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You've gotta do it! They are so good smoked!!!

This year I decided to smoke 2 tri-tips. They both were 3.5 pounds. I smoked them at 250 degrees for about 4 hours. I used apple wood. They both turned out fantastic with a nice smoke ring. Enjoy the pictures.

WOW! That's an incredible rig you've got there. Looking forward to more pictures.

Oh man those ribs took so great. That's it, I'm making beef ribs!!!

Very nice. I'm doing ribs this Saturday.

Good job JB!!! I really enjoy your videos. BOY!!!

Great looking meal. That chicken looks fantastic.

Wow, those are some great looking beef ribs. I've never seen them that good before!!!

Sorry no pictures. I was too excited at the time when I was trimmimg them.

Great lookin bbq. I'm ready to get mine going for tomorrow!

Great smoker. Enjoy it!

I have yet to do ribs on my WSM. I hope mine look as good as yours do!

Make your own. Believe me, when you get your own recipe you'll never buy bottled again.

I've got to agree, they came out really nice!

I used honey on them because my family traditionaly has honey baked ham for Easter. I am really not a fan of honey baked ham. So I thought why not coat the pork loins with honey just to see how sweet the pork loins would be, also just to see how the pork loins would taste after being smoked. The...

Here's a video of my second go with my WSM. Enjoy!!!! [youtube:att9agav]http://www.youtube.com/watch?v=yZQsEYgL4GA[/youtube:att9agav]

HEY BOY!!!

Howdy All! Anybody have some pointers on smoking a whole ham? If I cooked it at 250 on my WSM, should I cook it for 1 hour to 1 1/2 hours per pound? Does anybody have a recipe for a good rub as well? Thank you in advance for your help.

I forgot, the bottom of the WSM burned my lawn just a little. Next time I'll prop it up on coulpe of stepping stones!

Thanks everyone for the kind words and the added advise. I plan to fire my WSM back up for Easter. I'm really thinking of doing a pork butt. I'm not looking too forward to being out in the yard at 3:00am. But I'll servive.

Thanks for the tip. I'll do that!

I sat with the smoker for almost the entire cook adjusting the vents. There were times that I had them almost shut. The temp still kept at 250. I need to break in my WSM more and I need more practice. I'll figure it out! :D

Thanks to the help from folks on here, I recently used my WSM for the first time. Here's a short video on my experience. I smoked a brisket. The day before the cook I applied a rub. I used garlic, onion, and chili powder, as well as salt & pepper and old bay. I did not use mustard. I used olive...

You're a good man JB!

Very nice. That's the best way to make chicken.