Recent content by Tom Hubbard

Thank you everyone. If it isn't gunk, the only thing I can think of is I am jumping the gun a bit on reassembling the smoker after I get the fire started. Out of curiosity, when does everyone reassemble? I usually will have the chimney burned down and all red hot before I pour it over the...

I have been having a real problem lately. I have a 18.5" WSM, I have had it for a few years, never a problem. This year I started having a lot of trouble with white smoke. I have not modified my cooking processes in any way. I began to think it was build-up on the sides, so I used fine steel...

Thanks everyone. Typically in determining "done-ness", I look for a couple things: Temp 195+, I can wiggle the blade, I can put a 2 pronged bbq fork through without any effort, and if I lean the fork one way or the other the meat starts to pull apart very easily. Curious about how you tell...

Ran a 7lb butt for 9.25 hrs yesterday until the internal temp was 195 throughout. Cooked at 225-260 (225 pre-, 260 post re-stock). This butt, and the last one I smoked, both came out a bit dry. I injected it with an apple juice mix, but wasn't looking for anything magical there. Curious is...

I live south of Boston and have a hard time getting wood myself. The big stores will have Mesquite and Hickory, but the wood looks bad (very old, often green, not fresh) I have been buying online, but that in my book is dicey too, sometimes you get very small pieces. I have heard Previte's...

When I smoked my first brisket, I had a weird issue I have never seen written about. The brisket ended up shredding when I cut it, almost like pulled pork, or a roast that was cooked in a crock pot. My thought is either I cooked it too long (about 1 hr per pound @ 250-275), or it was just a...

Anyone know a good butcher south of Boston (Braintree/Quincy area)? Having a hard time consistently finding good butt, brisket etc. Any idea appreciated. Thanks. Tom

Thanks. Follow-up: Curious why you don't foil? Do you clean the pan? I have read a lot of people say to foil, but at the end of the day do I really care if the pan has gunk stuck to it?

Gary- Thanks for the book, very helpful. 2 questions: 1. When (and how) should a newbie start exploring the second cooking grate? 2. I know the book is designed to educate newbies, but what are your thoughts on expanding beyond the foods listed. Turkey, beef, etc.

Just got the new WSM and it has a 2 gal water pan, so foiling with 18" hd foil doesn't work. Anyone know where to get 24" foil that isn't restaurant quality (and therefore $$$$$)?