Recent content by Andrew John

Mine came pretty out of round, gently make minor adjustments, no big deal

Whole logs will take six months or more, but if you cut it I to chunks before drying I agree it will be much faster , a month or two.

Honestly, if you own both the 22 1/2 and the 18 1/2 use the 22 1/2 and spend the extra $4 on charcoal, if you only have the 18 1/2 jam it between those handles on the top grate until it shrinks.

Wild cherry wood is my go to smoke wood, largely on account of it being free and readily available from the stack of heating wood. I've also tried fruiting cherry wood a couple of years ago, and I challenge you to tell the difference in a side by side comparison.

I use apple juice, or apple cider if you can get it. Best bet when adding a little liquid when reheating. Maybe 1/2 a cup per pork butt, or as needed.

Hard to really get a good temp on ribs, what with the thin slap and all the bones. I don't even bother checking the temp, just cook to tenderness.

Yeah, I'm a dry rub no sauce guy myself, but I find I tend to overdo the smoke if I don't foil. I'm kinda heavy handed with the smoke wood.

Are you piling it in there pretty deep? Using briquettes in my 22.5 I fill the charcoal ring all the way, mounded, a full 18 lb bag. Then I nestle in my wood chunks, make an indent in the center, pour 1/2 to 1 chimney of lit briquettes in the center. I can get 16 to 20 hours in mid summer...

I do wrap ribs after they have taken smoke and render fat, then unwrap them near the end to finish rendering fat and dry a bit. I like to run water I run water with ribs, keeps the heat near 225 without effort. How long they take depends on the ribs and what temp you.re running. Baby backs...

225 for,low,and slow, 325 for high heat. These are just targets, I don't really sweat it if a low and slow cook is running +-'25 or so. 275 is a little hot for low and slow, but when in a hurry I might finish at that temp, after I push smoke at a lower temp for a few hours, but for pork butt...

Nope, no reason to soak the fist sized chunks.

Yeah, those analog thermometers that come in the dome are not reliable, I find they don't make it through a winter reliably. You could replace it, but you'll have to replace the replacement in a year or two. I use the old fashioned instant read thermometer in the top vent, comes inside and can...

Use peach wherever you would use apple or cherry, the three are pretty interchangable.

I am, but with the newer 22 1/2" wsm. Could be its the thinner metal radiating too much heat, cant think of anything else. Try throwing a little sand or clay pot base in there.

Are you cooking on the bottom grate, closer to that hot empty pan, or the top? I do my turkeys with an empty water pan, 325 ish, and seem to have the breast done before the dark meat. Is your turkey upside down with the breast facing the pan?