Recent content by Lynn Dollar

You might be wondering, if I have a Masterbuilt GF, then why am I messing with the WSM ? Because last time I went out to fire up the MB 560, the fan did not come on. I think I've fixed the issue, but I never know.

I did this cook for me. Strictly for me. And I thought I would share what I found here. That's it, period. But you do you, timmy, you do you.

Yeah, well, Harry Soo gets away with burying his chunks, because those comp guys doctor up their meats with sauces, injections, marinades and several rubs ........... until any creosote on their meats is so hidden, no one can find it. Even a KCBS judge. But you're right, you do you...

I've buried my chunks, cooked at 350* and still got white smoke.

That's what Harry Soo does. And Harry cooks at 275*, which creates a hotter coal bed.

I'm gonna do this again. First change I will make is to put more wood chunks in and I'm thinking I light a Weber Junior chimney filled with small pieces of lump, and dump those on the chunks. I'd really like to see others try this, to see if they get the same results. Or how it compares...

And after the cook. I was very curious to see if the cherry chunks burned. And they were completely consumed. I carefully deconstructed the charcoal on the WSM grate to get a good look at what happened to the chunks .

Here's the chunks after putting the 10 lit coals on , and this was the only time I got white smoke

I tried a new way of putting chunks in my 18 WSM. I put them under the charcoal grate. Gravity feed smokers produce a clean smoke. The inventor, Walter " Stump " McDowell , says super heated air in the charcoal hopper cleans the smoke. Whether wood chunks are placed in the hopper or below...

There was really no good reason for Hitler to do this, like many of his moves. Germany had no obligation to Japan to join the war. There was very little cooperation between Japan and Germany for the entirety of the war. And other than invading Russia, this may've been the most stupid...

Where Have All the Savory Spareribs Gone? Now , there will be hordes of Daniel Vaughn followers looking for the next " new " thing .... the savory rib, he's already suggesting savory rib barbecue tours :D;) For a lot of years, I used the Texas Sugarless Sprinkle rub that Chris has in the...

Tom Horsman reviews the new version of the Reqtec Bullseye. He tests it to get 1,000 degrees and it gets between 910 and 950, which is close enough. But what do you do with it ? Pizza ? I don't think I'd want to sear a steak, but I've heard that steak houses use those kinds of temps...

The American Air Museum does great work. Its a group of Brits. They've accumulated a large amount of info. They allow contributions, I uploaded that pic of Dad.

When we think about Dec 7 , we solely look at Pearl Harbor. But at the same time the Japanese began invading all through southeast Asia, to form their " Greater East Asia Co-Prosperity Shere " . These were gains they hoped to hold after they'd negotiated a settlement with the US. Japan...

IMO, the Marines in the Pacific got the toughest duty of the war. Just as far as conditions they lived under and they fought a barbaric enemy that would never surrender. I think the best personal account of WW II that I've read is " With The Old Breed " by E.B. Sledge. What he endured...