Recent content by Benny V

I always do B. I seem to get a longer, more even cook that way. Started out doing C, but it turned out to be more work, and by the time the fire started to get to the outer edge of the ring it would die out.

Crock pot would be fine I'm sure.

I've used my smoker under canopies multiple times, never seen any damage done.

I imagine pepper stout beef reheats pretty well, every time I make it there's a ton of juice in there. I'd pull it when its done cooking and just reheat it in the oven. http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html For sides, I made these BBQ beans for the first time last weekend...

So the butts are 4-5 pounds now? I'd probably check them at 6 but it might take another hour or two. Wrapping them half way at all?

Always wondered the same thing myself, my friend always wanted to smoke Salmon on my WSM but I read that it will ruin the flavor for other stuff so I won't let him do it.

This is a good idea and I agree making it ahead of time is probably the smarter option as far as flavors go. Thanks for the suggestions.

This Friday is our "pot luck" at work where everyone brings a dish before Christmas to snack on all day. I decided I'd make up some chili and add pulled pork as one of the meats in it. I'm just wondering when I should add the pork. I already smoked the pork butt this past weekend, pulled it and...

What did you do when it hit 250 on the way back down? Should have opened the top vent all the way and cracked the bottom vents open, maybe 10-20% open. Those are the normal vent positions I end up with to hold it around 225-250. Edit: also if you're going to keep the WSM hot for a while, throw...

I'd shut the bottom vents completely, let it get back to under 250 and crack them open again.

Doesn't sound that far off. Bottom vents are wide open?

Top wide open, my bottom vents usually end up getting shut down about 75-90% depending on the outside temp. Like was already stated, your WSM is probably going to run hot the first time, I know mine did. Don't worry too much about it, after a couple of cooks she gets nice and greased up and the...

I've had a couple different smoked beers, unfortunately the best way I can describe them is absolutely disgusting. Maybe some people are into it, but to me it tasted like I was drinking rancid meat juice.

I got my 18.5" WSM about a month and a half ago. Have used it almost every single weekend since then, always with water. The one time I tried to cook without water, the temp kept going straight to 300 and I just filled the thing up with water to get it back under control. I assume my mistake was...