Recent content by Peter Wells

Any suggestions for gasket kits for my WSM

We have decided to smoke a turkey for Thanksgiving - in preparation last night I did a test smoke with at 12+ turkey. Smoked at around 240 for 4 hours with apple wood The meat is great but the skin is rubbery - Should I expect this or is there an alternative

I am going to smoke two chickens and am interested in best recipes folk have. Thanks in advanced

I am new at this smoking process. The first couple of smokes I sound it rather easy to maintain a 220 temp using briquettes. This time, with the advice of a local grilling store, :wsm22: I used charcoal and have found it hard to maintain the temperature. I started some of the charcoal...

thanks - I do find the names confusing

I will now reveal my newbie status - what are "side ribs"

I kept it at 225

My first smoke went well - pork shoulder. But my second was baby back ribs. They came out a little dry. I followed the 3 - 2 - 1 method but think I over cooked. Any sage advice out there?

thank you all for your replies - I did my first smoke yesterday - pork shoulder - I think it turned out pretty good - and no one got sick. On to ribs

I am in process of ordering my first WSM - I have seen comments about seasoning the smoker - any thoughts and/or suggestions about this process.

Thank you all for your replies - I think I am going with the 18 - seems to make sense given my parameters

I am about to purchase a WSM and am wondering if they all have the Silicone Temperature Grommet. I ask because the images on Amazon don't seem to show the grommet

I do have a kettle - I think it is my 3rd one

I realize that others have struggled with the question of choosing between an 18 or 22 so I am not alone or unique. But I am struggling over the choice. The facts are: 1. I am retired and when I cook it is usually for my wife and myself 2. If I cook for more it hardly ever more than 5 - 6 3...