Recent content by JoeE

First thing I did was gasket the lid and door, add wheels and a hinge. The gasket and hinge was a kit from BBQGaskets (I ordered through Amazon) and I could not be happier. I also added a BBQGuru DigiQ temp regulator for overnight cooks. I found that I am also using less fuel and have a really...

I am cooking for my in-laws for their 45 wedding anniversary next month and I am looking for a recipe that will "WOW" them and make a real impression on how I can smoke meat. I have made, and am good at brisket, pulled pork, ribs, chicken and bacon. I have also made a porketta for Christmas this...

I have bene having a terrible time keeping temps regulated in the WSM 18 for a while now. On a nice 70deg day with no wind I can keep it almost perfect at 235 but the second it gets too hot or cold or there is a breeze they go out of control. I have the unknown BBQ hinge and gasket kit installed...

Hi! I'm going to make Porchetta for Christmas day this year. I have never made this before and I have a few questions, 1. If I make it Christmas eve how can I warm it up the next day and have it tasting fresh like it was just cooked? 2. I have an 18.5" WSM smoker and an DigiQ to keep my temp...

I have been looking at these for a little while now and as an awesome Fathers Day gift I got one! I immedately had to assemble it and see how the kettle looked, she looks good :) I made two pies right away as well from the other part of my gift and they were awesome! The first I left it in a...

I cannot wait for my first Smoke Day cook! I have a 12# packer brisket I'm planning on doing. After trimming I should have about 10# to cook. I am doing this one Texas style with just good ol' salt and pepper. I am thinking around 10 hour cook, wrap after 5, and then rest for 2 for a total time...

I fired up the 22.5" kettle yesterday and made a couple burgers and some corn. I used a 90% lean home ground organic chuck beef with my pork rub mixed in and made 1/4# patties. I then made some turkey burgers with feta cheese and spinach leaves salt and pepper into 1/2# burgers. I setup the...

Welcome! How did the butt turn out? I like mine in the 8-10# range myself with bone in. I typically smoke them for around 6-8 hours or when they reach an internal temp in the 202-205 range.

Welcome! Share some progress as it goes. Sounds like a good project.

I am looking for my first Smoke Day this year. I'll be making brisket on the WSM and ribs and chicken on the kettle.

I purchased the gasket kit for the lid and door and I am trying to clean the door and lid surround where I will place the RTV to adhere the gasket to. I have tried scrubbing the door and lid and used a multi surface cleaner (organic) to help loosen the grime there. I have this smoker for about a...

I cooked a 6# pastrami and I loaded up the WSM with a Soo's donut and lit the middle using a chimney starter. I used about 1/2 bag Kingsford blue charcoal. The outdoor temp was mid 40s all day and partly cloudy. At about the 3 hour mark I went to put my pastrami in a pan to steam with some broth...

I have an 18.5" WSM smoker and I have a single probe iGrill, which is great if I am home and within 30' of my smoker. There are times when I even do an overnight smoke that I need to be further away from the grill with my phone then that and I am thinking about building my own remote thermometer...

All, I have been looking at remote thermometers now for a while to give me a grate temp and also a meat temp that transmit into my home for colder months cooking. I have seen a couple but I have never used any. Suggestions on the below two or anything that you may use would be great. Also it...

I LOVE bacon and wanted to try my hand at some, so I went to Costco and bought a 10# pork belly with no skin. I have the #1 curing pink salt and I'm wanting to do a chipotle lime bacon and a brown sugar bacon. Both smoked on some hickory and apple. My question is on making the marinades/rubs to...