Recent content by Danny Pagel

I am looking for recipes for smoked ham on the wsm. I would like to know what kind of wood to use and ideas on preparing and cooktime. Thanks very much. Dan

Does anyone know who won GC at last weekends Burnt Offerings Competition in Riverside Calif?

Nice set up David...Looks Great!!!

Thanks JGault for this link. I was just surfing around TVWBB and saw this thread. I am looking for WSM accessories and hit on your post. cajunbandit has exactly what I am looking for. Danny :-)

WOW, LOOKS GREAT!!! I am definately going to try that recipe. Thanks for posting.

I finally decided...I purchased a Maverick ET73 for $35.95 I have used it twice and really like it!!! I especially like the remote receiver. Thank you guys for your input.

My brother (who is an excellent award winning bbq competitor) told me he has been using lump charcoal due in part to alot less ash to clean up. I recently purchased a HUGE bag (I could not find anything smaller) of Royal Oak lump charcoal (can I say Royal Oak on this page?) I set up my 18" WSM...

WOW, keeping it at 140 degrees throughout your cook is very impressive. What meat did you cook? I have recently been pretty successful using the same set up as you. I cooking at 225 degrees with water in the pan cooking ribs on my 18" WSM.

I always use water in my pan because it helps to keep my temp down. I have been experimenting with my vents without using water but still have an easier time when I use water. I agree with Robert McGee when it comes to taste, let YOUR taste decide. I personally like to use 4 or 5 large chunks...

Thanks you guys for your advise on using my vents. I really have to start using experimenting with them more. :-\

Hi Chris, Thanks for your recommendation. Yes I am looking specifically for a pit probe. I checked out the ChefAlarm via your link and I like what I saw. It got lots of great reviews. I did notice the pit probe is sold separately for around $20.00 incl. shipping. It is also within my budget...

I was checking out youtube today and watched a video of a guy preparing his WSM for a pork butt cook. The video showed a successful cook but I noticed He said he was using the minion method, As I watched him do this he had the unlit coals set up in a flat pile then he dumped his 20 or so HOT...

Thank you Rolf, after reading your comment I have decided to go ahead and get one. I appreciate your help.

Can anyone recommend a grill thermometer that costs under $100.00? I like the maverick ET73. But I'd like to hear from some of you who use this model. Would you recommend it? Any issues with this particular model? I would appreciate any help. Thx Danny

Are you sure your charcoal isnt damp? I had a bag of kingsford that got damp sitting in my storage for a month during winter and I had a very difficult time getting it lit. I finally gave up on that particular bag and purchased a fresh bag ive had no problems since.