Recent content by Jody Smith

I think the most common method is to run the smoker at full tilt empty the first time after assembly to burn off manufacturing oil, etc. Then do a couple of greasy cooks. Thats what I did, I ran a whole 8lb bag of charcoal through it and full vent, then did a butt. The grease and residue help...

Thanks Dave, thats great advice. I need to source some good lump. I've gotten the Cowboy lump from home depot, but the chucks are huge, and are about useless for the WSM. Tried the green egg lump and most of it was so small chunks it went through the grate... Plus, I stocked up on Kingsford back...

My problem hasn't been getting the new fuel in there, it's been NOT stirring up the ASH. Argh, what a pain. I know it's harmless but I hate putting new fuel in and the ash cloud forming inside the smoker. at least if it were easier to take the whole smoker off the "pit" you let the ash disipate...

so is this the Smoker's Anonymous thread? Great! I've been looking for an addiction support group :-) Been smoking a lot of ribs and butt lately, man its just so good. I'll echo Frank, shoulda got a WSM years ago.. just got my Weber back in Feb -loving it. Hey Ron! I'm over in Lawrenceville...

I have purchased the Costco shoulders and they have always tasted good. I've got both a Sam's and Costco nearby so I can choose..I've been buying the Sam's shoulders since they have the bone-in. Not sure why, I guess I'm used to the whole piece instead of the diced up ones at costco...I also buy...

I picked a few of those 4th of July specials myself. I have also been wondering about off flavors coming from the Kingsford while using the minion method. In my old ECB, I'd just add a new load of fire to the smoker when the other was cooling down, but on the WSM it's not possible as designed...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

I've always put the ribs on top. chicken on the bottom. I agree with Alan, don't want raw chicken dripping juices on other meats. I also wait to the put the chicken on while foiling my ribs( 3-2-1, but sometimes its more like 3-1.5-1.5) That gives me 3hrs cook on the chicken at 230-260. Chicken...

I've done it on the charcoal grill but not on a smoker. I seasoned it like prime rib, salt pepper and fresh thyme. after it was done, I actually unrolled it and charred it slightly for appearance. it was a huge hit.

Thats dedication.

I see a lot of mods here on the forum but with the ceramic coating of our smokers, does drilling a hole not create a problem for the coating and it later chipping, thus making rust more possible? I'm new to the WSM, love it, and before I drill holes for things like temp nodes and handles, I'm...

This is my first cook since joining the board. I recently got an 18" WSM and will be gifting my bro/law the ECB I've used for the past 3 years. He's been wanting to learn how to smoke. He's a pretty good cook overall but know very little of what we call Q. The weather in ATL tomm is going to be...