Recent content by Al_G

Well I feel dumb. When I said I checked all the vents, it was all the vents except the one the fan connector is in. Some how I must have moved it, the vent was almost totally closed with only the bolt to the inner deflector keeping it partially open. Very soon I'll smoke something and I...

I'll give that a try, it's just odd that in the past I haven't had to do that. Especially in the summer when it's 90+ and less than 20% humidity quite a bit of the time.

By full open or choked down are you referring to the fan, bottom vents or top vent? For the fan I used to always run it at half open, with the problems I've had I've tried several positions from a sliver open to fully open. The other two bottom vents are fully closed. The top vent has been...

The last two attempted cooks, I've had trouble to get my WSM22.5 up to 225. I use a fairly old DX2 with the old style fan and was looking for troubleshooting tips. After the last attemp, I opened all the vents and the temperature went up very fast to over 300 while I just let the charcoal burn...

I wrote that wrong, it is the ring.

To keep a long story short, my extremely malicious ex-wife chose to be very petty about everything. One of the things she did was throw away a few parts to my 22.5" WSM. I'm missing the charcoal chamber and since I have to buy a new one, I'm wondering if there are any good improved ones other...

Bit too salty I smoked a 3.3lb pork belly that had been curing since the previous Friday evening, with turning the belly every night in the fridge. I used about 3 1/2 tablespoons of Morton Tender Quick and rinsed it what I thought was good and let air dry in the fridge for about 4 hours...

That looks very tasty, I'll have to suggest it to them. Tweaking the rub is a good excuse to smoke some pork too!

So my sister and BIL want to do a Hawaiian themed birthday party for my nephews 2nd birthday in mid May and asked me to smoke 2 or 3 Boston Butts. Now I can't get them to tell me what they mean by Hawaiian themed so I was trying to find a couple of recipes to smoke 2 maybe 3 Boston butts. From...

Using more fuel to maintain temp is the biggie. I use an ATC and have noticed it runs more as the temps have gotten cooler outside. I haven't tried anything near -22 but I suspect the ATC would be running near constantly to keep the charcoal hot.

Nope, I've done ribs twice on my 22.5" WSM and three racks just barely fit laying flat. I've had to shift the ribs and bend them slightly on the two outside ones to get them a fraction of an inch away from the side and not set the lid on them.

Easier clean up. From just the two smokes I've done there is quite a bit of droppings and other gunk that falls down to the pan. First time I didn't foil and had to scrub the pan to clean. Yesterday I foiled the pan and just tossed the foil once it was cool.

For the holiday I had some friends over and did three slabs of St. Louis style ribs. I ended up doing the ribs three different ways, 2 racks were coated in Bone Sucking Sauce rub, and the third in the Hot Bone Sucking Sauce rub. Cooked the ribs for 2 1/2 hours and then foiled them for 1 1/2. At...

No grommet, but I'll order one and borrow my buddies step drill soon. Meatloaf turned out very tasty and I was impressed that I got the smoke ring pretty much identical to the pictures on here. I did have a bit of temperature trouble, but I figure it was more because the meatloaf needs high...

Got the replacement yesterday. I really do like Amazon Prime, UPS dropped off a new undamaged one and took the tortured smoker. Got it all put together last night with the exception of putting the door gasket I got for it. Right now I have a meatloaf in the fridge and once done with work I'll...