Recent content by M Merrill

I see that the new WSM's have a large probe hole to accommodate the silicone grommet. I have an older model and prefer the metal grommet that installs in the support hole. Does anyone know where to order them? I just need 2... Thanks!

I mounted wheels on my 18.5's legs. As I was wheeling it out to the back patio the other night, one of the legs buckled. I'm glad I had a firm hold on the hangle. My question is, "can I install the wider legs from the 22" onto the 18" ? They look sturdier. Thank!

I'm not new to smoking nor new to my WSM, but I need some help. I've had the brisket on for the past 3 hours. I started out with a grill head temp of 170°. Since then it has gone up 20°. I have all 3 bottom vents closed with the top wide open. I'd like to cool it down to 175°. So, can I close...

I have a chance to buy a GuruQ DX for $175 OBO that was used on a Backwoods smoker. What would I need to do to get it installed on my WSM? And is the DX2 better than the DX?

I've always loved the quality of the smoke I've gotten on my WSM. But I hate chasing temps - so much that I bought a pellet smoker. I like that I can just fill the hopper with wood pellets, set the temp, insert the probe and wait until the alarm goes off when it's done. But, though it's very...

Granted, my rub choices lack sufficient amount of salt... But isn't Big Bob's rub and injection an enormous amount of salt? Won't it turn out tasting like ham? The Renowned Mr. Brown Recipe looks great! I'll probably cut back on the pepper slightly.

Thanks for the great replies... I've thought about injecting. Any suggestions of recipes? How much rub do you add to the finishing sauce? Also, I have been experimenting with many different rub recipes. Though I haven't found the "winner" yet, I am having fun with each of them. Merrill

I have been smoking shoulder, baby backs and chicken for over 2 years. Though nearly everything from the WSM turns out excellent, my shoulder lacks taste internally. My fuel is Kingsford Blue with a few apple chunks. I am currently using a simple finishing sauce of chicken broth, bbq sauce and...

Really good info! I, too, have struggled with to get the temps past 195. Sometimes up to 3-4 hours more just to reach 205. Next time I will try the "wiggle test" at 195. Do you think that injecting is the key to obtain moisture? Also, I don't use water in the pan. I have always used a foiled...

The meat is never frozen. I always leave the meat overnight in the fridge. And I attempt to allow the meat to reach room temp before placing on the smoker. My test when pulling is moisture content and tenderness. Don't you increase the risk of drying out the meat if you smoke it at 275...

The last 3 or 4 pork shoulders have taken 20-22 hours before they are done. Why are they taking so long on my WSM? I purchase 7-9# bone-in shoulders in a standard double pre-pack from Sam's Club. I use a 3-probe NuTemp probe. One probe at top grill level and one in each of the shoulders. (I...

Smoking is just like other hobbies... The more time you spend at it, the better you perform. Since last Fall, I have found that Kingsford Blue outperforms Royal Oak. I stocked up on the Memorial Day sale at Menards and Lowe's. The WSM's run so efficient, I still have 4 or so 45# double bags...

I have "lived" this site for the past year. It contains a wealth of information from some very generous people. You won't be sorry to purchase that smoker. I love mine! Merrill

I would buy it without hesitation! Merrill

I would purchase a new 2820 on Amazon for $224. Merrill