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i have smoked a few butts over the last year i have started smoking, and just now made a finishing sauce.  The finishing sauce i used is apple cider vinegar, a little brown sugar, some water, ketchup, pepper, red pepper flakes.  Simple right?   When do i put the sauce on it?  When i pull it and...

I have searched and couldn't find a good thread for this question.  I have a WSM with two racks and wonder if there is a fear of cross contamination from one meat dripping on the one below it.  For instance, my first smoke was a rack of spare ribs and two spatchcock chickens.  I used the 3 2 1...

Got two pork butts rubbed and on the top rack of my wsm. Temp started dropping after four hours and I thought coals might have gotten choked so I gave the base a gentle kick and splash. The top grate slipped and both butts went into the water pan. The pan wasn't exactly spotless from the...

Just bought a used WSM 18.5 inch for 220.  Its about a year old and have heard good things about it.  I have been grilling for years kind of by feel and not by temp.  I have made some killer chicken breast and steaks over the years. and want to branch into smoking.  I have also been brewing beer...