Recent content by Cliff H.

No pan and no door. I tend to wait till summer when it is really hot outside. I put the whole WSM in a Few big black lawn and leaf bags, spray it all down with easy off, set the bags in the sun and let components de gunk all day long. Then hose it all down and reassemble.

Hi Harry, Just wondering what you would use for brisket sauce if you were cooking in a Texas comp ?

I like the uniformity. I like the even burn. I like the clean smell. I don't like all the ash.

I think you will get replies to do either. I tend to put brisket on top.

Good to hear that it went well. Anyone with a name like Hutson must know how to cook.... Cliff Hutson

I can only imagine how much energy it takes to heat a jumbo size pan of water in a 22" wsm. I would stick with sand.

JD got it right.

My opinion is that they are easier to pull while they are warm. Vacum sealing is a must.

Three girls in college........I need you to manage my portfolio.

If water don't wash the smell off then I ain't eating them. Just me. I don't want to smell anything but fresh when I am done rinsing meat for the smoker or grill.

I have been using sand for some time now. I tried the clay saucer and was happy with it until it cracked. I fill the pan a little less than 1/2. then smooth it all around with a bit of a concave in the middle. Double wrap with foil and that works pretty good.

I use the big spatula as well. Smoking on the second grate is a whole other issue. I have not found a real good way to get them off except to reach and grab. I am thinking of a way to utilize a stainless mesh, disposable grill sheet or butt sized grate that one could just reach in and pick up...

I tried it by itself. The nose knows.

Try it again with Lump charcoal and see how you like that.

I just made up a batch and I am sorry to report....Not even close. I had high hopes because I love that rub.