Recent content by David T

I want to try a turkey in the WSM. Does anybody have any advise to get the skin crispy? I have been doing chicken thighs with out the water pan. to get the skin crispy I smoke the thighs 20 min skin side down, 20 Min skin side up and 20 min w/ sauce. Will this method also work with turkey?

I use Humphries Lump. Very little sparking. I smoked some ribs with it yesterday. Filled the charcoal bowl to almost half. Lit about 1/3 of lump. Poured over unlit. ( Minion Metod). Kept a smoke going at 260* for about 5 hrs. Small spike to 290 when I opend the lid to spray the ribs.

Hey K_Jordan I'm in Kenmore. ( I put Buffalo in my info cause nobody would know where Kenmore is) I stock up on my supplies at "Adventures in Heat" on Main st.

How about never inviting him over again? Glad the butt turned out well though. Did you have much of a stall in temps? I think that if the bottom bowl is out of round you will have a problem with air leaking into the unit thereby making the temp's harder to control.

K_Jordan I believe the plateau is when the temp of the meat does not rise for a long period of time. The plateau is caused when the collagen (fat) within the meat starts to melt. I should correct myself when I say the temp does not rise for a long period of time. Actually the temp may stall...