Recent content by Olly_G

Hi all, I’ve just made one of these for my 22” I run a river country thermometer with a 4”stem and there isn’t enough clearance when the lid shuts, would you cut a notch out the top ring of the hanging rack or make a sleeve to reduce the stem length?

do you guys cook on the bottom shelf with it? i'm guessing it's hotter down there vs the water pan ? I'm thinking turkey on the top, chicken on the bottom for the big day.

I would leave whole and slice cold when you need it. Yesterday I was at a Christmas festival and ordered some brisket, the guy had it whole precooked and chilled, sliced a bit off and warmed it quickly on a griddle, it was delicious. I think pre-cutting meat can dry it out.

I did on that occasion as I was running a bit late, but I think you could get away with not doing it till you rest at the very end

What style plate you using?

I agree on small smouldering fire, it really doesn’t give the best flavour ie bad smoke. When I open her up and get that thin blue smoke the taste profile is great. I also run compressed oak chunks, they ignite very nicely. having a nice fire with lots of air makes this thing very much like...

Ok so i've been looking at those H20's and like the idea of them, specially for hot and fast, it got me thinking, my wsm pretty much is configured to do the same thing, minus the log splits. I recently installed another top vent to give me hotter temps, for those times you need quick heat for...

do you guys always use the pan when hanging? I found the drippings nearly extinguished my coals if I didnt.

does rain effect the temp quite alot? thinkig ahead!

waterless has been a revelation for me, i'm in the UK where its cold and windy, my charcoal consumption has halved. Just start a small fire and build upto your cooking temperature slow (275f) or you will over shoot. The fat from the meat hitting the pan and flavouring the meat is awesome, I open...

spatchcok the bird and cook at 275f belly down till it hits 145f internal. Then flip here over and crank the vents (I've installed a second in the top for these situations) Turns out very good, I dry brine with salt for 6 hours before as well.

What about the deflector used in the drums? how well would this work compared to a bowl? I guess you would get more flavour potentially, as the juicy wouldn't collect in the pan? http://bristoldrumsmokers.co.uk/wp-content/uploads/2016/04/Heat-Deflector.jpg

Since I added an additional top vent to the wsm higher temps are easy! Tyson, do you remove the pan?

My wsm will be warm and running from the brisket that would've been on all night. I like the idea of hot and fast to retain moister, that's how all my successful chickens have turned out. Do you guys consider turkey that hard to retain moister compared to chicken? I've never injected or...

thanks for all the advice chaps, i'm going to embark on a night cook next to give me more time, I'm thinking now it was infact under cooked :(