Recent content by Jeffery

Welcome Mark, the 18.5 is a great cooker your neighbors will be hiding behind the trees and bushes sniffing out the aroma of the meats your cooking when you get smoking. I did'nt break my 18.5 in when i got a few years ago and have never used water either, never a problem controlling temps, this...

Why cook flats when packers are cheaper?

Recently I've been buying Tri Tip for the first time in my area, $5.75 or so per lb nice trimmed cryovac roasts, what are members here paying per lb were it is available to you? thanks

I have the 18.5, I have stuffed a 16lb brisket before trimming in the wsm, as far as ribs go you can roll them and get three racks on the top grate, plus you do have the second grate you can use. What I like is I can transport my cooker for partys in my Honda truck and still have plenty of room...

Brisket chili is good, once you make it you might not use burger again, since the brisket is already cooked toss it into the chili about an hour or so before serving that way it stays chunked and won't fall apart as if you were to simmer for hours before serving.

I agree Dustin, I had 2 bad 3ft probes and was sent 6ft probes and have had no problems since.

I like to add cubed up point of the brisket about an hour or so before serving that way it stays nice and chunky! brisket chili is the best!

Susie Q's Santa Maria style seasoning

Nice post! I've been playing with bp, not pink but white on my last 2 cooks of stl cut ribs, I have only wrapped at the end, I'm thinking it's a happy medium between foil and nakid if seasoned to your liking.

Nothing yet, don't go by time and temp as a rule, probe the thickest part of the flat from the side with skewer or ice pick whatever, if it slides in with no resistance then pull it and rest, good cooking!

I have a rib rack and a 1 1/4 split fire brick, maybe foil the firebrick? cutting it up is not an option. )

I need to stuff a 18.5 brisket in my 18.5 WSM, generally I've used a 22.5 kettle for larger cuts and done the HH method with good success, my buddy bought the brisket It's a very nice packer, I'd like to cook it in the WSM between HH and LnS whats is largest brisket some of you members have...

I buy from Fruita wood in colorado, the No Cal red oak is great with beef, all my purchases have been A1

I was forced to clean mine after a bit of rain water got into the bottom and created a mold situation, 2 1/2 yr old 18.5, I used a plastic knife to scrape the flakes off the center section, and sprayed the inside of the lid with easy off oven cleaner and put it in a black leaf bag under the hot...

I had Sam's membership thinking better cuts of meat and so forth, a lot of times I bought better looking select packers at wallys than choice at sam's