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Smoking is one of my biggest hobbies! 95% of the time I make my own sauces and rubs. I also like knowing all the ingredients that goes into my smoke! I have fun and get more satisfaction making my own! Especially when family and friends comment on how great everything taste. And you tell them...

Pull the trigger Tye!! You will love the size. I have both and I found myself using the 22 more only because I like the space! I live on Long Island Ny and I have run her for 14+ hours at 225 using Kings Blue in 40* weather. Using the minion way and a clay bottom inside a foiled water pan! My...

Hello Chris and to all fellow smokers! Sorry haven't bin on to contribute for a very long time. Bin having plenty of get smokes these past few years! I figured it time to now play with Technology and get an ATC. Bought the FiredBoard 2 Dive And the Drive Blower 20 CM. Wanted to share my...

Hello Anne I love this form because all the people here are so helpful. And you get so many different ideas to work with. I foil my pan all the time. Easy to me to keep temps steady and keep clean up a breeze. Now where I live it gets hot but not like where you live. I don't know if you tried...

Hello JS Keep up the good work. Until you get a little more used to her my suggestions is stay what's working for you! When you get more comfortable and couple of more smokes under your belt. Try foiling the pan. I alway foil my pan. Never like using water. For me I feel it makes clean up easier...

Round em up. Move em out. Started last night getting it all together. [1] 12lb Pork Butt and [3] Racks of St Louis. Butts on at 5am. Ribs will go on around 10am. All on my new 22" WSM. Everybody have a great SMOKE!:wsm:

Hello all. Haven't post on the site for a while. Hope all is well for all!!! I just pulled the trigger on the 22". I already have the 18". I have bin reading on the form, on different posts, that the 22" temps stay at 250 for only about 6 hours. Well on my 18", I foil the water pan, fill the...

Hello John Haven't bin on site for a while. Looking for new chicken recipe and this sound gooood. I am going to give it a shot and let you no how it went for me.

Thanks Guys. That is exactly what I did. I have to say that simmering the brine smells so good! Just from that its got to be better than just doing it cold. I will let you guys know how it turns out. Happy Thanksgiving!

Jeff Crank the heat up!! The skin will get nice and crispy. Turkeys and Chickens do not have a lot of fat to render. They are lean animals. So low and slow does nothing except take longer to cook. Put a hole chimmy of lit coals ontop of a hole lot of unlit coals that will fit the ring together...

1: High and fast!!! I done both and the High and fast give you a great skin. Not rubbery like you would if you do Low and slow. Also turkey are lean there is no reason to do low and slow. There is no fat to render. Get the WSM hot. No water in pan. Wrape it in tin foil and let the juice fall on...

Marc I am going to do that. Not bring it to a boil. I am doing the JD brine again this year. I do the salt and maple then add the JD and oranges. I let you know if I see a difference.

Bringing brines to a boil Hello all Haven't bin on for a while. I hope all my old friends are well!!! My question is does bringing a brine to a boil make a diffence. I was searching the net for all types of turkey brines the other day and found this one site that every brine I look at said to...

Hello Guys Just want to chime in here. Charcoal alone doesn't give me a smoke taste. Putting Three to 4 chuncks of wood in the WSM as the temps are coming up to the 200-225 range, waiting to see the smoke coming out, off the wood, though the vents then put the meat on. One thing I disagree with...

Hello Chris Looks great. I posted a recipe the other day on a leg of lamp with a paste that to me is out of this world. But I think next time I will cut into it and do like you did! I agree that you can't smoke it to high internal temps. One thing I like to know if you think high heat 500 does a...

John I love those great deals. Good for you.

John All you have to do is turn the middle section around on the base and put the lid on it. This keeps the water out of it and you can still use the weber cover that isn't water proof on the WSM and still let it look good with out putting a garbage bag on!!!!!!!!!!!!!! Hope this helps...

Matt Check the recipe I posted for Easter. If you do it like this let me know how it turns out! http://tvwbb.com/eve/forums/a/...0069052/m/4651018906<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Great topic!!!!!!!!!!!!!! My wife and I were going to have a valentine party and invited several couples over. Before the party my wife got sick and we canceled the party. One of the couples farther made a smoker in their back yard and smoke some pork for the party. They brought it over and we...

Hello Paul I have the performer. I would not start with a full chimmey. It's way to much heat. I have the two coal sepraters and I put 8 to 12 pieces in on each side and start it up. Let them catch on and then shut it off. Put one coal pan on one side the other on the other side. Put the lid on...