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I tried something different and cracked my Pampered Chef flat stone sheet on my gasser earlier today while laying down 2 room temperature NY Strips :( I preheated the grill using the 2 outside burners to 450 with the stone right in the middle of the grill area. I laid down the first strip no...

It is a pricey machine, the K-cups are pricey and the cups are not recyclable. I make 16-20 oz most days just for myself. I have an ancient Mr Coffee 10 cup brewer for gatherings. For daily use, I bought an 8 cup Chemex with glass handle. It uses paper filters and it works best with a thin...

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Yes, the wind is harder to deal with than extreme heat or cold. I have an ET-732 and I monitor dome, internal and grate temps but I use the dome temp as my "official" cooking temp for consistency purposes. I find the grate temp to be impacted a lot by placement. I don't doubt the temp reading...

All good advice. Consider using a foil wrapped clay pot instead of water. The contents of the saucer is used as a heat sink to maintain temp. I've used both, water does not add moistness to the meat in my experience and there the cleanup is much easier with a clay saucer. Dealing with grease...

Hi Tony, Interesting hypotheses, great pics. However it has been my experience that runs counter to all three of your assumptions. Obviously YMMV. 1. I have a ok/poor seal to my dome and middle section to my 22.5 WSM. It came shipped almost 2 years ago not fitting very well. That is one of...

Hello Colin, I'm a weekend smoker. I've cooked 2 full packers this size many times using my 22.5. After resting, I into 1-1.5 lbs chunks and seal in a freezer bag to be used for fast weeknight dinners. What I usually do is smoke as long as I can using one big ring of KO, maintaining temps...

I usually smoke 4-6 butts with room to spare on my 22.5.

Hi, Thanks for the tip on the Amazon seller. I am a prime member and it is cheaper. I heat the meat differently. I will place a bag of meat in a pot, cover with cold water, cover, heat to 180-200 then simmer on for 30-40 mins. The bark is chewy, no crunch but my kids and I are not big bark...

Hello all, Using my 22.5 WSM, my M.O. is to smoke large amounts of meat (butt, brisket, chicken) then portion out into 20 oz family dinner servings then seal and freeze using my Food Saver. It saves $$$ and time for busy weeknight dinners. Last night, I heated, opened and served a 2lb bag of...

Here are the price changes for NVa. Boston Butt - Costco 15 Sept 2012 - $1.79/lb 23 Nov 2013 - $1.89/lb 19 April 2014 - $2.59/lb Whole Chicken - Costco 23 Sept 2012 - $1.19/lb 25 Dec 2013 - $.99/lb Brisket - Restaurant Depot Angus Superior (untrimmed flat & cap) 8 Oct 2012 - $2.68/lb 18 April...

Hmmm. It sounds like I should have held out for some venison instead. Too bad, I can't trade it back in. I think the brining they flour/cornmeal then fying approach is the best bet. Or shredding it and making chilli. Thanks for the input everyone. :-)

Hello all, It's been a while since I posted. I had my first smoke of 2014 last weekend. I filled my freezer with pre-portioned pulled pork and brisket dinner servings for quick family weeknight dinners. A neighbor who is an avid bow hunter just gave me a 3-4 lb wild turkey breast he shot...

Great video Chris. I watched the whole thing at 330am...

Thanks. I will try the bread to clean my grinder. I used white rice too and that worked pretty well.

Yes, different tools for the generally same result. It is all good. Once I smoked six 9-lb butts in my 22.5; I suppose I could have squeezed in 2 more. Living in NVa, getting ample supplies of smoke wood for a stick burner is extremely problematic whereas I can get pallets of KO for cheap...

Hi John, Welcome to the forum. Sorry, what is a BOB? If it's a full brisket, backward plan to include 1 hr of rest time for meat. The usual method is pan & foiled wrapped meat covered with towels in an ice chest. This is also a great way to hold meat prior to serving. Cook the meat to...

In my experience, once the WSM gets to temp, the meats will cook on their own, relatively independent of each other. Keeping the dome on and limiting wind exposure will speed the cook. Plan on cooking to 190-195 int temp then test for tenderness using a fork/probe, usually int temp 205. To...

Hi Scott, WSM in the attached garage? Even with the door wide open this is a major no-no IMHO. The smoke & CO will penetrate the walls of the garage and into the house and whoever is in the garage will be gassed. Wind is your biggest problem but placing a WSM inside an partially enclosed...

I "try" to clean the grates after every use and get them 80-85% clean. I wipe the dome lip and top of the middle section down with vinegar because my dome fit is very tight. I have empty burned the inside of my WSM once to season it.