Recent content by Woosan


 
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    Using both racks in a 14.5

    with the 14" access isnt as much of an issue, but keep in mind accessing the meats. you want to put the meat that will access he least on bottom. on the 22' getting the second grate is a PITA. top grate is full of food, very heavy. at least with the 14, its lighter/easier
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    1st brisket, wrapping question and temp probe placement

    EDIT: i also posted this at smokingmeatforums, but wanted to also post here for more feedback. hey guys, just finished my first brisket cook. 14lb packer USDA prime, on a 22" WSM, cooked total of 12 hours at 250F. this was my longest cook to date, and also my first overnight cook. my question...
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    Need advice for high temp in 22 WSM

    i do not typically use a fan controller, but when i do birds (chicken and turkey) i get the temp to 325-350 easily. I do a minion method and instead of using 10-15 briquettes, i use half a chimney of fully lit coals, and dump them in the crater and its 325-350 the whole cook. can do a 3/4 to a...
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    Smoking in the rain

    Saw this thread and had to post! i was pumped to smoke my homecured bacon for thanksgiving, but it was raining. Weather app said i would have a perfect 3 hour break in rain. Just enough time to smoke my bacon! ...weatherman lied... had to setup my smoker in the rain... so lonely. bacon turned...
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    Smoking in the Bay Area

    hey guys!! been lurking and just joined I have a 22" WSM with a cajun door. been smoking for about 6 months, grilling for years
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