Recent content by Den L

If anyone is looking a 14.5 wsm, the Sturbridge MA walmart had one on clearance for $69.99. I was just in the garden section and it was up on the top shelve above the charcoal. My wife would kill me if I bought a second wsm, so I thought I would share with you guys. Maybe one of you guys...

Wow. That brisket looks perfect. Did any of your neighbors ask you what your were cooking? I bet you don't smell American style BBQ in Italy to often.

I had the same issue with my 18.5 wsm. I used the minion method and the temps just kept on rising. I shut the vents and it didn't drop. I figured the door was leaking. I jambed tin foil around the door during my cook and the temps started dropping. I was then able to use the vents to...

Thanks guys. I decided the next one will be an overnight cook. I'll probably put it on around 10:00. Once it get the temp dialed in, I'll go to bed. That way it will definitely have time to rest in cooler. I just need to convince my wife we need to smoke another brisket soon lol.

Thanks for the compliments. I'll still a newbie when it comes to BBQ. This was my 5th time using the wsm. I've only smoked two pork shoulders and two sets of St. Louis ribs. The brisket was definitely much harder to smoke than the shoulder or ribs. I still have a lot to learn. What type...

Thanks guys. The next time I might start it earlier so I'm not not pressed for time. I forgot which way the grain went. Thanks for the tip.

Well, I have my first brisket in the books. My brisket was just about 9.5lbs. I asked the butcher for a brisket closer to 10 lbs so he gets one around 11.5 and cuts off nearly two pounds. Next time I'll take what they have. I put the rub on the brisket the around 5pm the night before. I...

Good luck. I'm smoking my first brisket today as well. I put mine on at 4am and its humming away around 250. Temps up to 104 already. I think I won't wrap mine.

My dome temp is about 25 degrees cooler than my grate temp in this cold weather we have.

I just bought my wsm. I've done 2 cooks on it and I used lava rocks in the water pan and covered the top in foil. It was fairly easy to hold temp around 250, but I used a lot of fuel in my first two cooks. I'm not sure if the lava rocks are the problem or if the conditions I've been smoking...

The larger rack broke in half when I tried to remove it. I think next time I'll check them around 4-4.5 hours in. Thanks for the info.

Hopefully this works. I think I over cooked them just a bit, but they were juicy and tasted great. They pretty much fell off the bone. I cooked them about 5 and half hours at 255ish. This was my first time using the WSM. I've never smoked anything in my life, so I think I did pretty good...

Well, I'm a couple hours into my first smoke with my new 18.5 WSM. I'm using one chunk of hickory and 2 chunks of cherry wood. So far I think I made a great choice in smokers. I'm just using a rub, no foil or spray etc. I might put some sauce on one rack 15-30 mins before I pull them. Instead...

Thanks guys. I'm sure I'll be asking lots of questions. Years ago, on one of the car forums I got to, someone asked a question which smoker to buy. A few people recommended the wsm. I started researching the wsm and found this site. I have read Chris' articles numerous times and decided the...

I've been lurking for years and I finally purchased a 18.5 WSM. I asked for amazon gift cards for Christmas/birthdays etc so I was able to purchase my WSM through the links on this site. It should be here tomorrow. I haven't been this excited since I had my 69 Camaro painted. I can't wait to...