Recent content by Brian Cross

I use newspaper, or strip the Charcoal bag into single layers and use that.

I see using a Binder as a Smoke Shield to keep the Smoke from Absorbing into the Meat as well. I used Mustard one time. No need really.

It’s cold here in SW Indiana today like a lot of places. 24 F with Snow on the ground. Forgot my password and finally had the gumption to make a new Password, and get back on here. I have a Butt going as we speak, and it should be done by 3 PM or so. I use my WSM all year long so this is no big...

How did it turn out?

Yes I've learned by doing a few times on these smokers and as easy as they are to run I've done a few things I would not have wanted a group of people watching when it happened :wsm: Doing much better these days! Don't have to add charcoal after learning somethings on here. And some on my own.

Has this happened to anyone else. I had to take the top and center sections off my 18.5 inch one time awhile back to add charcoal on a extra long cook. I was fixing two pork butts so there was grease on top of the heat shield. Putting it back on the heat shield slipped and poured grease on top...

I hear ya. When I blend woods I always get a different taste but end up with something less pleasing than either wood alone to me. Peach or hickory based on mood. Wife likes peach better. I tried peach, apple, and hickory awhile back and it was ok. But not what I hopped for.

Top one came off in 14. Bottom 14 and a half hours. Used peach wood. The more you read the harder it seems. Keep it simple works for me.

I put 2 butts on last night at 18:45 and checked 12 hours latter this morning. They were around 187 or so. These came from the butcher. Smoker is now at 248 and it ran well over night. Im checking in 2 hours from when I checked. I usually get my butts at ye ol fashioned butcher shop in...

I set a terracotta plate inside a pizza pan on my 18.5 and foil both. Works great for me. That terracotta plate really holds the heat. Don't ask me how I know.:cool:

Peach is mild and my favorite on pork. Peach or hickory. Im weird but I don't like mixing woods. I just use one or the other.

Put the butt in rubbed and let it go 10 hours for 8 lb butt at 230 to 270 degrees or so. No need to look any sooner if temp don't spike. It usually takes 12 hrs if bought from supermarket and 14 from the butcher . I guess they have a higher fat content.

Minion method with a great wind block. Keeping wind and rain off smoker is key!

Loved it!!

I agree with Dustin about not using ATCs I like going back to the caveman in me when smoking meat. Plenty of tech toys to play with other parts of my life. Man I wish it was 1972 again with one addition. The WSM.