Recent content by Chris McDowell

I’ve had my 14.5 for about 7 years now and I am still extremely satisfied!

Cool idea!

Rick, nevermind! I just saw your other post that you have the 18. nice.

Which size do you have Rick? I have the 14.5 and have always been impressed with how stable it is. I just smoked for six hours this past Saturday without ever having to refuel!

It actually came out pretty good! Had plenty leftover even with it being only a 6 pounder. Oh, and after 5 hours sitting in the cooler, it was still at over 140 degrees internal. Amazing.

Thanks! I will definitely be sitting down to read that article soon.

I totally did not even notice the net until I went to open the package! Now, I know what to look for, thanks!! Good to hear that I can just leave it wrapped in a cooler for so long. Thanks for the info!

The grill temp the whole time has been 260 to 270 range. Haven‘t had to refuel yet. At first it was wanting to ride around 280, so I just kept closing the vents until it finally got down to below 275. The last few times I checked it had been 260‘s. Oh and I ended up going with a mix of pecan...

This is after only 5 hours. Having some issues. When I unwrapped the butt, it was in a net. I cut the net off and the pork is basically split down the middle and splays open. Is that where the bone would have been? If you look at the picture above and imagine spinning the right side of the butt...

I love the snake method on my kettle for whole chicken. I find I don't have to use as much charcoal as if I smoke it on the WSM. Sometimes the full snake will burn up, but there's been other times where it's only 3/4 burned through, but the chicken is done. Maybe the weather affects that? No...

I use the snake method in my kettle grill and smoke it that way. I mix kosher salt and pepper as a rub. I will usually spin the chicken around 180 degrees about halfway through. I am still learning and haven't tried another method, but we have enjoyed it that way. We usually use it to make...

I've had my 14.5 WSM for a few years now, but I have not tried any long(ish) smokes yet. Mainly ribs and whole chickens are the longest I have done. Well, this weekend I am finally trying a pork butt! Now, I did find a smaller one - it's only 6 pounds, so it won't be too incredibly long I hope...

Good idea to go get some cheap stuff to do this with!

I just got one a few weeks ago and did an empty burn on it (although, I thought this was what seasoning was). Is seasoning different from just running it empty as hot as you can? Anyway, mine stayed over 320 for 4 hours. I was really blown away how hot it stayed for so long. It even started...

I got mine from Walmart too, last week. It was $130 on clearance.