Recent content by JShoemaker

I've cooked them in as little as 7-8 hours.(never added charcoal) But I'll wrap em in foil after a few hours, which cooks them quicker then. I've done overnight cooks on the larger WSM, in upwards of ~16 hours.

No, you cannot fit (2) butts on the top rack of the 14.5" WSM. You CAN fit one on the top rack, and one on the lower rack though! I have also have a 22"WSM, but wanted a smaller one for CAMPING too, so I got the 14.5"WSM to bring camping. It travels well, and still cooks (2) butts which...

Yes'r, it was on the 22" WSM.

This could be very likely. The flat was cooked perfectly in my opinion. The point might have been simply undercooked, but I just thought it was overcooked. Hmm.... Looks like I need to try and practice on another one... thanks for the feedback everyone.

I shoot to get my temp at 250F, but it likely ran a touch higher the whole time. I'm pretty sure I went fat up, then flipped after ~12 hours. Water in pan yes. I trimmed the fat off the whole thing, but perhaps I trimmed too much? The thinner end of the point was definetaly hard/dry like...

Hello All, I cooked a full packer brisket earlier this Summer. I forget the details of cook time/temp, but I think it was ~17hours. Note I never wrapped in foil at anytime during the cooking. The FLAT was cooked to perfection, and the POINT was insanely dry/overcooked. I used a temp probe...

Congrats! Walmart is the best for Weber Clearance stuff, but you have to have a keen eye... I typically walk thru the grill area whenever I go, just to see what they have left. I picked up a 14.5"WSM for $150. Normally $200. Nothing like your $65 steal though!! I picked up a gas Spirit 310...

One of the main reasons I bought my 14.5" WSM was it travels easy. I like taking to the campgrounds with me on weekends. In the photo below I did (2) ~8# pork butts, no problem. One load of charcoal. It fed 6 adults and 4 kids, with a few pounds of leftovers! I find the temp control is...

I have a 14.5" and 22". I also don't like doing ribs in the 14.5" either. At least a high volume of them. I've only done 4 racks 1x, and they turned out pretty bad. I'll use the 22" for anymore higher volume rib rack cookes.

I also got my 14.5" WSM at Walmart, on clearance too! But I still paid $150 for it. (vs. full price $200) (Side note: I love (my former employer) Walmart. I just bought a Spirit 310 gasser for $150 off, on clearance too! It's worth walking thru that area when you go) I also bought mine to...

So, everything went well on my 1st campout with the new 14.5" WSM! Got everything ready the night before, and planned on waking early to get it going. I did (2) 6# boneless butts. On the smoker at 630am. Shortly after Noon, they were 170F internal, and I wrapped both. About 2hrs later...

Unfortunately, my 14.5" has been running COOL so far, on my first 2-3 cooks!? (and my 22" runs hot) Very odd. So I can't simply cook it hotter, to finish faster either. While I'm not a fan of waking up EARLY EARLY while camping...I might have to get everything ready Friday night, then fire it...

Hello... One of the reasons I wanted to buy my 14.5" WSM this year, was to bring along to the campsites with our family on occasion. I volunteered to bring it this weekend, to feed (3) families Saturday for dinner. I'm planning on doing pork butt for pulled pork. I'm realizing my time...

I used mine for the 1st time last night. No tricks or secrets. I preheated the stone for ~20 minutes on a ~450F grill. Put some flour on it, then carefully slid the pizza on, and shut the lid. Kept checking it every few minutes. I'm guessing it cooked 10 minutes or so. (no photos) Crust...

I have a 22" and a 14.5". I use the 22" when I cook for gatherings at my house with more than a few other people. I use the 14.5" when it's just for my family of 3. Get the 22".