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I just bought my brother a MES for Xmas.  I was wondering if any of you could provide some input on cold smoking techniques for cheese on the MES and what you use.  I have a WSM and always use a small amount of charcoal and wood chips and it works great.  I am familiar with the A-maze-n-smoker...

Just picked up a beef cheek and was wondering anyone has smoked one before.  Looking for some feedback on what their experience was and any tips.  Thanks!!

Just out of curiousity, what name do they sell the point cut of the brisket as by itself. I can find full packers, and flats here but have never seen a piece of beef labeled as the "point" cut. They cut the point off to sell flats, where's the point go???? Maybe its just where I live, not...

WSM owners, what do you place your lid and or middle section of your smoker on when you open it up???? I had my smoker on a synthetic deck, have since moved it to a paver patio. I noticed though when I set it down it on the ground you run the risk of scratching the enamel and/or staining your...

I've noticed that in just about every bag of Royal Oak Lump that i've been buying i'm getting 4-5 rocks. They're not big rocks but right around the size of a walnut or so. Anyone else that's using ROL notice this in their bags.

Looking for some general info here. I purchased two chuckies, one is 2.8 lbs and the other is 2.6 lbs. I am marinating overnight in Yoshidas. Based on the weight of the two chuckies, both bone in, can i get some rough estimates on how long you think it will take at 225 - 240 to get them to...

Bought a 5lb pork loin the other day. Butterflied it and stuffed it with a diced Granny Smith apple, Jimmy Dean Maple Sausage and some Gouda cheese. Rubbed the outside with EVOO, garlic, rosemary, thyme, savory, and a little paprika. Smoked it at around 225 unitl 140, foiled and...

Did some crab, shrimp, tomatoe, onion, cilantro and colby/jack stuffed jalepenos. Everything came out really good. Thaks for looking! Andy

Ever since Jim posted pics of his Korean style chicken wings I've been dying to make them. So here is my shot at them. rubbed and ready into the smoker transfered from the smoker to the grill to crisp them up all sauced up Overall all some of the best tasting wings I've ever...

Just a little rub on these Bottom rack of the WSM Fingerling's with onion, garlic and butter My favorite, "The Original Colorado Fatty" Will post more more Qview as they come out.

Hey Everyone, Dont mean to offend anybody, I was just curious what the different ages of us smokers are and how long you been at it. I'm 35, been grilling with charcoal for along time but just bought my first WSM last month. Cheers and good smoking! Andy

I've had this 22.5" WSM now for 4 weeks and this is my 5th smoke overall on it. All rubbed up Ribs and trimmings on with a little bit of snow Just pulled them out after 1 hour in the foil Right before I pulled them off Getting ready to chow down. Went 3-1-1 then rested them...

Corned Beef Flat w/mustard and spices Pulled it at 165 and into the foil overnight Sliced for sammies on Sunday morning Thanks for checking out my smoke.

Thanks for checking out my somke!

Having tropuble uploading qview for the 1st time. I read the thread on how to upload but i ended up with links instead of pics--help

HI guys, this is my 3rd smoke on a new 22.5" WSM. Wanted to see if there were generally any questions on the accuracy of the lid thermometer. I am in Colorado at about 6800' altitiude. Have the lid thermometer reading 210, an oven thermometer on the lower rack reading about 195, and a...

Hi guys, which should be used for pastrami, point or flat or doesn't it matter? Thanks.

Just wanted to say hello. My name is Andy from Colorado. I have been cooking with charcoal for years and love it. Just purchased a WSM 22.5 and am firing it up tomorrow for some baby backs!!! Looking forward to having some fun and making some great que!