Recent content by John Moncrief

Did salting under the skin method (poorly), used a whole bag of charcoal in my 21", employed my fan device, added chunks of smoking wood, still could not get the temperature above 310. But somehow it was done early and was actually perfect. Go figure.

The Flame Boss directions tell you to close the bottom vents (except for where the fan fits in) and open the top vent a crack. The idea is the the fan will do the job, I assume. My replacement Weber lid thermometer seems to be broken. I was using the Flame Boss temperature reading. It uses a...

The forecast was for 45 degree weather so I brought my 21" WSM inside to warm up the day before. I filled two chimneys, lit them, got them gray, and poured them on unlit coals to pretty much make a full ring of coals.. Waited about 45 minutes and then put on my butterflied 11 pound turkey...

Hmm... don't think my wife will let me get another one.

It was not cold...upper 70's maybe. Not windy. It maintained fine, just needed a refill too soon. I have my arm in sling so I did bother with pit probe or the fan device I had bought. Used the lid thermometer which I replaced last year. I was wondering about the lower grate. Worth a try...

I had water in the pan. It maintains OK just needs more charcoal after a few hours.

I have had this smoker for about six years. When I bought it I thought bigger is better. On reflection, I wish I had bought an 18". Why? Because I think it uses too much charcoal and the temperature is harder to control, particularly in cold weather. Not to say I have not had many successes...

9/1/18. Decided to smoke an 11 lb brisket overnight. Filled ring. Put 20 burning coals on top with a few pieces of apple wood. Put meat on at 10pm. Only top vent open a little. Flame Boss set for 225. Lid propped up a little by probe wires. Checked at 5am. Pit temp 195, meat 135...

Thanksgiving 2107 - Used the Flame Boss in 42 degree weather. This time I had complete success maintaining 325 with the Flame Boss. This time I filled the charcoal ring of my22inch WSM to the top and waited for all the coals to turn gray.

I had the lid vent mostly closed and the other two bottom vents completely closed. The temperature wires propped up the lid a little bit. So for future chickens... should I just open the top vent all the way or do that and open one of the bottom vents? Or just experiment? Before using the...

I tried the Cornell chicken recipe (no water in the pan) on my 22" with the Flame Boss temperature regulator. I used a little less than two full Weber chimneys for fuel. The recipe called for a temperature between 325 and 350. I set the Flame Boss for 325. The Flame Boss fan was going 100%...

Last year I smoked Gai Yang chicken (spicy, garlicy butterflied chicken, Thai recipe). It was OK but not crispy. I had intended to take apart the smoker and finish up over the charcoal but was too frazzled to do so. This year I planned to do the same (four chickens) but this time intended to...

I just acquired a Flame Boss 100 for my 22" Smoker. I look forward to cooking a large piece of meat like a 10 lb brisket or pork shoulder without worrying about regulating the temperature or adding brickets. I need guidance on fuel. Should I fill up the ring to the top? If it goes 12 hours...

Here's what happened. People coming at 1. At 6:30am took 18 lb turkey out of refrigerator and did final preparation. 8:30am put turkey (in foil roasting pan) on Weber Genesis Silver gas grill showing temp of 500. Temp immediately went down to 200. ***? Peeked in after 15 minutes. Wood...

I do have a gasser and wood chips. Great idea. I will definitely be using the smoker with the water pan empty. Will probably be an effort to keep the temp at 350. Wondering if the skewer between the lid the center will be as effective as propping the front door open?