Recent content by Steve Duf

First time smoking Flat iron steaks and looking for advice regarding finished temperature. Put the on an hour ago, WSM holding true at 235. Let me know what's worked, thanks in advance, and have a great time smoking this holiday.

Thanks for responding guys... I did have water in the pan. The probe was on the outside of the grate but was relatively close to the pig so that may have contributed, never would have thought of that so that is helpful for future smokes. Don't think the wind kicked up but, hey, I was snoozing...

On Christmas Day at 4am I put a seven pound Boston Butt on the WSM at 229 using Kingsford Blue and pecan and apple chunks. I started the WSM at about 2:35 so the smoker had found it's temp and was holding--like it always does because the WSM is awesome like that. I had the pork out of the...

I love the WSM smoker and have done ribs, small Boston Butts, and pork loins. I'm trying a beef brisket (3.66 lbs.) next weekend and looking for advice. How much fat do I cut off, if any? Smoke it fat side up or down? Rubs vs. Marinade? I've smoked smaller briskest and flank steaks and it...

I love the WSM... Have done ribs, flank steaks, pork loins, and some small Boston butt roasts. 5 or 4 hour smokes and the WSM has been awesome. Even after pulling my meat off the WSM because the meat was cooked to temp the WSM held temps for two or three hours. Have had one awful smoke where...