Recent content by Jason Elliott

It's 3:45a.m. and I've started my new 22 1/2 WSM. I've got a small brisket, around 8 lbs., and an 8.5 lb pork butt smoking. I'm using the minion method, full chamber of Kingsford Blue, full water pan with hot tap water, hickory chips in the fire pan. Started 30 in the chimney using a sterno can...