Search results

I would get the18.5 WSM over the 14.5. It handles ribs much more easier than the 14.5 and you have plenty of room for more if you decide to throw parties or whatnot. I have both and find that I could've done without the 14.5 but I still use it for very small cooks

Check your local OSH if you have one. They have the 14.5 on clearance. I believe I got it for $150. I recently did a 16 hour butt on it and it held temp great. I did have to add some charcoal at around 12-13 hours, but I consider that pretty good. I do like the grommet for the probe for air...

No trim, cap down here. Because I don't put anything in my waterpan, I find the fat cap protects the meat from getting overdone on the bottom. Also, the fat seems to "wash" off the rub as it cooks. If I did fat cap up, I'd trim it.

http://tvwbb.com/showthread.php?56395-Inside-scoop-on-the-new-quot-Original-quot-Kingsford-charcoal

I spoke to a Kingsford rep last year and was told that they were changing their "original" formula. The bags will have the same amount volume wise, but will be lighter due to being more airy. They are supposed to get hotter faster, burn hotter, and last longer....supposedly

I usually tie up my Costco boneless butts just so the end that had the bone stays closed, and I've never had a problem smoking it whole

I don't know what I'm doing right or wrong. But I'm sure it's like what John said. Circumstances need to be right. I will say that there were times that I had to add coals at around 12 hours. But that's after it's been windy or cold at night. The times that I've gone just over 16 hours, all...

Before I really got into smoking, I've always had pulled pork at chain restaurants and always thought it was pretty bland or soaked in barbecue sauce. That is until I smoked my own butt. I've read about how you want a "bark" and even seen pictures. But I was always hesitant to believe that...

Hmm, I've gone 16+ hours with the tin can in my 18.5 WSM. Place can in the middle, lay a single layer of new kbb, a layer of used coals from the previous cook along with wood chunks, then top off with more new kbb. Light several coals in a chimney, dump inside the can, pull can out, let WSM...

Look up the tin can minion method. I can usually get 14-16 hours on one load of coals, new mixed with used, and a steady temperature of 250ish

I usually pick out the old and throw it in a bucket. When I reuse them I put one layer of new on the bottom of the WSM, put the old on top of that long with wood chunks, then top off with more new. I don't know if it makes my cooking more or less predictable, but I haven't had problems yet. I...

I just picked up a bone in on sale at Safeway for $1.99

Ditto. I only wrap when it comes off the smoker at 210 degrees, wrap in double foil, then wrapped in a towel, then into a cooler

I broke down and got one. For some reason I couldn't wait lol. The sign at my local OSH actually said clearance so maybe they're going to stop carrying it?

I didn't buy it cause I was working (I work for a freight company). I'm hoping to get off early some day so I can check out my local OSH to see if it's on sale there too. If not I'll just have to find some room in my truck the next time I'm at this store lol

I was walking through OSH and saw this

I don't know about a price increase but it does sound like they're going to charge us the same price for less product. The person I talked to said the bags are lighter cause the briquettes are lighter but it'll have the same amount of briquettes

I don't know if this is old news or new news but I just found out that Kingsford is changing their "Original" briquettes again. They will be more airy and lighter which will come up to temperature 25% faster than before. Instead of the 20 pound bags, they will now be 18.6 pounds and is due to be...

Let her get you the 22 for Christmas and get the 18.5 now. That way you don't have to choose or wait lol

Foodsaver is your best friend, for both freezing uncooked and cooked meat. But I've found that reheating in a microwave tends to dry out the meat. Unless I'm doing it wrong, I like the boiling water method bettee