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I am considering getting the Hunsaker Vortex charcoal basket for my 18.5 WSM. My primary use will be to do hot and fast cooks for pork butts and brisket. For those who have experience with the Hunsaker basket will I be able to get and hold consistent 300 temps for 6-7 hours using KBB or lump? I...

I will admit that I have not given as much attention to my WSM as I used to since purchasing a Kamado Joe. I miss the better smoke flavor that I got from the WSM. However, I really want to use my PartyQ ATC with it. After climbing the learning curve with the KJ, I love the way the PartyQ...

I really have had great results with smoking cheese this year. I had some cheese in the refrigerator that I had bought during the cold weather but didn't have time to smoke. Not wanting to waste it, I decided to smoke it today. We have had a beautiful day here in Georgia with the temp going...

I really try to learn something from every cook I make with the WSM, but I have to admit that my last two have me baffled. On Thanksgiving, I had to fight all day to get my temperatures over 300 to make my turkey. I ended up opening and closing the front door and somehow struggled through it...

Had the coldest Thanksgiving in years here in Georgia. Had to fight both the cold temps outside and problems keeping the WSM up over 300. Used the apple brine recipe from the site here with peach wood. I normally always use cherry with turkey, but couldn't tell any difference in either taste...

Had a big day of grilling today. I decided in preparation for the upcoming Grillfest that I wanted to make everything for a three course meal using a grill. It was a pretty ambitious menu and I used four different grills for cooking. Here is the layout of my grilling area for today. Sorry...

Smoked a chuck roast yesterday in the mini WSM and made pulled beef. Today it was the star added into a mushroom gravy over garlic mashed potatoes with zipper peas on the side. Good eats.

Both vegetables and desserts on the grill seem to be areas that a lot of us are starting to venture into heavily. What about you in your personal cooking? Are you jumping on this bandwagon or so you still enjoy making the traditional favorites?

BBQ preferences vary greatly across the various regions of country. How do you compensate for this in the BBQ restaurant business in particular with your signature items?

I had to take my wife to the airport to catch a flight so I was not able to start my WSM until after 3:0O PM. I knew I would be short on time so I did some baby backs. Ran KBB and cherry in it today. Put the ribs on at 225 and started the timer when it reached 250. Made first vent adjustment...

A lot of us use what I guess you would call non-traditional things together with our Weber kettles such as fire bricks and cast iron cookware. I never recall you ever mentioning use of those type items in your blog but I may have missed it. Do you have any particular opinions on any of those...

Kevin, I know that a lot of us here on this site cook with both charcoal and gas, but my guess is that there are probably more fans of charcoal who hang out here. Are there any particular items that you personally prefer to cook mainly on gas? Why?

Our son is on a Paleo (caveman) diet for fitness reasons. Made him a flank steak last evening that was totally awesome, but got me to thinking about what are the leanest cuts of beef. Came across an article from Mayo Clinic that listed the following as extra lean: Eye of round roast or steak...

We all know that salt influences flavor, but my question is related to salt's other properties of drawing out moisture. Have you found any substitute to use or add with less salt to draw moisture out of things like eggplant before grilling?

When Chris started this sub-category, I got to thinking and I probably grill boneless skinless chicken breasts at least 4 to 5 times more often than burgers at my house. If I thrown pork loin chops in the mix it goes up even more. That sure was not the case 20 years ago. My wife and are are...

I have an older 18.5 WSM that I have used for a number of years fighting air leaks. Finally got around to ordering the Nomex gasket kit from BBQGaskets.com Since this is a well seasoned smoker, I am interested in how others who have done this mod to a well-used smoker have cleaned it and...

Here is a picture of my finished mini WSM. This was my first mini WSM build, but I have a feeling it won’t be my last. I really appreciate all the postings made by others because it really decreased the learning curve. Hopefully you will find my information useful for your build. I already...

Just finished building my first mini WSM, pictures to follow in the mini WSM topic below, using a SJG that wasn’t getting much use in recent years. Was wondering for those of you who have mini WSMs, what are your favorite things that you use it for at home instead of firing up your big WSM or...

Thanks to another member of the board, I finally have the last of the things coming that I will need to build a mini WSM using my SJ Gold I have been reading through the threads playing catch up and wanted to bounce a couple of questions off the collective group here for your thoughts. I am...

Am watching an episode of Cook's Country and they did testing of portable charcoal grills. Testing included burgers, flank steaks, and whole chickens. The Smokey Joe Gold was the winner over a couple of hibachis and an off brand kettle style grill. Funny, I think anyone of us could have told...