Recent content by Danny C's

Know this is a little late but two additional suggestions that I find make a big difference: 1: Remove the heat deflecter (I just put it under the smoker when i cook but I don't think it makes a difference either way); 2: Get a second charcoal grate and put it right on top of the existing...

225-250, did not wrap. No clue why this one took so long but glad I started the night before.

Wow I just finished a 7.5 lb butt on my 14.5 and I ended up getting 16 hours of burn-time from one load of Kingsford Long-Burning charcoal (heat shield removed and I'm sure the 100+ degree heat index helped on that burn-time). Still needed another 2 hours in the oven to get to probe tender...

FYI, I didn't think I was going to be able to make it to the store today in time to take advantage of the sale before it ends...just placed an order online for in-store pickup and I now have 4 days to go into the store and pick it up (at the sale price).

looks great! Did you put anything in the foil when you wrapped?

I'm originally from just down the street from blue ribbon (opened in the neighborhood while i was growing up) and it is one of the best in the Boston area. All the things Ryan mentioned are great, as are the sausages, the pulled chicken, the rib sandwich, and the sides. The non-meat offerings...

Morning All, I'm curious how much chicken folks have been able to fit on a 14" WSM at once and how you have it cut up and arranged. Also curious for those that are using a maverick thermometer for pit temp, seems like it takes up a lot of space on the grate in order to make sure the tip of...

Thanks so much for your comments and encouragement. Poking around on this forum was incredibly helpful in ultimately deciding to buy my WSM and everything I've done with it since. Did the basic baby back ribs from the main site again yesterday and they were significantly improved over my first...

I had long wanted to make my own bbq and recently took the plunge and bought a 14.5" WSM. I've done 3 cooks so far (pork shoulder, baby back ribs, and beer can chicken) and while everything has been pretty tasty, I know there's a ton of room for improvement. Most of the recipes I come across...