Search results

Sincere Thanx to this site and all you pitmasters for sharing your experience and Q tips! Bryan, this recipe is the Cat's Pajamas. I used the top rack of the WSM for 5 leg quarters, left the water pan out, marinaded for 9 hours, (no oil). I have pix, but can't figure out how to post from MSN...

THANX for the tip, Bryan! I visit Canada weekly, attending the "Ballet" and other mischief. I'll give Maple Leaf Briqs a try. I could pick up a bag for any other WNY pitmaster interested in trying this out. Give me a holla.

Kevin & Steve, so smoking BB @ 300° - 325°, when do you start checking for "Done"? I can also foil using this high heat method?

THANKS for your input, Bob! I'll try this one more time, but leave the DRY pan in, maybe shorten times as you suggest.

"Akio Stribling New Member Posted May 09, 2008 12:22 PM Hide Post I cook mine in the WSM minus the water pan at 350-375, 90 minutes, flip after 45 minutes, toss with 50/50 Franks+melted butter. All the fat melts away, leaving a crispy, almost deepfried skin. I throw wet wood chunks on if I...

I tried this last night with only below par results. My 15 minute lid temps were: 290°, 312°, 345°, 375°, 365° and 350°. The wings had way too much "Mr. Brown" (Mr. BLACK) and the meat was dry. Perhaps I misunderstood the instructions "minus the water pan". I took the pan right out of the WSM...

(Sorry for the thread hijack) WNY ROLL CALL! Let's do it @ Smokin' Eagles contest. Contact me: motorcycles3@msn.com 598-9283

Either damp fuel or your therm is off-kilter. HEY, I'm just down the road from J.D. and Todd. Bill Hays is just across the river in Grand Island, we could have our own "Oinktoberfest"!

I've had great luck with my cheap and easy WSM cart posted here. Just don't tell my wife about the title of her pix I posted! http://tvwbb.infopop.cc/eve/forums/a/tpc/f/8680069052/m...900083894#4900083894

RICH, exactly correct. I guess I could have been clearer. The door is not taped shut. I can still use the door, it just has a "gasket" around the 3 edges that requires a little push to close to compress the layers of tape.

Ken,welcome to the BEST how-to BBQ site on the web! I am convinced that an ill-fitting door was the cause of my way hot temps for my first few Qs. No amount of bending as per the fix on "operating tips & mods" section here seemed to help. I finally fixed this by applying a few layers of...

Thanks, Donald. I measured it: the top grill is 46 inches from the ground. The plywood base is just under 18 inches high. Convenient hights.

NO, Paul, it doesn't move around unless you pull/push on it. It LOOKS tippy because of the height, but I can grab the plywood with both hands, try to tilt it as hard as I can and it will barely budge. When it was a real chair, I could sit on it & rock like any office chair, but it won't tilt...

PAUL, it is very stable when sitting. I bolted a handle off of my trashed ECB to move it. It can roll over some pretty big driveway cracks, no prob pulling with one hand, other hand on top of the smoker. Mind you, I never move it DURING a smoke, only to take it out of the back of garage to the...

OOPS That didn't come out right. good thing she doesn't use the computer. Her pix is in there, but I can't figure how to post. Hosted by msnusers.com.

Sorry about the bad link. I never posted before. Anybody care to help post pix?

After a full year of lurking and learning form youse guys on this site, this is my first post. First, I'd like to give every member here a hearty THANK-YOU! for all the information. I wouldn't have bought a WSM and be on my 20th smoke now if it wasn't for this rip-snortin' site. This is my...