Recent content by William Merritt

Congrats!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by NickD: I guess I should clarify question 2. I did cook with water in the pan. My temps had been around 205-210 on the dome therm, but after 4 hours or...

I appreciate all the feedback, it is just a little disheartening that I could get a nice smoke ring on everything I smoked on my transformed Brinkmann grill into a smoker, but not my WSM.

Thanks, I will try that next time, rub it then back in the fridge for a while. The wood should not be old, just bought it at Academy. Yes, I have been trying different things before the rub, like mustard then rub, worcestershire then rub.

about halfway between room and cold.

I learned a long time ago, the only stupid question is the one you didn't ask. Yes, the chunks are placed on top of the lit coals, I do notice later that they are not burned up all the way, have to poke them around, at times.

I am cooking at 225, ribs are on for about 3.5 hrs, brisket and butt , 8 hrs+. I keep the smoke going for at least 2 hrs, briskets and butts about 3 hrs. The meats comes out of refrigerator, gets rub, once fire is ready, on the pit. The trouble controlling temp at first was it was temp would...

Starting smoking on my old Brinkmann several months ago, everything turned out good. Bought my first WSM and I have to admit it took several cooks to learn how to control temp, but I got it down. My problem is in the last several cooks I am not getting a smoke ring on my ribs, brisket, or pork...