Search results

well, I had a bag of Cowboy but, after reading about it on here I think I better go find something else

I am doing a practice turkey today. I did a practice burn 2 days ago to see how hot I could get the WSM, was able to get it up to 300-325 with briquets and a little work, I bought some lump because they say it burns hotter, should I mix 1 chimney of charcoal with 1 chimney of lump or is that a...

Just did this myself. picked everything up at Homedepot and was suprised at how easy it was. I am able to fit 4 probes through the whole. Used tape and went down and picked up a new bit just trying to take every precaution not to chip the porcelain. I guess the Weber Gods were smiling because it...

Well, it isnt near as Fancy or done first class like Greg's but by using some spare 2x4"s and t1-11 siding and a few bolts and nuts here is my enclosure. everything just bolts together so if I want it would not be to hard to break down into 5 pieces.Also I built in 2 handles on the side walls so...

Greg, I love your shelter and am trying to build one myself. can you tell me the height of your walls. I want to be able to hang my lid similar to the way you have yours set up. or could you send me your plans? I was thinking of using t-111 siding for the outside walls. what do you think?

thanks James, just searched through the forum and found my answer, next time I will search first before asking. thanks again

butts are almost done (4 total), dinner is in 4 hours, should I heat up the cooler with boiling water and hold them with tinfoil and towels there, or should I heat the oven to 195 and hold them there?

thanks for the suggestions, 4 at once it will be.

was planning on doing 4 butts in my 22.5 WSM on friday night for a saturday family get together. I have cooked 2 butts and a brisket at the same time just looking for any help on doing 4 butts? planning on putting the butts on around 1:00 am as the get together is Sat. at 5. should I do 2 on...

would like to get some feedback, smoker hit 281 grate and lid temp 270 for probably 1 hour betweeen the hour 3-4 of smoke last night, (The one time I decide to sleep for 1 1/2 and dang maverick alarm wasnt set right) smoker now back down grate at 224, lid reading 208, meat reading 169 but...

sorry, just read the above post, thanks David

if you use the Dr. Pepper marinade for brisket should you pat it dry and put a rub on it before putting it on the smoker? I was thinking, onion powder, garlic powder, brown sugar, pepper, salt for basic rub. would this be ok?

to much fat, I trimmed the top, to where there is just about 1/4 inch all across the cap, trimmed out a little where they meet.

Thanks for info, just got done trimming fat off, dropped it Down to just over 9 lbs. I am a little disappointed on the amount of fat on this brisket, Real thin point, only second one I have bought. so I figured I would put them all at same time and cut the point up and add to baked beans for...

thanks Glenn, I cooked this way once before and brisket took a lot longer than expected, ended up foiling and throwing in the over for 1 hour to finish, so I thought I would try it this way today.

I have a 12.5 lb brisket and 2 7lb pork shoulders. was going to put the brisket on at 5pm hoping for a 12pm finish time the next day. My question is, when I put the pork shoulders on later that night(around midnight) should I add more charcoal and some more wood chunks for the shoulder? My...

Is this the one that is being held at the Orleans? will be the first time ever attending an event like this, can't wait to walk around and see and smell all the Wonderful Q going on. I hope to see some people there cooking on the WSM.

Here are the Pictures From my Second smoke, turned out nicely, thanks for the help everyone [/IMG] [/IMG]

Thanks Dennis, I am going to have to do something different. I try and pick days where the wind would not be an issue, failed on that one last night, both Butts are reading 195, brisket is reading 182, wondering if I can pull the brisket out and finish in the oven to 205. any suggestions...

22 WSM, vents on bottom are set 100% open, don't have a board on 4th side, I was using water in pan but have not refilled it since I cant keep temp above the 225, I noted that temp on top without the cover would drop below 200, i think its due to wind coming in through vent on top, will grab...