Recent content by Vitto

I tried to smoke a brisket this past weekend and it was not my best effort. Started by buying a 6lb brisket that the butcher had cut in half so I took the half with flat and the point. On Sunday morning, woke up early and put on some rub and injected apple juice with some rub mixed in. Put in...

Thank you.

How did you do it? I can't figure it out.

I do like Dwayne M and open all of the vents after I have removed all of the meat that is being smoked. This way everything burns to ash and the next day cleanup is very easy.

Here is an update. Following Harry's article, I was able to get the temp to stabilize at 237 and that was without water in the bowl just foiled. Only problem I ran into was that for some reason my coals went out. My alarm went off when the grate temp went down to 200 so I had to add 5 lit...

On my last smoke I used Harry Soo's doughnut method and lit 10 briquettes in my chimney. This weekend, I am going to follow the article written by Harry that Erik posted. Thanks for the replies.

Thank you for the link to the article which I find to be very informative. It was my understanding that the top vent should always be open 100% and the lower vents are used to control the temp. Harry's article suggests a different approach which I will try this weekend. As far as the water...

New WSM 18.5 owner with 6 smokes under my belt and I need some more advice. I plan on doing a lot of smoking this upcoming weekend and I want to smoke some pork butts at 225. So far, I have not been able to get the temp that low. Using my Maverick 732 to measure at the grate, the last smoke I...

Thanks for the advice Len as I am going to start keeping a log for every cook. One thing I struggle with is that I want to do a cook at 225 but not sure how to get the smoker that low. On the last cook, I only started with 10 lit briquettes and still the smoker temp was around 265. Once the...

An update to the weekend. Smoke some brisket on Saturday which didn't come out very good. Using my new maverick 733 (thanks to my kids for the early Father's Day gift) the grate temp was around 290 the whole time. Never peaked once (thanks to maverick which is awesome) except to foil at 170...

Did my second pork butt and wow, it blew away the first one. To start, i tested my dome thermo and it was only 2 degrees off on the boiling water test. On my second smoke, I tried to keep everything the same and only change one variable, and that variable was smoker temp (according to the dome...

Thanks for posting the pictures Mick. I am new to smoking and words help a ton but your pictures are priceless in my eyes.

After reading and reading, i finally made a decision and bought a 18.5 WSM. Seasoned it by running it wide open the first night with as much charcoal as i could put, then the next day smoked a couple of pounds of bacon until they were bone dry. Both times had the water pan empty but completed...