Recent content by Mike Rockwood

Yeah - all my vacuum sealed pulled pork is all gone, so I'm 6 hrs into an overnighter with 4 butts happily smoking away. The WSM has locked in at 240 at the dome. First smoke opf the year, so I'm still using the old K-ford briquettes. I don't expect any issues going through the night.

The only oak I wouldn't use, would be poison oak.

I have heard that, given "clean ashes", that they can be used in a garden, using it in the same way the "potash" is used. With the minimal understanding I have of acid/base and soils, I believe you would not use a whole lot of ashes in your garden, or it could throw your Ph balance off. As...

You might want to test/calibrate your thermometers/probes. Perhaps you are getting some inaccurate readings. I measure my temps at the dome, and run at about 250. This pass weekend, 2 8lb butts took about 15hrs to get then up to 195. As far as brisket goes, I'm still a-learnin'.

I think I learned that for a 6.5lb brisket flat, that 10hrs is too long. The sliced brisket was tasty, but I found it dry, inspite of two butt's on the upper rack. Next time 8-9 hrs, then take it off.

Oh - Another thing... I had not used my smoker for about 6months. I know, I know.. blasephemy. Where I had not used the smoker and related "stuff", I made sure to calibrate my thermometers and probes. I found one Polder probe that read 20degrees too low. So, I tossed it. If you are new to...

I agree - temps are easier to control going up, then bringing them down. With that being stated, if you have room, add some ice cubes to the water pan. That should help out right now.

Things went well, thank you. I think I still need to work on brisket flats. It sliced up ok and was flavorful, but seemed dry to me. I haven't had alot of brisket, so it's difficult for me to compare. The only thing I can compare it to, is the pulled pork. But given how moist the butts...

The butts and brisket have been wrapped and in the cooler for about 90 mins. I'll be leaving them there for another 90 mins, or so. WSM grills have been lowered to sit on top of the coal-ring, and have all burned-off and scraped down with a stiff wire bruff. Still coals left, after 17hrs...

When I've needed to use chips, I prefer to make "foil-logs" by rolling up some foil with the chips inside. Poke a number of holes and place a few of these on/in your coals. I agree - plain chips on hot coals does not generate much smoke. I do have one of those cast-iron boxes, that I use in...

Well.. the butts and brisket are up to 180, and looking mighty fine. I think I'm on target for removal in a couple of hours and let them sit wrapped in a cooler. Whenever I've had to add briquettes, I've used a narrow, fireplace shovel to add them. Depending on the situation, they go in...

Temps at the dome was at 240 when I got up. Brisket is sitting at 153, and the butts at 165. I opened the vents a bit and did a gentle tapping of the fire ring. Sipping coffee, the sun is rising clear, and there are some good smells wafting into the house from my deck.

Sox win, 7-4. Damon hits 3-run double in the bottom of the ninth to break the tie. The WSM temps have settled in at 240. I closed one vent, and left the other two open about 1/3 each. The breeze has settled down for what looks to be a calm night.

The temps at the dome have risen to 225. I'll keep an eye on them before closing down the bottom vents a bit. Each vent is currently open about a third. Steady stream of smoke rising from the top. My RedSox are up, 1-0.

with about 20 briquetts. The ring is full. Apple and hickory chunks located throughout. A few to go on top. Sand in the pan. Southern Comfort is readily at hand. 2-8lb butts, rubbed last since last night, waiting in the fridge. They're going on at 7pm,EDT. 1-6.5lb brisket flat, also rubed...