Recent content by Taylor Martin

Either is fine. Just looking for the best method

I'm smoking a butt to take into work, but the time it will be off the smoker til eating time isblile 5ish hours. Any suggesting for keeping it warm? I'm thinking crock pot, but I've never tried if before? Any help would be appreciated.

But with that in the water, won't it help hold the temp between? I thought the point of the clay saucer was to help hold heat and thus prevent temp spikes and also use less charcoal?

Anyone ever try water in the pan and then submerge a clay disc as an additional heat sink?

First butt, first smoke ever. What do button typically run weight wise?

It's a 3 pounder. Any cooking or rub suggestions?

What is this? I keep reading about it?

Thanks for all the cooking tips! Any suggestions for bacon? I saw a thread talking about how to cure it and this maple recipe but i can't find it now!??

Stan- any idea why your smoker uses less fuel? I am intrigued to see what kind of fuel usage I get out of my 22.5 wsm as I've heard varying stories of charcoal usage

.... And bought a 22.5 wsm. Oh yea! Just stocked up on charcoal... 20lb bags at lowes for 4 bucks... K blue to be exact. Anyway, I'm going to do chicken thighs and sausage on its maiden voyage. Any suggestions? I've heard you should use a water pan for the first few smokes? Why is this? I'd...

I need a store like this where you can buy wood chunks loose like that!

Thanks for the info. I just because a wsm owner. First weber ever. I wanted to see how big they were side by side, and the link led me to a bunch of videos which showcased them. I've wanted a smoker for YEARS and finally decided it was time to pull the trigger!

Looking for a picture of these 2 side by side and top down on the grates, with or without food. Can anyone help me out or point me in the right direction? No one local has em to see in person.

How many can you fit on each smoker? I'm getting ready to order a smoker, and will mainly do 30 to 40 thighs at a time, perhaps some sausage or pork chops too. Just looking to get an idea of capacity. I've seen the online pics but no where around me has them in stock to look at in person...