Recent content by A Dunn


 
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    How much wood to use for smoking

    How much were you using the first 2 times? Chunks or chips? I buy those small bags of chunks or chips and they last me for quite a few smokes. Also, make sure your exhaust on the WSM is wide open.
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    Access Door Knob LOOOOOOSE

    I had the same problem. I put a little JB Weld on it and that fixed the problem. Non toxic, and good to over 500 degrees.
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    Fired up the "Chicken Machine"

    Outstanding cook!
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    First smoke questions

    I'm a big fan of brining my birds. I've had some that have gotten away from me and the brine saved my arse. Even so, makes em moist with the right brine and they disappear from the table pretty fast.
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    Grill v. Smoker thermometer

    Mines off by about 25 degrees. I prefer taking my temps down by the grate anyway, so no biggie to me.
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    Pulled Pork Sandwiches - your go-to homemade sauce

    This is a sauce I use, I put it on everything. A little tang, a hint of vinegar and a little heat.... •1 (8 oz) can tomato sauce •1 cup ketchup •1/2 cup brown sugar •2 1/2 tbsp white vinegar •2 tbsp Worcestershire sauce •1/4 cup lemon juice (2 lemons) •1 tsp garlic powder •1 tsp course black...
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    First smoke questions

    I let em get white in the chimney before I dump em. Thats just how I do it. it leaves less unburned briquets. nice thing about a WSM is they're extremely efficient on fuel --- once you get it up to temp, it should stay there for a few hours without much fuss. If I do that, i've had a...
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    First (and Second) Cook

    Heat control. If you don't master that, you'll always struggle. My first few smokes I sat by my smoker the whole time and watched my temp guage. What happened when I opened my lid, what happened when I added fuel, what happened when I added wood, changed my vents, etc....and my...
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    First smoke questions

    I've had the same problem before with my WSM. Airflow underneath your fire is key to heat. Too many unburned briquets under your fire was the problem I'd guess. Try it with one full chimney, till the briquets are white all the way to the top. Take your temps, and if you need another half...
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    Smokin' in Utah

    No problem. Been married for 21 years, been telling my wife that for 22. Beautiful down in Mt Pleasant...
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    Smokin' in Utah

    The forum told me to introduce myself, so I better introduce myself. I'm Alan from Northern Utah. Love smoking and dutch oven cooking, and seem to be addicted to both. Got an 18.5 WSM, a New Braunfels offset smoker, a weberQ gasser that I try to fire up at least one or more every...
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