Recent content by Tom McKenzie

Tried again yesterday. Nasty creosote taste! Left top vent wide open, sides about 1/2 to 1/3, added NO wood chunks, maintained ~ 250*. Must be the Stubbs briquettes- checked bag and it is the "product of USA" kind. Guess I'll try K before I give up - frustrating. I guess it's possible I've been...

Glen, I'm using a Maverick with probe clipped about 1/2" over the grate and I mounted a temp gauge through the steamer pot about 1" below the grate - both read the same. During my initial burn in(without meat) temp went well over 300 with top vent wide open. Of course, things were bright and...

Frank, You may be right about getting an oversmoked product with a dampered down top vent. What sort of temps can you maintain with the upper vent at 100%? Do you have the the SJS or SJG? What charcoal do you use? Thanks, Tom

How did I get 11 1/2 hours? Luck I guess. :) I filled the ring tightly, removed 7 briquettes from the center and returned them after they were lit, kept temp between 240 and 250 (bottom vents less than 1/8th open, top less than 1/4). At 9 1/2 hrs, foiled butt ( IT was 182 ), at 10 1/2 hrs...

Thanks Glen, I've been cooking for about ten tears and over this period of time have used just about every type of smoker imaginable. Started with a WSM -added a guru later and loved it. Added a Lang 60 stick burner to my arsenal and then a Traeger. Still have the Traeger 125 but primarily use...

Glen, I'm thinking I may try that next time. Like the Stubbs. I got a 11 1/2 hour burn out of one basketful.

I have recently completed a mini WSM build using WSJG. Have done two cooks(2 pork tenderloins and 1 butt), both of which yielded oversmoked meat. Used Stubbs briquettes and 3 2"x2"x1" pieces of hickory buried within charcoal on both occasions. Started fire with 7 lit bricquets placed in center...