Search results

Lew, I had a little buyer's remorse with my Auber at first, but after my first smoke where I could sleep overnight (with occasionally checking the temp on my Maverick) and got rock solid 225 I was sold. I also frequently put on SLC ribs around 10am, set the Auber at 225 and go work around the...

Welcome to the forum! Get that bad boy out of the box and put him to work! I smoke something every weekend and the WSM is awesome. Post some pics of your first smoke.

I start with a full ring of unlit Kingsford blue. I pull 1/2 chimney of unlit and light it, then add it back to the charcoal ring in the center. I set up the WSM and get the temp up to 225 (my usual BBQ temp) before turning on my Auber ATC. When I get the temp up I close all vents and let the...

Terrific looking ribs! The WSM is great. Congrats on your first smoke.

My vote is for ribs. If you do St. Louis cut, they will be done in 5-7 hours at 225 to 250. If you do baby backs, they will take even less time. The butt can take 12+ hours, and you might be tempted to pull it off early.

We need more information to help you out. What kind of burn are you doing? In other words, how do you set up the fuel, how do you light it, etc. Are you using the Minion method? How old is your WSM? Newer ones can sometimes run hot, or be a little more difficult to handle. Is your problem...

Nickel City, That makes sense about tuning it how you use it. I believe when I did the auto-tune I filled the ring with unlit, put 1/2 chimney lit on it, hooked up everything and started the auto-tune. It probably had to bring the heat up, which I normally don't make it do now. I'd auto-tune...

Andy, I couldn't agree with you more. I have the 22.5 WSM and I bought the Auber ATC. I have done two briskets and about a dozen (2 at a time) pork butts; the Auber keeps the temp right around 225 most of the time. I monitor temps with the Maverick remote so I do overnights and sleep confident...

Did pork butt yesterday, somewhat chilly day (55* and windy). Started with a full ring and 1/2 chimney MM trying to keep it around 250*. After 10 hours my fuel was almost gone! I had to add unlit briquettes to finish the cook. In the past I have never had a problems getting 14-16 hours with a...

Ok, so I have used the Auber several times this summer, for everything from brisket to ribs to butts. It really does a great job, but some things I have learned: 1) I tried auto-tuning it, but after a few smokes reset it to the defaults. It just seemed to do some weird things after auto-tuning...

There are a few holes in your information. What type of ribs are you cooking? Spares take longer than baby backs. What are you smoking with? Hickory? Fruit wood? If you are only putting three chunks on you are probably not oversmoking. How many racks are you cooking at the same time? Not sure...

Welcome! First, on your 22.5" WSM you could easily cook both butts on the top rack, so not sure why you used upper and lower. That aside, people who have monitored temps say that it is usually hotter the closer you get to the dome, so the upper rack is usually hotter and thus cooks quicker...

That baby looks sweet! Let us know how it turned out.

Willie I am with Dave...don't worry about drippings, either foil the water pan or fill it with hot water. You really don't need drippings with pork butts. On the WSM those babies will end up melting like butter in your (and your guests) mouth. Have a red KC sauce and a vinegar Carolina sauce...

Basically once you get the temp up, it is the same amount of time. It can take longer to get the temp up with more cold meat on the grill. JJ

Re-read that you are using lump. Also, how are you measuring your grill temp? The thermometer in the dome of the WSM is by most considered a hood ornament. That thing can easily be off by as much as 50* either way. I find that mine is fairly accurate until I get to about 250 and then it quits...

The WSM is notoriously hot during the first few smokes. The more you season your WSM, the more it gets some "gunk" that traps off some ventilation. Make sure everything is relatively tight-fitting, including the access door...that thing is frequently bent and needs adjusting (see the home page...

My first brisket the flat was overcooked and was falling apart, too. It tasted good, but was better suited for chopped beef sandwiches. The only thing I can figure is that you had a hotter smoke than you thought. I'd recommend getting a good digital thermometer -- the Maverick ET-732 is...

The lid thermo is notoriously unreliable, but it sounds like you have had success with brisket before. Was anything different this time? No water in the pan?

You have plenty of company here!! My only comment is with chicken, go easy on the wood...the smoke can easily overpower the bird. Enjoy! JJ