Recent content by mwhuffman

Same here in TN. Was at Sam's today, still the same ole butts they've always had.

If you have Academy Sports near you, they carry bags of apple, cherry, hickory, pear and mesquite. It's always good to put out feelers with friends/relatives about needing wood for smoking. Someone is always cutting down a nuisance tree or has storm damaged trees that they're cutting down. I got...

Mine runs almost 50 degrees cooler than my Maverick ET-732. Since I got the Maverick, I don't even pay attention to the built-in thermometer.

Did this mod today. A few minutes of work which will save untold aggravation during those high heat cooks. I wanna cook something now just to test it out. Thanks for the write up and pics, Lonnie Mac. You made it so easy, even I could do it.

I've held butts for 3-4 hours tightly wrapped in aluminum foil, then wrapped in an old towel and placed in a cooler. Temp will go up 5-10 degrees and then start to cool off. Meat was still plenty hot and very juicy. I actually prefer letting them rest for at least a couple of hours before pulling.

Looks fantastic, Derek! The sausage looks great! Thanks for the pics. Mike

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave F (KickSaveDave): MW, I cannot take credit for this but I am passing it along from another thread on here. I had a similar problem, my overnight...

Steve and Wayne, Thanks for the input, guys. I'm keeping a log of my cooks and the conditions, temps, etc. Hopefully I will stumble upon the right combination of factors where I can get more stable temps for a longer period. I guess I'll just have to eat all my experiments. Mike

Hey Charles! Looks like we have a few Tennesseans on the board. Kinda feels like I'm right at home. I have a daughter in your fair city attending Union, so it's a miracle I have any money left to buy charcoal, meat, etc. Here are a couple of pics of the first butt on my new WSM. Just before I...

Thanks, Rich. I started out with the water pan full of hot tap water, as you said. I may try the next butt with no water and see how that does. As you and Pat both agree, nothing is set in stone and everything is "about this much" or "about that long" at "about that temperature". The end result...

A follow up to my own post...I removed the water pan entirely and the temps went up to 250. Meat temp is right at 190, so I'll be pulling it soon. Thanks again for the help. If I have time, I'll post some pics later.

I'm replying to myself to correct an earlier post. I stated Chris' suggestion was 40-60 lit coals on top. He actually suggests 20-40 lit on top. This was my mistake, 50 lit coals may be way too much.

Thanks for the reply, Pat. I started with a full to the brim ring of unlit. Once again using Chris' suggestion of 40-60 lit coals on top, I used 50 lit coals, evenly distributed. I'm not that bummed out by the rollercoaster ride of trying to adjust temps, it's the fact of the charcoal burning...

Hi! I recently got an 18.5 WSM and I'm on my second cook. The first was a turkey done HH as per Chris' instructions on this web site. I used the recommended amount of charcoal (Kingsford Blue). A couple of hours into the cook, I noticed the temps dropping and upon checking found the charcoal...

Had a similar experience recently with a new WSM 18. Several of the nuts and bolts were not in the hardware pack although the entire package was sealed. I guess somebody can't count. Weber CS had a me a new package of hardware in 2 days.