Recent content by ColinS


 
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    Smoke from adding charcoal and emptying charcoal ash during long cooks

    Randall, I like your page with the mods. I'm going to pick up a 11" cake or bake pan to replace my water pan and that way I can still put sand in it. Cheers!
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    Smoke from adding charcoal and emptying charcoal ash during long cooks

    Thanks for the reply Randall. I saw a post last night that mentioned since my unit is on blocks above stone (non-combustible surface), I can take out the heat shield and not bother putting it on the bottom of the unit. What are your thoughts?
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    Smoke from adding charcoal and emptying charcoal ash during long cooks

    Thanks Bob. From what I've read, leave the three bottom vents fully open until just before the desired temperature. I think next time I'll leave them open a pencil width and let the temperature of the smoker rise slower.
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    Smoke from adding charcoal and emptying charcoal ash during long cooks

    What am I doing incorrectly? Am I not lighting the unit correctly in the beginning? What I typically do is have a ring of coals around the perimeter of the metal ring and then add hot coals in the middle (minion method).
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    Smoke from adding charcoal and emptying charcoal ash during long cooks

    Thanks for your reply all. Dr. Allan. I'll try not using water in the pan though I've found that when I run out of water, the temperature shoots up really high. I'll have to learn to manage the bottom three vents to maintain my 250F. I've found the thermometer on the top of the unit is about...
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    Smoke from adding charcoal and emptying charcoal ash during long cooks

    Hello all When I start a cook and dump the hot coals into the WSM, I usually let the unlit coals ignite and burn for 30 minutes or so until the heavy smoke coming out of the unit has dissipated as I find the heavy smoke at the beginning gives the meat an undesirable smokey flavour. With that...
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    Cold weather cooks

    I cooked a 9lb pork shoulder in -10C weather and it didn't take me any longer if it was 25C warmer.
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    G'Day from Canada, eh!

    Hello, thanks for letting me join your thread. I've had a Weber natural gas E310 for two years and I've made some amazing creations with it using woodchips for smoking. I've been exploring ways to use a little coal on this unit without clogging the venturi tubes to no avail so I took the...
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    Varying techniques of venting WSM during cooking

    Hello all, I am new to the forum. I recently purchased a 14.5" WSM. For the most part I've read to maintain the 250F, have the bottom three vents open about the diameter of a pencil and then use the top vent to control the temperature in the +/- 20 range. Though I also read on this blog when...
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