Search results for query: *

Another proud WSM owner here. Best decision of my life. I have screwed up a few cooks but most of it was my fault and bot the smokers fault. It holds temperatures like nobody's business and it can hold A LOT of BBQ. I was a bit skeptical of cooking inside something that looked like a relative...

Thanks for sharing! Looks extremely good, I must say! I grilled the leg of lamb past weekend, and used a pretty simple rub (olive oil, thyme, rosemary, salt, and pepper-also used lemon juice when it came off of the grill). I have to say that it was absolutely fantastic and a great way to ease...

They do pretty nicely. I try to keep them between 150-200 degrees. I have done several blended seasoning salt mixes using sea salt, ground black pepper, garlic & onion powder, and a few other spices. Adds a nice smoky flavor to foods that were not smoked.