Recent content by Nicolas

Mitch, how did it go?

dude, it won't happen. i promise. just throw them in there. dont need to soak or anything. the WSM doesn't have the same kind of air leaks.

I'd actually be concerned that you don't have enough time. Also, mopping will slow it down further.

It's going to stall out around 150 and take hours to go up 20-30 degrees. Don't worry.

I get mine from Golden Gate Meat Co. in the ferry building in the city. Grass fed, corn finished all natural and nothing less than choice. great flavor but not cheap.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The water pan is optional. I don't think it adds much, so I stopped using it. If you do use it, you can just set it on the grill grate rather than down inside where it would...

i use my kettle with a smokenator when i am doing ribs or chicken. given that i have the somkenator the 22.5" WSM feels like overkill if it's 3 or fewer racks of ribs or just a couple chickens. actually one brisket or butt even feels sad and lonely all by itself in the WSM but i can't get 20...

mine never come out consistent across the whole rack but i've always assumed that was because the rack isn't of uniform thickness all the way across. i'll be interested to see what people have to say about that.

I add wood in the same way regardless of hat it is. The only thing that varies is the amount. I split it in to 4 equal amounts and add it as soon as I put the meat in and then every 30 minutes there after until it's all gone. So it's all in by the 2:00 mark.

I'd like to get some input from you with a lot of experience on your favorite ketchup based sauce recipe. I'm personally not a huge fan of sweet sauces like that and prefer mustard sauce or just straight vinegar and pepper. on my ribs i don't like any. BUT. Others do so i keep trying different...

I know this will seem a little OCD but I weigh my smoke wood. I use 16 ounces for brisket and I try to add it in equal amounts at time 0 and every 30 mins thereafter for the first 2 hours and no more for the rest of the cook. I understand the temp issue but I was under the impression that it...

when you say the thicker end, do you mean in the point or the flat? i insert my probe into the thicker end of the flat at a 90 degree angle to the piece of meat and get good results that way. as for your second question, i keep the smoker near a ledge/shelf on my fence so i can place it there...

How much wood did you add?

no expert yet but i've decided i dont like foiling, assuming i have the time. i just did a 12lb brisket for almost 20 hours. no foil obviously. i purchased a higher quality of meat and it was just as moist as foiling a lower quality piece of meat. so for me i'm just spending the extra money on...

out of curiosity, where did you find someone selling a used one?