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Thinking about smoking a ham for Christmas. I will be using a 18" WSM. Should I start with an uncooked or fully cooked? I have read that they turn out pretty good either way. I have also found some good looking recipes for the rub. Mostly mustard and then brown sugar variations. I usually...

I'm going to do a sirloin tip roast and am thinking about a simple rub of just salt and pepper. I really like the taste of beef and don't want to take away that taste. My wife likes medium so what temp should I take it off? If it's red she won't eat it. I don't like it too done. I have read a...

Don't know anything about the bear. As I said, it was a gift to my daughter's co- worker. I am going to give it a try. The grandsons will eat just about anything and they have good teeth.

A co-worker of my daughter some bear ribs. I would like to smoke them next weekend. Anyone ever done these? Any suggestions or hints? I will probably put it on the smoker with a brisket because I won't have time to do them separately. Thank, Pete

Sometimes I try to make things to complicated before I fully check things out. I just leave the grate where it is and set the grill on top of the charcoal ring and put the top on the bottom part. I have to set it on a table and the top doesn't fit perfectly but it works pretty well.

Yes I did start with a full ring of charcoal. The cooker temp stayed up pretty good until about 6 hours in to the cook. I added some unlit charcoal and the temp came back up. Should I have added lit coals?

Yes, I leave the top vent open and adjust the bottom.

I'm using 18.5 WSM

Bought a seven and a half lb. butt and cut it in half. Put the 2 halves on at 9 am. Kept temp between 225 and 250 until about 6 hours into the cook. It dropped to about 200 and I added more charcoal and it came back to 235+ The temp of the meat stalled after four and a half hours at 170 degrees...

What are they?????

Another naive question. What is the difference between NC and Texas bbq other than the sauce? Is there a difference in cooking method? Thanks, Pete

Any time I start something new I do a lot of research. I like to take advantage of all the knowledge out there although sometimes I get confused with all the different information. I was reading some place that one way to keep the temp up for a long smoke is to to put some unlit charcoal under...

I looked at that possibility. That would certainly get the grill close enough to the coals which is what I am looking for. I would just like to be able to raise the grate closer to the top of the unit. If I don't come up with something, I will try that. Thanks

I recently got a 18.5 WSM and would like to make some changes to use it as a grill. I have a gas grill but it does not get hot enough to grill a good steak. I like the charcoal better anyway. My plan is to use flashing or some other thin gauge metal to form a spacer to set on the lip where the...

Merry Christmas to all and a blessed new year.

I smoked the butt and brisket Sat. Temp was about 27 when I started. I made a few greenhorn mistakes but the butt and brisket turned out pretty good. I put the meat on before the charcoal stabilized and the heat spiked up pretty high. I don't think my probe/monitor was accurate although I...

I, too am planning a cook Sat. Temps in the low 30s. I bought some aluminum insulation from Lowes and made a wrap around for the body of the smoker and made a hat with holes for the gauge and vent and made a flap to raise to open the door to add charcoal and replenish the water. I will watch the...

I have lots of oak that is dried and cured that I can use for smoking. I also have several apple trees that I need to trim. Does the wood need to dry or cure before using for smoke or can I just cut out a limb and smoke with it?

I would like to find a butt about 6# to cut down on the cook time. If I cannot find one that small can I cut a larger one to lower the cook time by half? If so, how should I cut it? Maybe just cut to the size I want and save the rest for another cook? I am really doing you guys a favor by...

As I posted earlier, I plan on doing pulled pork for Christmas. I will be using a butt for the pulled pork. My son has a small brisket that he wants to prepare when I do the butt. Will I need to increase the total cook time or just use the guide for each piece of meat? It seems to me that if...

I have decided on the pulled pork. Next question. I was going to get a butt but my wife wants the roast. Will the roast work OK for the pulled pork or does it not have enough fat?

Thanks. That was my thinking but thought I would the opinion of the experts

I had some hickory chips left from when I had a smoker many years ago. The were let in the dairy where it is damp and there is some mold startong to form. Will this burn off when I put rhem on the charcoal or do I need to throw them away? Dont want to posion the grandkids.

I was thinking of maybe ribs or a roast (either pork or beef) and maybe baked beans or something on the side. My bride will be doing the rest of the cooking. I just want to experiment on the kids. They will usually eat anything cooked outside. There will be 6 or 7 adults and 4 grandchildren...

You never know.