Recent content by Justin R

I run my WSM all the time in the 135-165 range all the with time jerky and bacon. I load the ring completely full and get 6 or so coals barely going and put them in the center. Choke my vents way down immediately and it runs nice and low all day like that.

I've ran mine around 150-160 for several hours while smoking bacon, using the snake method.

Snake method. Barely light one end. 7-8 hour burn time around 150* or so. Just did it on my 18.5" for bacon last weekend.

Both my Maverick and lid thermometer read about the same. The flame on the burners seem to be normal.

Even when i have only 1 burner on low the temperature still reaches around 400*. Any suggestions?

Here's the inside... I cleaned it up a little more after this. [/URL][/IMG] [/URL][/IMG]

The wood is a little bit worn but there is no rust on the frame at all and the inside looks like it's hardly been cooked in. No gunk build up at all. The flavorizer bars are just starting to show signs of rust. I think its in pretty good shape for being nearly 20 years old. First time I fired...

Just picked up this Weber gas grill off of craigslist for $20. I think it's an older Weber Genesis based on the wood side tables, 3 burners and 13 flavorizer bars. Hooked a tank up to it and it fired right up even the igniter worked. [/URL][/IMG] [/URL][/IMG] Can you guys help me out...

If you take apart the charcoal baskets you can lay them straight across the kettle (like a wall basically) anywhere you want them. That's what I do for long smokes so I can keep the charcoal where I want it and it keeps them nice and tight. This way you can make your bank of coals whatever size...

Seasoned up some pork steaks with Penzey's BBQ 3000... [/URL][/IMG] Seared over direct heat to get some nice color... On the flip... [/URL][/IMG] [/URL][/IMG] Gettin' saucy for about 90 minutes. .. [/URL][/IMG] Taken out for the final sear...fell apart when I did this [/URL][/IMG]

Looks like eye of round

Started off with a 4# sirloin tip roast seasoned up with salt, pepper, onion, garlic and a little cayenne. Decided to tie it up to keep it more uniform. [/URL][/IMG] Cooked around 240º for two hours. I pulled it at 125º IT and let it rest about 20 minutes. [/URL][/IMG] Served it up on a nice...

I plan on smoking two pork butts on my kettle overnight.I was just wondering if I could get the temp up around 275 or would it want to settle in the 225-250 range because of the water pan. I'm figuring the cook will take 12 to 14 hours. They are 2 8 pound butts.

It was mixed in. The sauce on top is doctored up #5.

Decided to make a BBQ meatloaf today, just using a basic meatloaf recipe using typical ingredients.I cooked in my cast iron pan along with a few potatoes. It took about 2 hours on my OTG running between 300 and 315 degrees. [/URL][/IMG] [/URL][/IMG] [/URL][/IMG] [/URL][/IMG] [/URL][/IMG]