Recent content by Nathan B

Fruita Wood Chunks for me. I ordered once from them and I've never went back to the store for wood. Prior to that the best I'd found was the Weber chunks. I usually got them from Ace Hardware.

Depends on the cook. I use the minion method for long cooks and standard for short. I seem to get a lot more life out of my charcoal using my Stoker.

To add coals during the cook I pour in lit coals from the chimney starter and use the door like a chute. I have a long set of tongs that I use to even the coal bed out and pull out any coals that dropped between the ring and the cooker's wall.

Thanks all. I'm taking a shot at buckboard bacon this weekend. Wish me luck.

Hi all, I'm somewhat of a newbie to this. I've been cooking on the WSM for going on three years. I'd done some smoking on electric smokers previously, but an opportunity came up and I made a trade for a used (one time) 22 1/2" bullet. I added a second 22 1/2" to my collection this past...

Most of the food I've had off pellet grills has some smoke, but it's fairly weak. Kind of a hint of smoke, instead of it being a major component of the food. That said my dad loves his Traeger. It's just not the same to me.