Search results

Meat temp stalling at 159. Added a few unlit charcoal briquettes a little bit ago. Smoker running slightly below 250. Not sure if I should add more?

Hi all. Smoking an 8.5lb butt on my 14.5” WSM. It’s in the low 30’s here in NC and struggling to get past 200 on the smoker. Butt is at 101 and has been on for an hour and a half. Any tips? I feel like I’ll need to reload but when is too soon/late? Do you add unlit coals when reloading?

I let it go to about 192 and pulled it. Should've left in there longer regardless when it meets the right temp. Came off the bone but when I went to shred/chop, it was more difficult than normal. Lesson learned. Smoking can't be done in a rush!

Anyone experience a tougher than normal pork butt? Cooked at 250, full water pan for 4 hours then wrapped until done (190). It was an 8lb butt. Had a really big bone in it besides the normal blade. Butcher said it was a butt? When I went to pull, it came off the bone but wasn't falling apart...

I'll take it Chuck. Never hurts to have more info. I usually slather on some mustard, then brown sugar, garlic, chili powder, thyme, salt, pepper, cumin...and whatever's left!! Thanks guys.

Anyone have any good dry rubs to recommend? Something you can buy online or is it better to make your own. I know, I know...no right answer.

Hey fellas. Who's got a good pork/chicken BBQ rub that's sold online?

Sorry for the delay guys. Butts came out ok actually after wrapping. The smaller one was much for tender than the big boy. I had a scare but thanks for the tips. Hopefully one butt at a time now.

Getting a little worried. Temp wouldn't go over 200. Just wrapped the butts after about 4 hours and added another chimney. Not filling water pan. She's getting up there but still iffy. Party starts at 5 :(

Thanks guys. @dale53. Cool trick for switching racks. Going to give it a try! Busts have been on since 7:30am. Temp is about 175. Coming up slow. Or at least seems slow. Lots of meat in there. Full water pan. Small smoker : (

Going to be trying the same thing this weekend. 9-11 hours while wrapping? Seems long. Does it go that much slower cooking 2 butts? Using a 14.5" and plan to run 275 degrees.

How long did it take? What temp were you running? Looks awesome!!

Hey guys. Having a party this weekend and will need to throw 2 butts on my 14.5 WSM. This will be the first time I'll be cooking on the bottom rack. Any suggestions or tips? Butts will be 10 lbs or less after trimming and I will wrap them. Cooked butts before but only one and it was on the top...

Hey guys. Is it possible to build a table or shelf into my 14.5" WSM?

Good question. I'm about to do a smoke tomorrow and the high is in the upper 20's. Interested in seeing the replies.

Thanks guys! I'll let you know how it goes and hope to take pics.

Getting ready for my first smoke tomorrow. I plan on doing a whole chicken in my new 14.5 WSM. A couple questions as I'm getting my game plan together. 1. Would you use the minion method for the coals? Or just the regular method? Lit on top of unlit of vice versa? 2. Do you need any water...

Hey all. Planning on my first smoke this weekend. I think doing a chicken would be a good place to start. Anyone have any good recipes for a whole chicken? I've been told the beer can method isn't needed on the WSM but I'm not sure. Any suggestions are appreciated.

Hey all. Just put together my new 14.5" WSM. Does anyone recommend doing a dry run to break it in? I didn't know if there was a seasoning process or if I needed to burn the factory oils off the grates. I figured I could wash the grates but did not know about the rest of the smoker. Thanks!

Hey all. Just pulled the trigger on a new 14.5" WSM. This is my first smoker ever and first attempt at doing something like this. I have a good friend who is an expert, so I've been using him for tips. The smoker is on the way and should be here this weekend. I got the smoker, chimney, some...