Recent content by Jeff Fox

Nice job Michael. Brisket looked great. Did you add any smoke wood or just the charcoal ?

Those ribs look great ! ST Louis cut ?

Wow that's a big basket.. Ok so I use Royal Oak hardwood briquettes as well as have some Royal Oak lump here. I have tweaked the door, and am going to give something another go for try #2 on this cooker. Off to locate a chicken recipe for 1/2 chickens. Last weekend cooked two halves @ 250 / 275...

Thanks Dustin and Larry for the tips. Never tried to shut smoker down and have the remaining coals go out to re-use. Always just let them burn out. Will try that as soon as new smoker seals up a bit and I fix or replace that leaky door. Are both of you guys just using the standard charcoal...

Ive been very intrigued by the Heinz sauces as well. BUT we end up buying more BBQ sauce than we can use because we get so intrigued by new ones. We have some bottles of Kings Hawaiian pineapple we still haven't tried. Having said that I would bet some of the Heinz flavors will make it home...

That 9 hours intrigues me. This is what I am hoping to be able to do. I want to put a brisket or some butts on late and be able to go to bed. What kind of fuel did you use and is that with the standard coal ring ? Fill basket and dump a lit basket on top ? Sorry if this is considered a thread...

All three of us. First cook yesterday on mine and good grief mine leaks. I will try to bend it and make better but not sure I can.

Nice Dustin.. and I have to say- That bird ! Wow that looked good.

Wow ! From 8:15PM to 9:00AM the cooker went untouched? Amazing. I have some butts in the freezer too. That may be a good choice! I would imagine the 22.5" would need a full ring of charcoal as well? I use Royal Oak Chefs Select charcoal.. thanks for that link !

Hello everyone... Im back with a WSM cooker and hope to get it figured out fast. The short story.. I ended up using an offset smoker for a bunch of years, sold my 18.5" WSM and eventually then bought a bigger offset. Sold the smaller offset, now thinking I made a mistake on the BIG offset. In...

Thank you Bob -

Lid doesn't fit so good and compared to the top cooking grate I can see the "barrel" or main cooking area is out of round. I guess just squeeze it carefully and make it round again? What's the standard procedure.. ? Thanks in advance for any advice !

Thanks... That is what I decided to do. I found a good one and dropped the cayene but used the chili powder that it called for... not both. I will see how it goes tomorrow... THANKS AGAIN.

Hoping to find a good rib rub recipe that is not hot... I am doing some bb ribs this weekend and don't want them to be too hot for my kids. I am also wondering if I try to make my own with a found recipe just modified.. Is it the paprika or cayene (or both) that makes it hot..? The plan is to...