Recent content by Clay Cope

The best accessory for the WSM; a food saver. If you have a food saver, there's no excuse for not getting the 22". If you don't have the food saver, get the 22" and then there's no excuse for not getting the food saver. Happy smoking!

I don't get it. If you're only going to sell them for like $30, or even $100, is it really worth selling? I mean come on, is a WSM ever in the way?

This may too obvious of a solution, but I struggled with it for a while. I have the 18.5" and discovered that I was putting too much meat in the smoker, which constricts the airflow. I usually try to smoke as much as possible when firing up the WSM. The solution for me was to start with top...

Regarding painting the handles, I remember reading a post on here somewhere about dipping handles in "Plasti Dip". I saw it at my local lowes, but decided not to purchase because they only had yellow plasti dip. Plasti dip also makes a black spray on, but I've read mixed reviews. If I was going...

I hate to do this to you guys, but I'm halfway there. Halfway There

Surprised not to find any threads rolling for today. In honor of the presidents, a 13 lb brisket is in the smoker. Brisket 2 Brisket

Just adding to list of uses for the handles. Just put on a 13 lb brisket. Since I have the 18.5" WSM, most of the time when I do briskets I foil the tip of the flat since it will be against the side wall of the lid. Normally I am battling the smoke coming out of the WSM because it's usually...

Already ordered and received. MEat Slicer and man does it make it easy to slice up a brisket, onions, tomatoes, cheese, on and on. Slicer

To each there own. I have found myself needing to add additional charcoal to the smoker to get the last few hours of a very long smoke done. It's much less "scary" to do this with handles because you can handle the middle section without gloves. Usually, my meat gloves are covered in, well meat...

Not quite as big, but this may help. Pictures and smoke details included. Prime Rib Roast

Here's a post from a prime rib roast i did with the cook details a few post in. After thinking about this tonight, it's now on our menu for this week again. gotta make a run to costco. YUM! Prime Rib Roast Post

costco in the pacific northwest doesn't carry whole packer briskets. In fact, they only carry brisket flats a few months out of the year. Sams club and "Cash-n-Carry" are the best places up and over here.

Stefan, you inspired me to get off my rear and do a brisket. Started my brisket at 6:00am this morning and just got done eatin it. Started at 12 lbs before trimming, in the smoker from 6:30 till 5:30. that's probably just a tad over 1 hour per pound, and it was tasty. I about freaked when I...

Stefan, I usually smoke about 20 briskets a year. I've settled in on an average of just over an hour per pound for a 13 to 17 lb whole packer at temps ranging between 225 to 250. I never had to wait for the full 1.5 hours per pound, not sure why. Just be sure to use touch as the barometer for...

Just to close out this thread, (I know it's old, but I don't leaving things open), after using my WSM for 3 years now, I finally figured out my problem. Turns out, I was just stuffing my 18.5" WSM with so much meat that I was restricting the airflow. Lesson for me is if I'm smoking 30 to 35 lbs...