Recent content by SusanToh

Thank you! Depending on my family mood, I will try to smoke pork butt or salmon this weekend. It will be interesting... That's good to know. I don't think I have the guts to leave it unattended but it sounds like it should be ok for a few hours :). Thank you! I tried with the smallest I...

I was just telling my wife maybe I should give them some next time I smoke hehe

I am sure I will get that question soon too. I didn't know I have this many grill until my wife listed them out. Here is my grill family: - Weber kettle - Weber genesis silver - Weber Smokey Joe - Weber Q200 - 18.5 WSM

Hmm to be honest I am not sure. I don't have a thermometer (one is on its way from amazon) but it was toothpick tender. Maybe that's why I think it is not Smokey enough. At what temperature it should be considered as ready?

Thank you both Bill and Jim for your responses. I see some people actually build a shade or a wind barrier so the temperature doesn't fluctuates when the wind kicks in so I think that's what I am going to do next. I think I am using the 'Minion' method to lit the fire but the snake method is...

Thank you guys! I am hoping to see many use out of this wsm!

Hi All, I have been reading a lot on how to smoke meat and today finally take the plunge and smoke a 4lb flat cut brisket @ 225 degrees for about 5 hours. It turns out pretty good for a first timer but I have a few questions. I am sure some of these questions have been answered and I apologize...

Hi Guys, Just received an 18.5" WSM for my birthday and stumble upon this website when google on how to smoke meat and it looks like I hit a jackpot :). Thank you so much for all the information that this community contributes and I hope I can contribute in the future as well. Best Regards, HS