Search results

Yeah...gonna cut out the bottom tomorrow I think and then try it out.

Here is a pic of the bottom of my pot and how many holes I have drilled in it. I would think this should be more than enough It looks nice....:rolleyes:

I CAN NOT for the life of me get the temps above 180.... I have the Smokey Joe Silver, a IMUSA 32qt pot, drilled a tons of holes in the bottom....Put a good load of charcoal in there with about 20 fully lit briquets on top for a minion style. I have both vents wide open top and bottom. I took...

Hey guys, not sure if this is the correct location, but had a quick question. I have a 22" and 18" WSM that I need to haul in the back of my RAM pickup. I couldn't find much in the way of the best way to transport them. Right now I am leaning towards putting them in the bed closest to the cab...

The Brisket was only wrapped in foil for resting. During the last 2 hours I did spritz with water every 30 minutes to keep the bark from drying out/hardening.

So, it's been awhile. But I just knocked out a Brisket and Butt today. I have to say this Brisket just turned out amazing. I read thread after thread after thread how people battle with this piece of meat and I think today I just reflected on those threads and thought I would share this advice...

Yeah Tommy, that's exactly what I was thinking too. I admit, the guy is a BBQ genius and his Q speaks for itself. I admire his tenacity and his commitment to excellence. I have completely read the book and found it enjoyable. But I also noticed his "bias" towards his pits and offsets in...

Yep you are spot on John, I built that little smoke shack for the exceptionally crappy days (Wind, Rain, etc) and then insulated it.....that thing is awesome and my 18" can maintain temps all day long regardless of the weather outside, but cold weather never seems to bother me on these pits, but...

So, just had my folks down here in VA visiting and my parents are obsessed with my Q....So, I obliged them with a different cook just about every single day they were here. We did everything from Burgers, Ribs, Brisket, Armadillo Eggs...you name it, lol. My little minion had a lot of fun helping...

I have always been blessed not living out on the west coast with all of those yuppies....sheesh....

It's really your preference. I love my clay foiled saucer, i have found that it really helps with long stable temps. The more variables I can remove from temp swings the better. With water you are going to burn through more fuel keeping that water warm, especially if you add more water mid cook...

Noticing that you are in Washington...and the cammies in the background...Navy? Boomer guy by any chance in Bangor? Grub looks good too, I'm curious too, did you pull that or slice it?

I have been using old charcoal for some time now. I also have two charcoal grates and my charcoal ring is attached to the top grate so I can just pick it up, shake it real good, scoop out the ash and then put it back. I then just put whatever new I need on top to fill my ring leaving a crater in...

Yep. Learn the basics...Minion Method, vent control, don't oversmoke. For a first attempt can't go wrong with a pork butt for a first cook. Pretty forgiving cook and just plain tasty. Welcome aboard!

Nah, you are doing good at 230 degrees. 45 degrees ain't cold. WSM can cook in any outside temp. Wind is your biggest enemy from keeping temps to rise. But it sounds like you are doing fine

No, I don't get up to N. VA much. Work pretty much keeps me planted down here Suffolk/Norfolk area. But doesn't mean I can't make a roadtrip every now and again =-] @Teddy J. Yeah, those grates look nice...that's even after a year of cooking on them...I'm pretty anal about cleaning them with...

Ditto, I never wrap either. I have found that I just love my precious bark too much to let the butt sit and braise in its' own juices (not saying this is bad) and everything seems to just "soften" up. Just not my cup of tea.

So, I just got done introducing myself in the introduction section and said I would follow up with some pics of some recent cooks I have done...Enjoy the pics =-P My Pride and Joy! My 22" little brother...and yes...I have "WSM BBQ" and "BBQ WSM" license plates respectively on both of my...

Just wanted to stop by and introduce myself. My name is Dale Matlock, I'm currently a Chief in the Navy's finest submarine force, and am currently stationed in VA., been married for 15yrs, and have 2 kids. I've been a long time lurker of this website and I have been bbq'ing now for about the...