Recent content by Terry Hazelgrove

Thanks for all the suggestions, looking forward to my first brisket. Made 2 beer can chickens on the wsm tonight they were very good.

Going to do a brisket that is just over 4 lbs on my 18 wsm, at 225-250. Using k charcoal. I have been reading that it takes approx. 1-1/2 hrs per. Pound. Is it possible to cook this brisket in approx. 6 hrs. Thanks.

Going to make 2 beer can chickens on the top rack of my 18 wsm, using k charcoal and apple chunks. High heat 350 plus. Need advice for crispy skin, that taste good and of course juicy chicken. Thanks

Thanks, for the info and picture. I did not think about The moisture, I'm going to use some blocks to keep it higher off the deck and not not use the mat.

I got my wsm last year, I purchased a fiber board grill mat. When I put it away for winter , I found that it faded and there was some blistering of the maintance free decking. This year I'm planning on puting the mat back down then puting patio blocks that are about two and one half inches...

Just opened a picnic pork shoulder,to put rub on. It had a somewhat strong odor, I rinsed it under cold water and dryed with paper towls.this is the first picnic pork shoulder I have purchased,is this normal. Also it has the skin on.

Thanks for the tips,I will try these two sauces. I have done several smokes on my wsm this will be my first pork butt, the party is June 12, I plan to cook at least two pork butts before the party, and try a few sauces.

Going to smoke 4 bone in pork butts on my 18 wsm for my daughters grad. Party and I'm Looking for good vinegar sauce to keep pulled pork moist,Since I will be cooking the meat 1-2 days before the party then reheating in a roaster oven. Any sauce recipes or tips would be appreciated. Thanks