Recent content by Jacob

Okay, I'll will give it a shot and let you know. Thanks!!

My in-laws have a lake house that we go to several times a year. We get along with a few of the people in our cove. I bought a smoker for the house a few years back and introduced the cove to smoked bologna and Spam. They love it and every time they see us down there they ask when we're breaking...

I'm looking for some advice here. First, I am not sure what model this is. I got it for free off marketplace like 10 years ago because they were too lazy to clean it. I took it home, cleaned it up, and it looked close to new and has worked like a beast since. Anyway, my igniter went out the...

I've had this grill for about a year now and it is pretty amazing how efficient it is. I did a pork shoulder yesterday that I put on Friday night at 225 around 6pm, pulled the next day at 10am, then kept it going to do some pork belly. Finally shut it down at about 5pm Saturday and there was...

I've been looking for a good wing recipe using the charcoal baskets instead of the vortex. I've been thinking of getting the vortex, but I want to try the charcoal baskets first to see how they do. No point in spending extra money if not needed. Just wondering, is this method similar to the...

I’ve been using my S6 for a few months now, not as much as I would like (work has been crazy), but I really love it. It’s crazy how little fuel it uses. I did buy a Billows and really like it as well. I don’t use it all the time, but definitely for overnight cooks or longer cooks where I don’t...

I've only used my Billows once in my WSK, but I found it pretty easy. I lit about 20 coals, spread them around, then let the cooker start getting up to temp. Then I adjusted that top vent to 1/8 or so and it was buried at the temp I set it for. Even after I opened and closed the lid a few times...

Well, just wanted to break in the WSK with something easy this weekend. Tried a recipe for pepper beef that found on this forum and it turned out pretty good. Also wanted to do turkey breast, but they only had turkey roast, but it turned out fine too. Did the chuck roast without Billows and...

Yea, I don't think I "need" a Billows, as I never used anything like it on my WSM, but I figured I'd give it a shot for the overnight cooks. We'll see how it goes. It can't hurt, I suppose. I've had a Signals for awhile now, though, and it is pretty sweet.

Gotcha. I thought I read somewhere that with the Billows it can be hard to get the grill to temp if you start it like that. I know it's not a WSM, but when I would start up my WSM, I'd do a minion method, let the grill get up near my desired temp, then start choking it off to where I think the...

Question about the Billows. Do you wait until you get the grill dialed into the your desired temperature before turning on the Billows fan? Or do you turn it on after you get your grill lit and let the Billows get the grill up to temp?

Thanks!! I forgot to ask, but you let it get up to temp lid down and vents open as opposed to bottom vent open and lid up?

This is the method I use when I want to do lower and slower, but I always had a problem getting the coals up to high heat after the low and slow when I need to reverse sear. Do you have any tips for that, or do you just open up all vents and take 10-15 minutes for it to get up to temp?

When you do a reverse sear like this, do you start with the charcoal on the lower grate, then move it up to the higher grate for the sear? Also, about how quick would you say it takes the grill to get up to searing temperature from 200? Do you add any additional charcoal or anything for the sear?

Will definitely check out his posts. With my WSM 18 I would normally throw in a bunch of unlit charcoal, then light up about 15-20 charcoals in my chimney, let them get pretty gray, then spread them out, along with some smoke wood, over the unlit coals and that would usually do the job.