Recent content by William H

This is what we do for competition on my WSM 22.5

When doing an overnight competition do you guys shelter your WSM? Im thinking of putting our 2 WSM's under our second EZ-Up. Im concerned about rain and wind.

Count me in.

In your home on your network it's as simple as typing the ip address into your web browser. In order to view externally its just port forwarding.

I have the CyberQ WIFI on my 18.5" WSM. So easy to use. When I smoked my turkey at 325 I opened 2 lower vents slightly for more air. I had no issues keeping it at 325. Top vent was fully open. I use it off my iPhone, Macbook or iPad with no issues. On my network and remotely. It makes...

I had no dryness on my turkey but maybe that was because it was fresh from a turkey farm. I did use his gravy recipe (see the photo of my WSM). I used 3 qts of water as he recommended. I did have evaporation loss, so halfway into the cook I used a full bottle of white wine. I thought the gravy...

Thanks guys. I want to smoke another turkey for Christmas.

What did you think of the smoke? I used 2 chunks of peach but I think peach/cherry would taste good.

I used the normal water pan as my gravy pan. I had 3 quarts of white wine and veggies in there. I didn't add any charcoal for the 3 hr cook. See my other thread.

I also just purchased my 18.5 WSM this year. I have cooked ribs a few times, full chicken and 2 pork shoulders. This was my first smoked turkey. I went with lump charcoal minon method, and 1 full chimney of lit lump charcoal on top. Temp always stayed 300-325 the entire cook. Ambient temp was...

This is the first time I have smoked a turkey and the results were great. I followed Meathead's instructions. 16lb fresh turkey Brined with basic salt brine for 12 hrs Air Dried overnight in the fridge Wet herb rub on turkey for 4 hours Weber 18.5 WSM Lump Charcoal 2 Chunks of peach wood...

I'm doing a 15 lb Heritage Turkey. I'm going with Meatheads recipe for smoked turkey. Basic Brine, Simon and Garfunkel rub. I plan to use Stubbs lump charcoal and peach wood for smoke. I can't wait to try this out.

Im planning to brine and do this rub. Im going to use the brine recipe on his site. Just like he does it.

Rick, Very cool.. Do you know if there is anything like this for a Mac? Thanks!

I just bought the CyberQ wifi and used it this weekend. I was amazed how well it worked. I set it up to text my iPhone if the temp is too low or when its done. I checked the status via my iPhone 5 and Google Chrome. It would be great to have an app for this, but the web page updates on the fly.