Search results

If your WSM gets to hot with the top vent full open and a single bottom vent 1/2 open....close the bottom vent to ~1/4 - 3/8 open and see where the temperature stabilizes. I would think the insulation would make the cooker even more consistent than a stock cooker. Learn what vent setting...

Nice write up.

There is no such thing as cheating when it comes to cooking BBQ (in your backyard) so get that notion out of your head. I watch BBQ shows and videos too, and I particularly like the Franklin videos. That man cooks more briskets every day than I will cook for the rest of my life....just...

When I first started using the WSM I was afraid of over smoking the food....now I am pretty sure that ain't gonna happen. Compared to many here I use a lot of wood chunks. Try different amounts of wood and learn to cook the way you and the people you are serving like it. If that means heavy...

I truly don't know why, but I don't want to cut my ribs in half before cooking them either. Its silly because that's the first thing you do once they are cooked. Ribs and full packer briskets pushed me towards the 22" I don't know if the 22" is a fuel hog or not (it is my only reference...

I got the bottom panel glued up today. I did two small glue ups and then joined the smaller panels to form the base of the cart. Partial glue up 1 by chashint1, on Flickr Partial glue up 2 by chashint1, on Flickr Full glue up 1 by chashint1, on Flickr The small piece of plywood on the tenon...

Since I was not satisified with the quality of the stacked dado I will use a router to cut the mortise in the end board. There is a point of curiosity for me, all of the tenons on the 2x6's are just a thinner than .5" which is fine. image 6 by chashint1, on Flickr Not sure how or why the...

I finally spent some more time working on the WSM cart. A good portion of the time was spent aligning my miter saw and my tablesaw which were not cutting square. A long time ago I bought a stacked dado kit but never really had a project that I thought I could use it on. Since this project is...

Looks great. I have one in my WSM right now that has been cooking overnight. If it looks as good as yours does when I break it up I will be happy. I used some apricot, hickory, and oak for this cook. My temp was 237 1/2 hour ago, but I put a fattie in there and the temp jumped up to 260. The...

Is salt, pepper, onion powder, garlic powder considered a rub? That is all I ever use on beef. I also have a real rub that adds chilli powder, mustard powder, paprika, sugar, cumin to the SPOG that I use for pork. The last few chickens I have cooked I used Klose poultry seasoning.....good...

Interesting. Maybe I am imagining it but I think I can tell differences between various woods. They certainly have distinctly different aromas when they are burning.

It is hot and I am not in good shape so even though this is not a real complex or precision project it may take me a while. Someday it will be finished so if it does not get too boring check in once in a while. temperature by chashint1, on Flickr For projects like this I start out with an idea...

Lighting the chimney for the WSM is all the side burner on the Genesis is ever used for.

It's in a different location than the grates, stands to reason it may be "off". If you really want to know if it's actually measuring the wrong temperature you have to measure at the same location. More important than it being "off" is whether or not it is a consistent difference from cook to...

Awesome, I think about getting the hanging rack once in a while.

This thread has several examples plus some links to more http://tvwbb.com/showthread.php?60242-Building-shelter-for-my-WSM I am fixin'to build myself a cart, still thinking about the final configuration. My goals are to have a place to hang the lid that's easy to use, a work surface, a cabinet...

A question for you guys that have built your carts with the WSM sticking up through a hole in the top...... How do you clean out the ash and load the charcoal?

Thanks for posting the pics and talking about how the hinge works.

I cook my briskets low & slow like that and I don't get much smoke ring either. At this point I have given up on the smoke ring and settle for great taste. All of the food looks terrific.

My invitation must have gotten lost in the mail and that is tooooooooo bad because the spread looks awesome. Nicely done sir.