Recent content by Adam Edmondson

I have done wings on both my WSM and OTS. Both ways come out really good. OTS is faster... Only about an hour and you have smoked wings. On the WSM I go for two hours and then drop them down on the coals to crisp them up. Its all in what you are feeling and time constraints.

I have used mine on my deck numerous times with no issues. Enjoy!!

Walmart has two 16lbs bags of Kingsford blue for $7.50 right now if you want to stock up.

Thanks for the replies and the article. I guess I am confused what is the difference between planking with cedar and using the cedar as smoke. The wood is burned and smokes the same way.

I have read a few post about using cedar wood for smoking and still haven't gotten a good sense whether to use it or not. I have some cedar that was knocked down on a farm from a storm and we cut it up and brought some home. The tree had been dead for years. I was going to do a salmon fillet...

I have done two London broils on the smoker and both came out really good. I watched the temps of them and got them to about medium doneness. I would however sear them before smoking to lock in the juices.

I clean the grates and the ash out and that is it. Let that bad boy season!!

Nice pics... why the aluminum pans under the pork? Easy clean up?

I have used both and like them about the same. I have used the big green egg lump, cowboy lump and kingsford blue. I get a longer burn on kingford but the lump runs hotter. I say get a bag of both and experiment and see which one you like.

Tried this marinade a few weeks ago and it was great!! Going to smoke some salmon this evening using the same marinade. I can't wait!!