Recent content by Michael Iler

One of the reasons I started using the WSM was because of these discussion forums. I do appreciate all the advice and help. I do apologize for posting a topic in the incorrect forum. I will try to move it. I was cooking a 4 lb prime rib roast (tried to follow the recipe Chris has for the...

My family requested that I smoke some food for the holidays, so I was happy to try and fullfill their requests. I tried to smoke a rib roast one night and a 12lb turkey the next night. I prepared the smoker using the standard method and 1-1/2 unlit coals. Problem I had was I could never get the...

Thank you thank you thank you for posting these pictures with your recipe. I made this over the weekend and it absolutely was fantastic. The pork was so moist with that flavored brine, the stuffing went perfect with the pork, I had a few apple chunks left so i threw that in there and the wife...

Paul this looks great. The wife wanted me to try this but I was curious how long you grilled it to get it up to an internal temp of 150?

Thanks for the advice. I will go with no water, but a foiled water pan. Chicken & ribs are better at a little higher temp, ok maybe then my chicken skin will get crispy. thanks again for the support. Now I can't wait for the next smoke.

I have smoked three times with my WSM 18 and can not get the temp above 200-225°F. I haved smoked ribs twice and chicken once. After the 1st smoke I bought the maverick ET-732 so I could ensure the grate temp was actually low. I have been using a full foiled water pan. I am using 1 1/2...