Recent content by Don N

John, It is possible that you could use some metal dryer vent pipe the flexy stuff attached to the top vent and run the smoke up high or to your household stove vent?

It seemed a little dry, so maybe I did not cook it long enough, hmmm? I got some learning to do. I would have rated the brisket as 7.5/10. About the rub I probably did not use enough.

Thanks for the advise about the temps, I will definitely not go very high. I prefer medium rare too. With the weather we are having in Houston I do not think I would even need to light the charcoal to get to 110.

Got a good deal on some very thick Ribeyes at the market. I would normally do these on the gasser but I am thinking about using the WSM, I am thinking of smoking them until meat temp is about 170 the removing the top sections of the WSM and searing on the charcoal grate. Any suggestions or...

The results were/are very good. I am surprised at how easy the WSM is to use compared to my old offset. I think I cooked the brisket maybe a little too long, flipping it was probably a mistake as I think i lost some of the taste of the rub as a result. In Summary 4lb brisket trimmed, rub on one...

I am now at meat temps of 160 - 180, I just flipped the brisket so it is fat side up. I hope that was the right call. Is is correct that the internal temp should be around 205 when it is done?

0800 started a 4 lb trimmed USDA select Brisket. Used the blow torch method to start the coals, as I still need to purchase a chimney. Put the brisket on fat side down and used a dry rum on the other side. I will keep you all posted. The WSM was not quite up to temp when I put the meat on. But...