Search results

You should be fine. Pork butt is very forgiving. I agree with Marc check out amazingribs.com Meathead's Memphis dust is great (as is his recipe for Kansas City BBQ sauce.) Use a Minion Method burn. Fill your charcoal ring with unlit, pull 1/2 a chimney and light it. When lit, dump it back on...

I use an Auber temp controller, and if you give it the wrong starting situation, it can struggle too to get to the right temp. I did one smoke with my Auber and used too much lit charcoal. It just wouldn't drop below 240* (I was shooting for 225*). I left my top vents completely open; in future...

With that much meat and cold water, your WSM probably did struggle to get up to temp. You probably needed more lit coals to start. Also, add HOT water to the pan. How did you get that much in the 18.5 WSM??? That sounds like a full load for the 22.5. JJ

Chuck, how are you measuring temps? If you are using the WSM attached thermometer it is considered very inaccurate. How many smokes have you done? The WSM is less accurate early on...you need to develop some smokey stuff to help seal the WSM. Also, make sure the door on the WSM fits well. If it...

Welcome Dave. You will not regret getting the WSM.

Hello Scott! A "trial run" is not a bad idea. You can get an idea of where to set the vents to attain whatever temperature you are looking for. Just a suggestion...don't rely on the built-in thermometer...they tend to be unreliable. Get a good thermometer (either digital or metal) that you can...

Ahh...Brian. I made ABT's with leftover pulled pork for the last party I attended...those baby's were gone in 30 minutes. People were in awe. I find you can toss them on after you pull the meat and give them a little smoke.

Jason, welcome! Any recipe will work as long as you have a temp and an approximate time for the cook. However, you do want to measure food temp for best results. I used to smoke on a OTG with a Smokenator, but I had to adjust vents about every 15 minutes to try and hold the temp. With the WSM...

I buy bone-in butts at Sams for $1.88/lb. and get two of them in the package. Total weight is about 13-15 lbs uncooked. You will lose 40-50% so two butts 15 lbs total weight would leave you around 8 lbs of cooked butt. You might have leftovers but...as "Meathead" says, what's wrong with that?

I buy whole briskets at Sams club, and they are 12-15 lbs. Maybe Costco does something else? Regardless, it sounds like you have the right plan...1 1/2 hr/lb. JJ

The brisket has two parts, the point and the flat. It sounds like you got one or the other at Costco. It should say on the label. Either way, you probably are right on with the timing...but just monitor temp of the meat, because it's done when it's done.

Rotel is a brand; some stores have generic versions. It's just diced tomatoes with green chiles, peppers, etc. mixed in.

How/where are you measuring the temp? I use a Maverick which sits just above the top grill. I fill the charcoal ring with unlit, then remove about 1/2 a chimney and light that, then return it to the ring. I get to 225 within 10-20 minutes. I don't add water to the water pan...just foil it; if...

I have: A Weber Smokey Joe 18" OTG for steaks, burgers 22.5" WSM for smoking Members Mark (Sams Club) Gas Grill I have fired up the gasser once this summer to cook some baked beans when I didn't want to heat up the oven in doors. Otherwise, I have grilled/smoked everything this summer. I am...

Welcome! The WSM does a great job of holding the heat. If you are going to do a lot of overnights (e.g. butts or brisket) you might consider a Maverick remote thermometer. You can roll over and check the temp (both meat and grill) from your bed. Also, you can set alarms for temps getting too hot...

Ditto to the above on putting the lid back on while messing with the ribs. In the future, if your temp gets away from you, consider closing the top vents (at least part way) as well as the bottom ones, keeping an eye on the temp. Unless you have a very leaky WSM, this will bring the temps down...

If you fill the water pan when you start, get everything stable (an hour or two) then hit the sack, you should be able to sleep 8 hours easily without refilling. If you have a Maverick to monitor, so much the better...you can set alarms so if the temp goes too high or too low it will alert you.

Fill the charcoal pan and snuff it out when you are done. Good luck!

You mentioned how much more fuel for doing 4 butts...other than getting up to temp taking longer (because you have more cold meat in the WSM) as long as air can flow around the meat, it should not take any longer or more fuel than it took for one butt.

I have found it helps to close the top vents to about 50%. If you start with too many lit coals, there is sometimes enough draft even with the bottom vents totally closed to not bring the temp down. I haven't seen a situation where partially closing the top vent made it so that the fan couldn't...