Recent content by Justin P.

First things first, the butts were amazing. They were a huge hit, and might have been the best I've ever made. When I pulled them they were nice and moist, with very little fat to remove. There were no leftovers after the midnight snack following fireworks . I'm very happy with the Wicked Good...

So I rubbed up the butts and fired the WSM last night, and at 10 pm 4 butts totaling 38 lbs. went on the smoker. I used a combination of Wicked Good 100% lump and Wicked good briquette, and fired the cooker minion method with one full chimney about 75% lit. I installed the Pitmaster IQ110 and...

So I cleaned out my gunked up water pan really good with SOS grill pads. I got all the grease and build up off of it, so it looks close to new. I reinstalled my thermometer, and loaded it up for minion method with Best Choice 100% hardwood briquettes. I left the water pan and the trays out while...

Ok, this morning I tested my therms for accuracy. I checked the analog gage I have mounted to my WSM, and 2 inexpensive digitals I have. One digital was dead on 212 and one digital and the analog were -4 degrees at boiling. I received my pitmaster 110iq yesterday, and I plan to assemble it today...

Ron, I cook on one of 2 concrete pads. My house blocks any wind from the west, and I place my smoker on either the north or south side of my elevated deck for a wind break. It's not completely sheltered, but I always figured a little breeze would fire the charcoal up a little more. Good idea on...

Bob and JMS, no foil on the grates. I haven't checked the therms for accuracy yet, but the quality of the pulled pork tells me they will be close. Good idea on cracking the lid. Yes, I have an 18, the 22 wasn't even available when I purchased mine. I get the 2 packs from Sam's club, they usually...

Russell, your right about the sealing stuff, I never thought of that. Yes the vents are always 100% open. I clean the ash out of the bottom, so I'm almost sure there is no blockage on any of the vents. I plan to triple check this. Canada Mike, your exactly right on the not being stingy with...

Shaun, I've always used the minion method. I fill the ring full, and then dump on a full weber chimney full of lit coals. Tom, I will check the vents to make sure they are clear, and I will also go get fresh charcoal, probably Royal oak lump (green bag). I've had good luck with it in my Weber...

I posted a while back about my current frustration with not being able to get my WSM above 200 degrees. I had great success with it for years, but the last year or so, I've almost stopped smoking due to the constant PITA dealing with low temps. So, I'm going to take my WSM to the car wash and...

I've had my 18" wsm going on 6 years now. I had great success cooking butts and brisket, but lately, in the last 2 years or so, I'm struggling to get it up to temp. I use to have no problem running up to 250 degrees, and would often close the bottom vents 50% to control the heat. My charcoal...

Thanks for all the help guys. I'll pick up some Royal Oak lump and try that. Who sells Stubbs? I don't think I've ever seen it here in central Nebraska. Any chain store carry it?

Thanks for the answers guys. Just to clarify, I don't add more unlit charcoal over the lit. I fill my chimney and start it, then pour unlit charcoal into the smoker, then pour the lit chimney of coals onto the unlit, and stop there. My last 3 cooks, the smoker has never went higher than 200...

Hopefully you guys can help me out. I've had my Weber smoker for about 5 years. I have smoked some ribs, a couple briskets, chickens, and lots of pork butts with great success. My problem has been consistent on the last 3 cooks, which were all 2 pork butts on the top rack, typically around 15-18...

I'm traveling to Kansas City, and am looking for recommendations for places to eat BBQ. What's your favorite?

I can't seen to get them that tender, they just seem to dry out. Any help would be great. Thanks, Justin