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Sooooooooooo this is amazing. Can't wait to try!

Call me basic but my favorite time of year is fall so I can stock up on my pumpkin beer! I love the stuff and I don't care who knows it! haha My absolute favorite is stegmaier pumpkin, but I've only been able to get that in the Scranton, PA area when I lived out there for a couple of years...

I’ve only used a WSM 18” but I absolutely love it!

Thanks everyone! The taste was amazing, except I think I'd trim a bit more fat off next time.  Also, I want to try mesquite since I've read in other posts that mesquite smoked brisket is amazing.

Tried the side burner method for my cook starting late last night and that worked like a charm! Totally get the losing fuel of not doing it in the WSM itself but this method I think will get me by for now.

Haha I guess we’ll see what happens today! Here’s a pic of the finished product! It’s wrapped up in foil and some towels now now to wait for dinner. I’ll update with how it tasted

First time smoking a brisket on my WSM 18”. Got it for $4.49 per lb at a butcher a smoker friend recommended. Trimmed it up a bit and then just rubbed with some salt and pepper. I let it come to room temp a bit before putting on the WSM with some oak at about 11pm. Woke up during the night to...

Looks great!  What kind of wood did you use?  I'm looking to do my first brisket this weekend on my WSM 18" too and will take any tip I can get!

This looks amazing! I love seeing new ideas to use with my WSM.  Would have never thought to smoke meatloaf! 

Haha that's exactly what my mother in law said

These look great! I'd love to try that! May be a dumb question but how'd you keep them from melting? Were they frozen?

I have and love my 18" WSM but I say go for the 22". Bigger is always better

I've been really partial to apple, especially for pork, but I really enjoy hickory as well. I am trying oak for the first time this weekend and looking forward to it. Has anyone tried those bourbon barrel wood chunks? They look interesting but the reviews seem incredibly mixed. Also seems to...

Wow Sidelight method definitely looks like something try!  Need to get me a torch though.  These are amazing suggestions.  Thanks everyone!  I'll update after this weekend with which method I tried and how it went.

Thanks Chopsaw!  I've been using Rutland fire starter squares and was thinking maybe I just needed to use one or two less, but I'm loving the idea of using the side burner.  Definitely going to try that this weekend!

So the every time I've lit up my charcoals in the chimney it creates an insane amount of smoke.  I've never really noticed this before because in just cooking with charcoals it's been the middle of summer day at someone else's house, so I've never really cared about the amount of smoke.  Now...

Being fairly new to smoking, I second the Weber Smokey Mountain.  It is so idiot proof and easy to use!  It's something you can babysit with a beer or walk away from for a while if need be.  Once the vents are adjusted to maintain the temp it'll stay there for quite a while without having to...

Looks so good! Did you use a rub? Also is there a benefit to the apple juice? New to smoking and havent tried pork butt yet so I'm looking for tips. Also, what does the "Boston" mean? That just a particular cut?

Thanks Ray! I think I've read elsewhere that the rule of thumb is about 2 hours per pound at about 225-250. That sound right? I'll definitely search for some of those threads as I'm debating what rub to use if at all. I've actually seen some videos of people who say not to use rub, just use salt...

Hi there! I'm Chris from New York new to the smoking meat forum and smoking in general.  My love of all things BBQ happened a few years back when I visited my friend out in KC.  After watching a lot of food/travel shows about the BBQ out there I asked my friend that we do nothing but for...