Recent content by Ron Price

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson: That bird has a wonderful color. Congratulations!!. You might consider runing your probes thru the hood vent holes, they may get damaged...

I broke in the new WSM this past weekend. I ran it wide open with a Turkey using one lit chimney poured over one unlit chimney and the smoker ran between 310-355F for 3 hrs without touching it. I was very pleased with the performance.

Well I smoked the Turkey for the maiden smoke on my brand new WSM. Here's the new WSM! ...and here's the brined/smoked Turkey. I'll be smoking the brisket this weekend.

As my sig suggests. There's nothing better than the marriage of Blues, Brews and BBQ.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH: Unless you've done it before, I would recommend against it, especially if you using a 'heavy' smoke wood like hickory or oak. Your turkey is...

I have a 9lb Turkey breast. How should I change if at all the recipe to adapt to the 9lb breast. Thanks in advance.

Well I got it and assembled it last night. She's ready to smoke! I also plan to smoke a 9lb turkey breast in addition to the brisket. Looks like it's going to be a nice weekend.

Thanks alot for all of the personal experiences and viewpoints. I think knowledge this will definitely help me.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mac McClure: Here is a link to some data on fuel research. Do keep in mind that there might be some bias when comparing to the "House" brand...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Charles Howse: Ron, Have you read this... http://www.virtualweberbullet.com/tempcontrol.html Welcome to the best forum on the 'Net. </div></BLOCKQUOTE>...

I am trying to find the best ways to control the temps in my new 18.5 WSM. I know the vents are critical in that they supply the oxygen and can control the temp. Lump vs briquette. I also know of the minion method but are there other tricks that might help me maintain good control of the temps...

Any suggestions for time, temp, foil and cooler for the brisket. I was thinking trying to maintain 250F until fork tender then foiling in a cooler for an hour???

Thanks for the quick reply. I'll just let er'rip then.

Thanks for the welcome. I am really looking forward to firing this baby up. Any tips to breaking the smoker in...should I burn it in or just go with it?

I got the 18 1/2 because it's just the wife and I. I can't imagine needing to feed more than 10 people. Actually the WSM came a day early and is sitting in the box in my garage waiting to be assembled. I am planning to assemble it tomorrow.