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4 butts done!

Well, i did the marathon BUTS last weekend, 8 total in 2 days. About 75lbs of pork prior to smoking. Did my usual prep and smoke period, then changed it up. Put 2 butts in a foal pan, added a half of a beer and covered them up. Opened all the vents on the WSM for the last few hours. Brought them...

Thanks for the info guys! I will post pics as the butts do their thing.

Kids grad party is coming up and I am doing butts on the WSM 22. I am planning on 8 butts, and want to jam 4 into the WSM at a time. Havent done this before so I am not sure if my smoke data will apply with cook times and temps. I am thinking it may take longer and more fuel. Looking for some...

Exactly what dirtsailor2003 said !

I did 2 spatchcock chickens in the WSM last weekend. Exterior temp was 50 degrees, a bit windy. With all my vents open all the way, I couldnt hit 275 at the top rack. I need a simple method for insulating the WSM now that our weather has turned. Is the welding blancket the way to go? If so, any...

I have done a lot of smokes with fluid in the pan. I also used to follow orders and soak the wood chips prior to putting them on heat. Then I joined this group, and a few others, and did a lot of research. For me, I am done with fluid in the pan. I filled the pan half way with play sand, and...

One smoker dedicated to meat and one dedicated to fish......perfect! I used to run a waterpan, but not anymore. I filled mine with play sand and my results have been great.

My first brisket is on. Got a 15ln packer from the butcher, that was the smallest one they had. Trimmed fat off of the top, left the cap as is, but scored it every inch like a checker board. Kosher salt applied and in the fridge overnight. Got the beef broth injection this morning, and applied...

What about low and slow???? I thought the fun with the butts is taking your time....

Well I can fix that right now sir LOL!

So last weekend I did my second round of pork BUTTS, this time with bone in. I followed a different process, and the results were outstanding. However, I can always do better so I have a question. Here is what I did: I got 2 9lb butts from the meat store for under $1 per pound ! Bone in, great...

As i write this i have 2 whole chickens going over Stubbs and pecan. I have an elevated deck, and the WSM is on a concrete pad in the yard. Its getting old running up/down to baste, check temps etc. Does anyone have their WSM on a wood deck? If so, what do you do to protect the deck from the WSM...

Agree with you on the Stubbs 100%. I did use this without adding wood for smoke and it worked great on the butts. The KC has a great burn, little ash and was very easy to use. 

I should have said I havent used it for the longer cooks, so I am uncertain at this point. I  am not ruling it out in any way, especially because my local Kroger has 2 bags of KBB for $10.

So the big variable for me is fuel choices. I have tried KBB, Stubbs, Royal Oak lump, and Kingsford Competition. Haven't tried any others due to availability at the local stores (i am always on the hunt for coal!). Also, all smokes have been setup with the original Minion method. KBB-ok for...

Well, I this is the 3rd spare rib cook, and by far the best yet. I am sticking now to one cook plan and modifying based on results, suggested tweaks and other info here. This time I reduced the crutch time to one hour (with agave and apple juice added to the crutch), and that did the trick...

Each recipe had a unique temp...but i ran the second round of bird at about 250 to try and get the bite through skin....still not there.

Its been a busy few weeks with lots of action on the WSM !! The second attempt at ribs was a complete success! St Louis this time: Followed up with some beer brined chicken: And the best chicken wings I have ever had: These fun rascals called ABTs: And another chicken smoke: Need...