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Monday we are puttin on a big feed, two WSMs runnin from 5am till dinner time. Menu is a butt, half dozen racks of ribs, several fattys, ABTs, and more sides than you can shake a stick at. Will also be my first attempt at brisket. I am looking for a tried and true brisket rub? What temp do I...

As topic implies I'll be doing my first brisket tomorrow. This brisket was cut in half long ways so that it would fit iY n my freezer so I'll be cooking just one half of it. I'd say the half I'm cooking is round 5-6 lbs. couple questions here..... What kind of cook time can I expect and to...

As me and my wife have just bought a house and a couple weeks from closing on it, I have decided to have a few friends over for one last Garage Session out here in the country before I move to town:( My Garage is always where the fun has been, some nghts too much fun......The WSM will get some...

First of all I use a WSM 18.5. My questions about wood are as follows. Is it ok for the bark to remain on the wood or does it need to come off? I know wood is bbest for smoking when it is dry, but is it just as ok if it is green? I have run into all the oak, maple, walnut, and apple I could...

Decided to do some ribs last night while having my Thursday drinks. So what I did was put them on at 6:30, wrapped them at 10:30, unwrapped them at 11:30, pulled them at 12:00, wrapped them back up and allowed them to rest for about 20 min. They were very good. Now the bad, and maybe I'm...

As the title states. We had a lot of meat left from last nights smoked awesomeness. We Usually like BBQ pizza from most pizza joints, mine was better than theirs :D

Well my first butt went on tonight at 11 pm, for dinner tomorrow. wsm been holding 250 for 2 hours now with the 55 gallon drum over the top. quite windy here tongiht with an ambient temp of around 25. pics to follow tomorrow.

Thursday night I was bound and determined to do some ribs and get it right. I started by inviting a couple of friends over that night for some drinks and later on some BBQ. I asked several questions on the board here and all were answered. I started the smoker at 4:15 pm at 5:10 pm the tibs...

I'm going to smoke ribs tonight for a couple of friends and I really want to get it right, thus far getting it right seems rather difficult. When my ribs come off the smoker they never have that "dry" look on them they always have a "wet" shine. Yesterday when I pulled them they were super...

As the topic implies I received an 18.5 WSM for christmas. Gonna do my first cook tomorrow. Gonna do some ribs for lunch for me and the family. rather cold here tonight, and windy hopefully tomorrow morning the wind resides a bit. I did also receive a 55 gallon drum to drop over the WSM...

I am trying again tonight, ribs for the third time only this time I have some help. The guy who loaned me the wsm has come out to teach me this smokin stuff.....The wsm has been holding at 225 for 30 min and we just put the ribs on. doing some baked beans for which I found the receipe for on...

For this cook I used the minion method with putting the lit charcoal in the middle surrounded by unlit charcoal. The new therm in the WSM lid is reading about 215, the digital I have with the probe in a potato sitting on the grate with the ribs is reading 270. Which one do I believe, or should...

Last night about 9 oclock I put a chicken on the wsm. It was a 5lb variety, just patted it dry and use some dry dry rub that I got from the guy who owns our local grocery store. Temperature floated between 250 and 300, most of the time it was in right around 275. used some hickory wood, and...

Fired up my borrowed WSM 18.5. got to temp threw on some hickory chunks and put the ribs on. I left it alone for 2 hours, didnt touch it. Long story short.......Waaaaaaaaaaaaayyyyyy too much rub, and smoker was too hot says my friend who loaned me the smoker. The ribs were still good after...