Recent content by Vincent C

I'm doing this in the morning for easter using pre-cooked, smoked half hocks. (two hams on my wsm 22). How would you suggest putting the hams on the grate? Should I put the skin on the grate or the flat face (with all of the inside meat) on the grate? Also, should I rotate (particularly...

Can't wait to hear more. I've been wanting to do some cold smoking on the WSM for a while now!

Hey Dave, mind sending me/posting a full recipe including the baste/bath? I've modified the recipe quite a bit myself but I'm interested in seeing what the original looks like.

Well, I'll take this for a sign. I've been mulling hardcore over what rib recipe to use for a comp this weekend. I'm definitly going to go with the Rendezvous recipe for the MBN portion, now just to finalize my KCBS ribs!

I'm getting concerned with mine because I am seeing smoke leaking around the lid and not just coming out of the damper.

I'm planning on giving mine another attempt this weekend before I call weber. (Celebrating Weber Smoke Day VI) However, while mine stays hot for about 6 hours with the vents closed, I don't think it would make it for 36 hours! You may want to give weber a call now.

This might be late, but if you still haven't decided: go with the rolling cart. I've had it for 5 years, plenty stable and easy to transport

I like to try and cut my own, last year we cut down a cherry tree and it imparted awesome flavor. For the inbetween times I use amazon. Though that Candadian website looked cheaper for better wood, I may order from there next.

Anyone? Might do a test run tonight, otherwise going to do one in the future weeks.

I'm doing a couple of comps over the summer and had been planning on doing my brisket and Boston butts low and slow together on my one wsm 22.5". I’m planning on using cherry wood as I've found it complements both brisket and butt nicely. I was planning on doing my chicken and ribs on my two...

Thanks Guys. This butt was my second smoking on the new 22. It came out pretty awesome (what went from a planned dinner of 6 grew to 10 with an 11th arriving by bicycle) And the temp held a perfect 225 from 1am to 7:30 am. It was a little tough bringing the temp down during the day though...

This is my first post on here in almost five years (when I bought my Q) (my old account doesn't even work anymore). But I've been lurking all that time. I finally got a WSM (22) and I am finding it is far from airtight. Smoke comes out from around the door and the lid. Now I read before...