Recent content by Armen G.

Carl Robb, I've only been a WSM user for about 18 months (so take my opinion lightly relative to some of the veterans here) and I've smoked everything from ribs to brisket to turkeys but if I were to do it again, I'd buy the cheaper model (the one I currently have) and spend the remaining money...

Great work! Pics looks gorgeous!!! I'm with jrushe... all negative points on the 22" have been retracted

Thanks Larry!! As far as the sauce goes, did you use equal parts of BBQ and ketchup with the worcestershire added to taste?

Oops... looks like you answered my questions while I was in the middle of posting. Thanks for the info!!

This looks fantastic!!!! Just for some specs... what is the internal target temperature you're shooting for on this and approximately how long was the cooking time? Also, like John asked, what is the optimal cooking temp... 250 sounds like it would make a perfectly moist meatloaf. As far as...

My apologies to bring this subject up as it has been discussed in various places before. Nevertheless, I'm still confused/torn about the best way to proceed with the smoke wood while smoking meats. Is the "optimal" approach to pre-burn the wood and then add it to the coals (either Minion or...

First of all, I'd like to get it on record that I'm extremely excited about the 22" WSM. What a fantastic upgrade to the 18" version. I will one day purchase the 22". HOWEVER, I'm a little confused and disappointed about the MSRP $499 price point. The price of this WSM is now in the league of...

Thanks for all the great info!! I'd like to replace the water pan entirely so I'll pick up the 16". If temperature does spike for one reason or another, is there a way to get it back down with the use of the saucer (e.g. ice cubes in the clay saucer, etc)? For easier cleanup purposes, do any...

This is the first time I've read of using a clay saucer instead of a water pan... very exciting!! Can anyone provide a link to a place to either purchase or look at a picture like the one most people use? I'd love to give it a try in my next smoke!!

I usually get my pork shoulder at Smart and Final although I recently noticed my local Costco carrying them as well. With regards to repleneshing wood chips, I've never added wood after the smoke starts and gotten very good results. I've also read that the influence of the wood smoke on the...

Hello all, I'm looking for a dry brisket rub that can be used for both smoking brisket in the WSM and for slow cooking it in an oven. Basically, I'd like to have a versatile rub that I can make a large batch of that will work well if cooked with the great flavor added by the smoking process AND...

Thanks for the recommendations Jim! I notice that these smokers are not in the traditional design of the rounded, chamber smokers I see by Horizon. Is there a functional difference between the two types of smokers (the more modern style vs the old-school style made by Horizon)? Also, do the...

Hello all, I've been considering buying a larger smoker to supplement my WSM since I often find myself cooking large amounts of meat... and I'd love to try out a larger chamber smoker and see how the cooking style differs. I was wondering if anyone here owns a larger smoker and if there are...

WOW!!! Thank you for all of the great information!! I'm a bit of a purest myself when it comes to crafting anything (even things that are non-culinary), so the idea of toasting my own chilis and grinidng my own spices from high quality ingredients is right up my alley. As far as proportions...

After browsing a ton of dry rub recipes, I'm perplexed at the endless combinations of spices that go into creating them. I'm sure some of these are traditional rubs rehashed by some people on web sites and in books, and there are times when the recipe seems like it's on the fringe of what would...