Recent content by Dalton Breaux

I'm a homebrewer and just like my beer, my barbecue never tastes the same but it always tastes good. Repeatability is best left to the professional competitors and super breweries, so I don't sweat over an ingredient or two left out of my rub or sauce. As a matter of fact when I create a baste...

It would be but at a fraction of the cost......besides cooking on something I've built myself increases the feelings of self satisfaction for me. Besides it becomes a great center of conversation not to mention that in over six months of lurking on Craigslist I've come across one used WSM.

I've got a 22" WSM and a mini that i used today to cook one tritip roast. I was thinking an 18" mini would be good for a single brisket or several drunk chickens. It would be a huge savings in charcoal for small cooks.

Anyone thinking of building a mini using the 18" Jumbo Joe?

Tim, I reread my original message and got a little confused myself:). The stems are the same length - 3". I'm really puzzled.

Haha! Ok let me clarify. I tested two different thermometers in boiling water and came up with identical readings. During a cook I tried both thermometers, one at a time on the same location on my WSM (I had to remove one of them from my mini in order to mount it on the WSM). Although both...

I purchased two mountable external smoker thermometers: one from BBQ Galore and one from Academy Sporting Goods. I mounted the one from BBQ Galore on my Mini WSM and the other on my WSM lid ( just above the handle). On my first WSM cook since mounting the thermometer I noticed that my factory...

I've owned a Maverick ET-732 since October and my probes have gone bad. Maverick is mailing two new ones but I also ordered a couple sets for back up. If I'd known about the Thermoworks kit I would have bought it to begin with since the total I've spent to date equals the cost of the...

I did William and I'm making some changes for Christmas based on that info.

I'm using a 22.5 and have read some comments that the larger grill is harder to get to higher temps. One other factor may have been that I placed a medium sized disposable foil pan on the lower rack to catch juices. I read somewhere else on the forum that that pan along with the empty water pan...

I should first start off by saying that I'm a relatively new Bullet owner, but have been successfully cooking on an offset horizontal for about 15 years. I say successfully as I've cooked for wedding receptions, grand openings, ran a flea market concession, and even been paid to provide bbq for...

Ok, it's official. I did my first pork butt yesterday afternoon late. It's foiled up and wrapped in towels in an ice chest now. After so many years of cooking on a trailered offset pit I almost feel like I'm cheating. I opened the lid at 4 hours to take a picture but other than that I just...

When were you in Killeen, Dwain? I was born and raised there....graduated from Killeen High School in 1972. Maurice's BBQ is still in the same run down shack but as Maurice passed away many years ago its obvious that he took his BBQ secrets with him. The food there is acceptable but nothing to...

Hello everyone. My name is Dalton and I've been grilling on a Weber kettle for over 30 years. I started smoking meats on an offset smoker about 12 years ago. I've wanted a WSM for the last couple of years and I finally broke down and bought the 22.5" this week. I've yet to use it but instead...