Recent content by Joe V in TX

Have a 5 lb pork butt on for 5 1/2 hours now.

Thanks Chris; which charcoal type did you use in your testing?

Thanks Michael, interesting observation, the Weber vs KKB charcoal.

If cooking at 275F, is using water in the water pan still recommended? At what target temp should the water pan be left empty? My understanding is the water if for keeping temps down rather than adding moisture to the meat.

Just ordered mine, not sure it will get here in time...

I'm thinking either a pork butt or chuck roast, not sure at this point.

Thanks DavidMichael!

Chris, how should I setup my WSM 18 to target 275°? I imagine it would be different than for 225°? Start out with more lit charcoal??

Do any of you own the Firedial heat diffuser? For those that do, do you clean it? Would it be okay to use oven cleaner the way it can be used on cooking grates? I'm afraid it could cause a grease fire if not cleaned. Thoughts? Thanks, Joe

Thanks for the ideas guys. I don't remember it falling over, unless it happened when I wasn't around (no kids though). I'll see if I can shape it back somehow.

That looks great Brad! I actually have some of that seasoning in our pantry, but have yet to try it. What I have used before is a seasoning called Kentucky Kernel.

See if this works.....

Hey guys, can the handle (not the plastic assembly) actually "warp" or move out of being level? I'd post a couple of pictures to illustrate but doesn't look like I can upload any images. I also have a picture of the WSM and I can see it wasn't always this way. I also would have noticed this...

Thanks for the heads up!

I know of course the same DigiQ unit can be used on two different cookers (obviously not at the same time), but would it be better to have a dedicated unit for each type cooker? Kettle & WSM. Would it perform differently over time or no difference?