Recent content by BJSteere

You can purchase them for weber it is not worth the price just so you are aware. I lost my 14.4 one and they wanted to charge me upwards of 60 bucks not to include shipping. With that being said I just went out and purchased some expanded metal and did it that way, it cost me less than 10 bucks...

BKramer, to answer your question I would say yes and no. First off you couldnt just stick the meat in the smoker without sort of liquid because it would just burn and dry out the meat. Most individuals who cook pulled pork or warm up pulled pork in the crock pot use chicken broth, with that...

Cook it then vacuum seal the rest, thats what I always do when I smoke a 14lb butt for my wife and I.

RJ:, I already own one, so because of that this new one wont be put to use by myself. I most likely will keep it until I see a veteran in the WWP organization I belong to need one and give it away to them. Robert: I agree, I love my 14.5 I received for fathers day, in fact I just smoked a butt...

Oh I snagged a steal today for my area, went into the local walmart where I live and was looking at a clearance section. I get down to the end and they had a couple weber grills like the Q1400 for 100 bucks. Walked on over to that guy and was looking around and found a 14.5 WSM for 145 however...

Its a ***** to get on there, watch out too cause itll tear up your therm probes. When u take it out it grabs to tightly around the probes and pops off the top. Wouldnt recommend using it for its purpose, I have had to replace three probes because of the darn thing.

1) Any smoker can reach 500+ degrees, ultimately it all depends how much lit coal is in the container. In your case somehow most of all your coal was lit therefore, causing a huge spike in temperature. 2) The reason it dropped after you added the water is because you added another heat...

Ron as Tony R states you put the spares on first. I do this all the time when cooking ribs and chicken. Put rips on first, then add the chicken. In your case put spares on first then add the backs.

Danny make sure you compensate the coals for that extra meat. For every lb more hot coals are needed to keep temperature up.

looks great! Still jealous about your paint job! hehe

Im one of those people that dont really enjoy the skin, so because of this I use boneless thighs, legs, and wings. When I cook them I do it just like a whole chicken, brine them and stick them on at 225 for 2-3 hours. This lets them keep the moisture without risking drying out the meat.

I am not sure if a guru or stoker could do this, I know the IQ110 could, its lowest amount if I remember is 175 however realizing the grate is usually 10-25 degrees off from the temp probe you could get it down to 160ish.

Is there a reason why you wish to be such a pompous jackass? People come here for help just as you did when you first started, there is no reason to make such rude and ignorant comments such as these. Maybe you should take your rude and inconsiderate *** to another forum!

1. How to prepare charcoal ? When it is ready for long work? (charcoal should be lit with a chimney, they can be found at your local store for around 10-20 bucks. As for when it is ready, if you look at the charcoal in your chimney you should see no black but instead white ash charcoal.) 2...

Yes but as you noticed from your link thats 10 half slabs or 5 full slabs per rack. Because there is two racks that easily fits 10 FULL racks, plus maybe if your lucky to fit a bit more on there which is why I said 10-15 racks depending upon your setup.