Search results

If the cause is that you are getting residual temp increase from the probe wires contacting the WSM mid section, then if you have room in your grommet, then wrap the wire in some plastic or even foil to help create a boundary and small air gap. I have put some high temp heat shrink on mine to...

aj: I am by no means a brisket expert, but have had some good luck with them, even the flats. First question are you foiling your briskets? If not, foiling may help with your moistness issue. Usually what you do is smoke unfoiled until about 160 internal temp, then foil (a foil pan is good...

One more thing I forgot to add: The outer inch or so of the WSM gets the hottest since the smoke and heat rise up around the edges of the WSM as it goes around the water pan. Therefore, if you have big/long cuts of meat like a full packer and ribs, or you have the WSM packed with meat (like 3...

Jeff, I have had a 18 WSM for about 5-6 years now and have cooked everything from full packer briskets to ribs to 22lb turkeys to 4 chickens. Here is my input.....if you want to smoke ribs a lot or do full packer briskets, then I would get the 22 WSM. Reason being is that the size of the...

Frank, Be careful, if the rain it heavy enough it will seep through the lid joint and where the midsection goes into the bottom bowl. The top vent is not the only access point for rain. It will also go in through the access door unless you flip the door upside down. Good luck, Kg

It will not help! Do you have a deck umbrella? I use a deck umbrella for every cook just in case. Good luck, Kg

As you have probably already realized you will hit the plateau and it will take forever to get up to 200! It usually does go very quickly to about 150, but then the plateau hits. For your next brisket, if you want to minimize the plateau time, you can foil about 160 and this will shorten...

I think I like "You make me vommit" better! Kevin: It is getting stuck because of the "smoke gunk" drying between the vent and the lid....it dries to a glue like substance. Just like Guy, it happens to me all the time. I usually grab my grill mits and push with both hands to turn and it...

You got that right Dave.....hate that heavy smoke in the eyes! And you are right in getting the coals to burn correctly in other smokers/grills since I tried to use my cousins old charcoal grill over memorial day to just add some smoke with a rump roast and boy what a PITA that was. But it...

Guy, Again, I am not saying that not allowing the heavy smoke to burn clean is going to produce bad results. I did it for years and really never once had a bad cook. I am just saying that ever since I was told about letting the smoke burn off to a thin blue color, I and the family are liking...

Dave, I think you are not understanding what I mean by burning clean. Yes, of course, the coals don't burn "clean" because they are smoldering and not burning. What I mean by burning clean is getting smoke from the coals/wood to turn from a heavy gray color to a thin blue smoke. I really...

Guy, I will agree that I have not had a cook where I had a bad taste from the smoke wood. However, FWIW I will say since I started letting the smoke burn clean, my cooks have had a softer/milder smoke taste that has been noticed by my family and others.....and all like it better including me...

One thing that was told to me that this comp team does is to let the fire burn clean before adding your meat, which I never did. Basically after lighting your coals for the MM, then assemble your fire with the hot coals on top and wood chunks on the fire. Assemble the rest of the WSM except do...

Dan F: My lid temp is about 30* lower as well compared to my grate and that is with a Tel Tru in the lid, so there is a big difference in the temps. Glad your first cook went well. I will be getting a 22 WSM in a few months after we move into our new home and I have room on my patio. Good...

Hello all, I started this thread because I have had some overshoot/undershoot problems with my Stoker. I do use lump, which could be the main reason for the swings, but I also had 3 cooks using lump that didn't cause big swings either. So I wanted to see if anyone else was experiencing it. I...

One of the things I have been contemplating is lifting the whole middle section off the bottom dome and then placing the lid on the bottom section, so the middle section is totally separate. This will keep the charcoal from lighting quickly and getting too hot from having the lid off, while...

I would do as Charles said and crack your access door to allow more air in. Best way to do this is to invert the door and then take something that is long enought to hold the door open an inch or two without it falling down. By inverting the door, the smoke still goes up to the food (doesn't...

Guy, This is a little late since you are probably already doing your turkey, but the Apple Brined Turkey recipe that Chris has on this site under Cooking topics is really great. It takes a lot of prep time since you need to let the turkey brine for 24 hours and other stuff, but well worth it...

Great Robert! If you are still having trouble with the MAC authentication, then it is on the router. You need to find out the MAC addresses of your laptop and stoker first. Then in the router config settings, sometimes under Advanced or something like that there is a MAC authentication enable...

Also, one more thing now that I think about my issues. I bought a Linksys wireless bridge and I could not get the supplied configuration CD to work with my laptop to set the configuration settings to the bridge. So I just resorted to doing the config settings for the bridge manually, by...