Recent content by Bill P

Duc, I’m looking at the Fireboard 2 and their fan. Can you let me know what else I need from them? They mentioned a nozzle kit. Also it doesn’t say but do you have to drill any holes? I have a WSM 22. Thank you. Bill

Rick, Thanks for the tips. I'm just getting everything ready. I'm doing 3 racks of baby backs on top and fresh brats, polish sausages and Louisiana hot sausage on the bottom. Will put the sausages in to smoke at the last 1.5 hours Then I have a beer can chicken going on a weber grill. I've...

Thanks Brian! I'm going to try that today.

I've used the BRITU recipe a few times and had great success. This time I wanted to try using the a 3-2-1 method. Has anyone used this method for loin backs? If so, how long did you smoke it during the first part, the foil part and the last part? What temp? Minion or standard? Thanks! Bill

Thanks Mike. I had the initial probe inserted from the rear going towards the front parallel to the back bone. I just now took it out and placed it on the opposite breast going from front to back. It now shows 161. I foiled it in the WSM so hopefully I don't burn the outside. What temp...

I have the bird in my 22 WSM since 1:10. It's been cooking for now 3 hours and 20 minutes. I use the Weber style remote therm and the reading in the breast is 175. The outside looks really nice and dark. I was about to take it out but noticed a lot of liquid in the cavity. When I poured it...