Search results

Just for another comment, I'd like to say I have a WMS, 18 1/2 inch, and I'm NOT a pro and I had a high temp I could not get down. I finally discovered I had piled on so much briquette charcoal the water pan was hitting the charcoal and the middle chamber was not seated properly and smoke was...

The butchers I buy from have always told me pork butts and pork shoulders are the same thing. All I can tell you is a pork butt or shoulder, whichever I've been doing on my 18 1/2 in Weber Mountain Smoker takes a long time. The largest I've done was 9 pounds and I did it at about 235 and it took...

I have the 18 1/2 inch WMS. I leave ALL the vents closed except the top one. I open it 1/4 to 1/2 and last weekend I smoked two racks of ribs and when they were finished I added one load of Stubbs Charcoal Briquettes and I then smoked a pork butt. All in all I was cooking at 245 on the butt and...

From most of my reading, the Weber thermoter on the lid is far from accurate anyway. I do have one, and I use a DIGIQ 2 DX Temp Controller, and my Weber Thermoter is usually at least 15-20 degrees different that my DIgiQ. I checked the calibration on my DigiQ and it is on the money. With that...

I have a 18 1/2 inch WMS and I generally smoke them for a full 4 hours. I then take them off, take them inside and lay each rack on HD Foil. I then stream some honey around on the ribs, then sprinkle brown sugar on the ribs. Flip them over and repeat. I double wrap the ribs and I put them back...

I'm not trying to be negative, but I doubt you will be successful in getting much smoke flavor in a steak on the Q. I cook my steaks after the Q is hot and I only have to leave them on there about 10-15 minutes and flip it and do the same on the other side. I usually cook 1 1/2 inch steaks and...

I bought some bio-degradeable de-greaser and soaked my burner in it for a few hours. I used tooth picks to clean out the holes and then took the garden hose and blaster water into the end of the burner to blow through and water was shooting out all the holes quite nicely. My grate, I thought...

I have soaked my burner in de-greaser for a few hours and used tooth picks to open up the holes. When I was finished I put the garden hose on the end of the burner and shot water through it at high volume and all the holes were shooting water out. Seemed to help. I bought a bio-degadeable grease...

Personally, I would call Guru Tech Support and get their advice on what will and will not operate their fan. I have the entire DigiQ 2 DX controller and 10CFM Fan with adapter for the 18 1/2 WMS and I love it. Before I just outright bought the fan I would have to call their Tech Support and...

Greetings......I'm a newbie to a 18 1/2 WMS with a DigiQ 2 DX. I've been reading a lot about "Low and Slow". I cook about everything I've cooked, ribs, brisker and a butt on about 225-235 degrees. Can someone tell me what would need to be cooked higher, and for what reason ? Thanks in advance...

I found my 14 inch plate at Home Depot. Lowe's didn't even have a 14, which is what the 18 inch WMS needs. Try there for a plate. You must keep in mind all your drippings are going into the water pan if you don't have it covered, so you would be buying a lot of lava rock or whatever. I would...

You are absolutely correct Chuck. I failed to say that when I load the ring up I allow a bit towards the center for the water pan. Otherwise, It will touch and cause you to have to "Slam" the center piece of the smoker down onto the coals to "move them". I learned this lesson on about my second...

Well, one more way. I use the DigiQ 2DX and I close all my vents except the top one. I normally only open it 1/4 to 1/2 open. I have never opened any of my bottom ones. The DIGI Q goes to work as it uses one of the three holes in one of the bottom vents. The fan goes to blowing and I'll admit, I...

Rob, I love my DigiQ2 Guru. If you should ever order one, be sure and order the "Grommet Kit" along with it. You take two of the top screws out of the smoker legs and insert the grommet which is hollow. You tighten that sucker back down and it flanges out and secures the legs on the smoker while...

Thanks folks for the advice. I had one other suggest using a screw driver, which has a good handle on it, and work it under the membrane which is a lot safer than using any kind of knife. Just one more idea to think about. When I mentioned pliers, I would get a good hold of the membrane with...

Rolf, everyone has their preferred charcoal. For convenience, I use Stubbs briquettes which is available at most Lowe's Stores for about $8.00 a 15 lb. bag. If you are running low, it's easy to run down and get some. I have never tried Cowboy's charcoal but would love to hear from any that have...

John, pardon me if I misunderstood your statement. I take it after some thinking you meant you have never had to add charcoal DURING a cook. Well, neither have I, as you sorta learn how much to put depending on what you are cooking. I can tell you it's better to put way too much, as once you...

John.......are you telling me you have cooked "about" 12 smokes on our WMS and have never had to add any charcoal ? I want to know what kind you use if so. Secondly, I never mess with the side door. I lift the lid off the cooker, then lift the middle portion off (while it's cool of course) and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">any issues with ash or hot coals coming out of the bottom vents? </div></BLOCKQUOTE> any issues with ash or hot coals coming out of the bottom vents? In my experience, and...

Thanks Chuck for the detailed ideas, with pictures to reference. Just a note of interest, I bought a Chimney about 35 years ago and it is still going. I have no idea what brand, but it must be good. Home Depot in Dallas has some chimneys out that look about as good as the Weber for $7.95...