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What are the most Tri Tips I can fit in my WSM?

Let me just say that I absolutely love beef short ribs. They are always very meaty and full of flavor. I have found that they are hard to find though so everytime I find some i buy them and throw them on my WSM. I smoked them for 5 hours between 225-250 using the 3-2-1 method with around four...

So I've been wanting to do a Brisket ever since I started smoking but I've always been intimidated. Well I finally got the courage and bought one and smoked it this past weekend and I was very pleased with the results. Since it was my first time I really didn't have high expectations. My brother...

Ok so I just bought some Farmer John Pork Butts from Smart and Final for only 99cents/lb and they are really nice. They are around 6 pounds each and I was wondering what are the most Pork Butts you've ever cooked in your 18' WSM?  The Virtual Weber Bullet says that you can smoke up to four 8...

Are there any high quality meat markets that you would recommend that offer a great selection along with a knowledgeable staff?  I get frustrated trying to get what I want from big chain supermarkets. I live in the city of Whittier so anyplace in the LA/OC area would be great. 

I have been wanting to try smoking some Beef Short Ribs for quite some time now but have been having trouble getting the people at the market to understand what I want. For example, when I went to Costco I asked for Beef Short Ribs and they directed me to something that looked like these...

I'm curious as to whether you guys smoke your Tri Tip slowly at 225 or cook it a little higher around 350?  I've done it both ways but I'd like to hear which way you prefer and why?

So I smoked my first Pork Butt his past weekend and it came out really good. I was able to achieve a nice bark and the meat was moist and tender and had a rich smokey flavor. I used a mixture of apple, pecan and hickory woods for the smoke. Now I've heard that pork butts can be a bit...

I smoked some Baby Back ribs on my 18' WSM yesterday but I noticed that they didn't have any smoke ring on them. I smoked them at 225 for 5 hours with three chunks of apple wood and one Oak but not a sign of any ring. Does the smoke ring make your meat have that smokey flavor?  If so, how do I...

Had a lot of fun smoking three slabs yesterday on my WSM 18 incher. I learned a lot and was faced with new challenges but overall I thoroughly enjoyed the experience and can't wait to do it again. Unfortunately it was raining pretty hard here in Los Angels yesterday and I was faced some pretty...

I bought two pork tenderloins today and dry rubbed them and I'm trying to decide whether I should try smoking them at 225 for a couple of hours.  Have any of you ever tried this?  I'm concerned the tenderloin will dry out.  I didn't get a chance to brine it so maybe I'm running the risk of...

I made these bad boys for the first time this past weekend. I brined them for about 10 hours then rubbed them with a chicken rub I bought from the store then I put them in my WSM 18 at 225 and they were done in under two hours!!  After pulling them I brought the heat up in my smoker, removed my...

Hello everyone my name is Derek and I live in the beautiful city of Whittier CA which is about 20 minutes east of Downtown Los Angeles. I love to cook but I recently took up smoking or Barbecuing. After a lot of research I ended up buying an 18inch Weber Smokey Mountain Cooker. It has worked...