Recent content by Josh O'Donn

Hi, no water in the pan, I just foiled it to make cleanup easier..... Also I did not add any liquid when I foiled it... I actually was planning to at least spray it again with the apple juice/ beef broth mix but I forgot, I was half asleep when I was doing it.

Forgot to mention the great deal I got on this brisket... Went to Sam's Club first just looking for a flat.... They were $5.99 a lbs and the packers were $3.48 a pound, so it was almost the same price to get a big flat or a big packer... The smallest packer they had was 18 lbs and I didn't want...

Decided that I was going to do an overnight cook this weekend and do my first full packer brisket. We have a one month old baby who is up every 3-4 hours during the night so I figured I'd be able to check in on it a couples times through th night. Since this is my first attempt I've been...

That pheasent looks delicious! Food looks great as well

hmmm. Sounds like I might still have some opportunities for improvement. My cooker is still rather new, only have about 5 cooks on it, hopefully after I build up some more grease and gunk in it it will seal better... if not I'll go the gasket route. I've made sure everything is round, I...

Here's how I make my burgers... It probably is a little more work than most others but this works very well for me, and I get great bun-sized burgers every time. I wrap a cutting board with a piece of non-stick aluminum foil... Then I wrap a second smaller cutting board with another piece. I...

Just curious how long it takes temps for others with a 22.5" WSM to come down after closing down all the vents? Mine usually drops about 100 degrees the first hour after closing down and then it takes another few hours to get down to ambient temp. Does this sound about right? Still not sure...

Got mine installed earlier this week... It is indeed an awesome addition, was so nice cooking yesterday and not having to deal with the lid.

Week 2 of my 3 week paternity leave, my goal is to cook something on the WSM once a week while I'm off work... Last week was baby backs, today I gave PSB a try... Actually mine doesn't qualify as true PSB since I didn't use a stout, instead I used one of my home brews, a standard american brown...

KBS stands for Kentucky Breakfast Stout... The beer is a big robust stout that is flavored with coffee, chocolate, and then aged in bourbon barrels. As Roger said, it's only released once a year and sells out almost immediately.

Ok so I was expecting to open this thread and drool over the food, instead I see KBS in the first photo and started to drool over that. It went on sale here in FL for the first time on Tuesday, however I totally missed out due to being home with my sick son. Mercifully I've managed to set up a...

Very nice, as a new WSM owner this is the type of post that is really helpful for maximizing the potential of my smoker...

PIC HEAVY, consider yourself warned On Wednesday my wife and I welcomed this little princess into the world... Today was our first day home without our two year old (he was at preschool) so I decided to fire up the WSM for a celebratory cook. Started off with 3 meaty slabs of loin backs...

I picked up six 2-packs from Wally World this morning... I figure 216 lbs should last me a while, not bad for 54 bucks. I did get some interesting looks walking through the store though... We just had a new baby on Wednesday, so this was my first trip to the store since we've been home from...

Anyone ever use the Weber potato nails?