Recent content by Mike in Dallas

Thanks for the tips Chris. They will have another turkey being fried on site so not a whole lot of pressure on me with this one. I still want to put out a good bird. Have an awesome Thanksgiving!

I’m smoking a 15 lb bird for the family lunch except I live 2 hrs away. What’s the best way to keep warm during transit so it won’t dry out before lunch?

I am starting to plan a build of a mobile cart/ wind block/ storage for my 22” and 14” WSM. For those who have built one, what features do you like and dislike? What would you have done different or added? Thanks in advance

https://dallas.craigslist.org/dal/for/6664927700.html

Thanks for the heads up. Tried but it was sold already

How long of a smoke can you get from the 26?

How can you tell if it’s gas assist?

https://texoma.craigslist.org/hsh/d/weber-performer/6637366845.html Worth an 80 mile drive to pick up?

Am I allowed to post Craigslist links?

What would you guys consider a good/fair price for a used 22” performer in average condition ?

This might not be the appropriate thread to ask but at least I’ll help you with a bump. I’m looking into 18 or 22 inch. Have 14 and only upsizing for brisket. How does brisket turn out on your 18 compared to 22?

I’ve had my 14” WSM for about 12 cooks now. Longest I’ve been able to go so far on a full ring of charcoal (minion method) is 10 hours. I also use water in the pan about 3/4 full. Hope this helps.

I’ve seen pictures of some awesome wooden carts used as windblock/storage and am interested in building one. I’m no engineer but I can follow a woodwork plan. Does anyone have woodwork plans for one of these carts? Thanks in advance

Looking for a used 18 or 22 Inch Weber Smokey Mountain In the dfw area

I used pink curing salt #1. Can it be re-cured after smoking already? Does curing also change the texture of the meat from hammy to softer/smoother bacon?