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Weev, if you're heading down to Austin on a trip, and want to eat some good barbecue while down here, let me see if I can help you a little more.  First, I'd skip Franklin's...unless you don't mind standing in line for 4 hours.  And, if you don't...it is amazing barbecue and definitely...

Let's talk about Texas Barbecue joints.  Below, I've listed the Texas Monthly Top 50 Barbecue Joints in the World…by Rating!  They are listed by name, where they're located, and then their Texas Monthly score.  The ones in red are the ones I’ve tried.  And, I know Daniel Vaughn rates then on...

Well, dang Gary S, after all the times we've talked in different posts in this forum, you never told me about this Texas Group.  I lived at Holly Lake Ranch, TX...just north of Tyler, for years.  Now, I'm in Texarkana...very furthest northeast corner of the state.  It's gonna be great to be...

Absolutely!  Beef ribs always remind me of a cross between brisket and roast...on a stick!  And, they are so easy to smoke, and very forgiving...about the only piece of beef that is forgiving.  Yes, I do enjoy my patio...and can smoke meat in any kind of weather.  Finally got me a TV installed...

Thanks Al...appreciate it. 

Finally got around to smoking some beef short ribs on my new WSM last weekend. Beef ribs come mainly in two IMPS cuts, the #130 are the chuck ribs, above the brisket area. They are ribs 2-5 and come 4 ribs to a rack. The IMPS #123A short ribs are in the short plate area behind the brisket, and...

No problem hdbrs.  Not sure what you're talking about...as I use the same amount of wood on everything I cook.  For me, and my smoker, 7-8 good sized chunks is perfect...but all smokers are different, and people have different tastes.  You just have to go with what you like.  However, it sounds...

OK, pork aficionados, what do I do with this? I have to admit, being from Texas, I am a beef guy.  We can talk brisket, beef chuck short ribs, beef plate short ribs and beef shoulder clod all day. But, other than pork ribs, bacon and ham, I’ll admit I’m pretty ignorant about pork. And, in the...

Thanks Savupoika!  Yes, I did put locking wheels on it.  These are the ones I used from Home Depot.  http://www.homedepot.com/p/Everbilt-3-in-Threaded-Stem-with-Brake-Non-Marking-Rubber-Caster-4031345EB/203672412   I just found the center of the posts by rubbing them on concrete to see where...

Yooper, I just always used my little fireplace shovel.  It fits perfectly under the wood grate to dig those ashes out.  And, you'll learn when doing a long smoke, if that temp starts getting hard to stay up there, you probably need to scoop out the ashes.  It's a great smoker for the price.

Thanks Lance!  Now, that is awesome right there!  Wonder how many smokers can say that?  LOL!!  Maybe a BGE that costs 3X the WSM? 

Thanks Al...yes, the WSM is the most amazing piece of cooking equipment I've ever owned...and by-far the easiest to figure out.  It's going to be a lot of fun, and a lot less work, when smoking meats in the future.  I used to never do ribs like that.  But, I was watching a Barbecue Pitmasters...

Thanks Joe and Richie!  Smoking meat is fun to me...just glad to be from Texas and be able to do it year around.  Well, I say that, but I also did a lot of meat smoking when I lived in England and Germany.  My English neighbors back in the 80's really thought I was a crazy American...as they...

Also highly recommend the WSM.  I did it backwards from a lot of folks, as most say start with a WSM and graduate to a stick burner.  Well, I smoked meat on stick burners for 35 years, and finally bought a 22.5 WSM to add to my stable of cookers, grills, smokers.  Now, a month later, with 7...

Just did my first baby backs on my new 22.5 WSM this past weekend.  They were by-far the best I ever cooked. Here's the link:  http://www.smokingmeatforums.com/t/244944/first-baby-backs-on-22-5-wsm#post_1549756

I went this route, and couldn't be happier.  A 26.75 Weber Kettle grill ($300) and a 22.5 Weber Smokey Mountain smoker ($399).  For half the price of an XL BGE, you get two great cookers.  They both perform so remarkably that I sold the Old Country Wrangler offset ($500) behind them.  And, I...

Thomas, I think you made a good choice.  I went that way about a month ago myself, and bought a 22.5 WSM.  Don't believe everything you read about the bad doors...they're all different.  And, you're not going to get many people mention in a thread that their door was great...only if they got a...

Who doesn't like a good rack of baby backs? I always had problems doing baby backs on my stick burner, as I could just never get the temp to stay low enough.  So, I usually always smoked spare ribs, so I wouldn’t dry them out.  Now, with the WSM being able to stay right at 225* and using the...

I agree with Damon555, now that I have a WSM, I'm not afraid to do an overnight cook.  Never would've dreamed of doing that when using a stick burner.  The first one I did, I did a pork shoulder for 12 hours at 250*.  However, when I woke up the next morning and checked it, my grate temp was...

Thanks OKTORB, and you are most welcome.  This will be my last post on anything about the Wrangler.  Even though it is a dang good smoker, and I loved smoking on it, I've been using my 22.5 Weber Smokey Mountain for almost everything here lately...due to the ease of use.  And, I'm getting too...