Recent content by Clay Dawon

As a test run, I smoked a Butterball turkey that was 8% enhanced. I stuffed it with apple and orange, trussed it using the Alton Brown method (probably not his method, but fun vid to watch), and tossed on the WSM at 350 until the breast hit 160. Turned out great. Good thing about trussing is...

I've smoked all kinds of things on my WSM 18.5 (olives and cheese to butts and briskets). My kale loving wife has requested another round of brisket with the following reasoning, "With brisket, I can put a few slices on anything, like a kale, and the beef flavor is THERE." I have to agree...

THANKS for all the great suggestions! I'm now on the hunt for 1/2 steam table pans or hotel pans. You won't believe that a work mate of mine offered me a large dutch oven but I passed on it. However, a good friend picked it up, so I figure I'm storing my dutch oven in his garage :-). Brisket...

Hey, I've tried both wrapping meat in foil or placing in one time use foil pans with foil over the top, and prefer the pans because there's less mess unwrapping the meat. Instead of using the foil pans once then recycling, I wonder if there are any suggestions for a re-useable pan that would...

The Pot is an Update International 32 quart: http://www.amazon.com/exec/obidos/ASIN/B000X1MG1C/tvwb-20

$45 for parts $33 for Pot $38 for the Smokey Joe

Yep, it's a 4 1/2" angle grinder

Hey Crew, I did a MiniWSM build over the weekend, pretty much following the plans other's have posted here. Here's a photo: You can find all the photos at: https://www.flickr.com/photos/10439875@N00/sets/72157647590424159/ Instead of the blow by blow description of what I did here are...

Hi, I'm Clay. I recently got my first WSM. I'm a total newby to BBQ and smoking. Since getting my WSM, I've watched a lot of Youtube vids and I've smoked chicken (whole, thighs, breasts), pork chops, jalapenos, jalapeno poppers, cheese, olives, brisket, and chuck roast. Hopefully I can share...