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I have been tasked with smoking a 13 lb brisket on my WSM for my family's Christmas eve dinner. I am anticipating a 12-13 hour cook, however we are visiting my aunt for about 2 hours at around the time the brisket should be about ready to take off the smoker. I am thinking about putting the...

I’m planning on doing the Thanksgiving turkey on my 18” wsm this year. Was wondering if anyone had any advice on cooking temps. I’ve read that 300-350 is ideal. I typically only cook at 225-250, so what are some tips to sustain a higher temp? Also for planning purposes, how long of a cook am I...

I have the chance to buy a Weber Smokey Mountain 18.5 inch used for $75. Is this a good buy? What should I expect with this smoker? Thanks!

I have an analog Charbroil Electric Smoker (the one at the link below) I'm not having a ton of success getting the amount of smoke I would like to have. I believe the reason I'm not getting as much as I want is the lack of air flow to the smoker box. There is only one small hole in the...

I recently purchased a Masterbuilt Bullet Charcoal Smoker. I've previously used an electric and wanted the challenge of a charcoal smoker so I found a great deal on one at my local hardware store. On my first cook, I had issues with getting the temp above about 175. I put a grate in the fire...