes:

Took advice, bought charcoal grates! Thanks again for information...

Thanks for the info. Much appreciated.

Good Day Forum. I just made an enhancement hopefully?? Living up north (Pennsylvania Area), it gets very cold up here! Since I love grilling and smoking , I thought I would be creative and enhance my webber grill & WSM. To keep the charcoal from falling through the grates (once they get a size...

I'll look into it! Thanks again

Thanks bigwheel & Rawhide, i'll check this out ....

Good day all! What would be a great homemade rub for poultry, such as chicken, cornish hens , etc..... Thanks in advance

Hi all! Just want to put out there that i'm interested in making some turkey jerky. What part of the turkey would make this a success. Thanks in advance.

Nice display. Tell me , you didn't have to vacuum seal your package? What's your shelf life of your jerky. Thanks in advance

Recently , I made beef jerky with London Broil. It came out delicious. Tender and seasoned just right! My family tore it up. Good job dad. ;-)

jerky Yes I plan on using the smokey mountain

what cut of meat would you use to make beef jerky on a WSM

Thank's for the information. Great website. I picked up my WSM today, can't wait to get it going.

Very nice set-up! I'm interested in doing the same thing when I retire (3 yrs.) Best of luck with your endeavors...

Hi everyone, hope all is well. I'm looking to purchase a Weber Smoky mountain Grill (18.5") . I've seen on ebay that they make a gasket kit for the door and the levels. Would those gaskets make the smoker efficient as far as keeping the heat? Thanks