Search results

I agree with Bob - start with less lit. I typically start with 20 lit coals. I actually count out 20 exactly and I only use whole coals...any little chunks go in the ring of unlit.

I had a similar issue. I was getting a good smoke ring but not the taste I wanted. I was so frustrated I even started a thread on this site because I thought the wood I was using was no good. Then I found out that other guys were using the exact same wood I was using from the same store and...

I think its a matter of how many people you will typically be feeding. I have an 18 but its just me and my wife in the house and she's not as much of a meat eater as I am. I have yet to cook for a group of people too big for my 18 but thats just me. Your experience may be different. Either...

From what I can tell, colder meat absorbs the smoke better. You say you're not getting a good smoke ring - are you getting good smoke taste?

It takes patience and a lot of trial and error. I'm no expert, but I've had a WSM for almost 2 years and I've gotten pretty good at smoking meats. And anybody that knows me will tell you - patience is not something I have in abundance at all. But I still have learned to be PATIENT when it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> but the skin wasn't rubbery. </div></BLOCKQUOTE> What temp range were you at to get good skin?

My only suggestion would be to try higher heat for the chicken. Otherwise your meat will turn out good but the skin might be questionable. From my experience and also seeing what others have said - good chicken skin requires higher heat. What you could do to save time is this. Once you...

Welcome to the club. Enjoy.

I don't have a 22 - mine is an 18. I know with my rack that I use I can comfortably get 6 slabs on mine easily. I'm sure if I got a little creative I could do more. But with your 22 you should be able to do more than that. I would suggest a good rack - one with 5 or 6 slots. Mine has 6...

I would go with the Maverick. I use mine for every cook and I usually use the little clip that it comes with and I clip the temp probe in the center of the top grate. I pretty much ignore the dome thermometer. Good luck.

Hey man - I hear you. Don't get me wrong, I can get busy on a stove-top all day long. Like I said, I was raised by a pack of women so I can saute and bake and all that stuff too. I used to bake cakes and pies and cookies with my mom all the time. But I had to wait until I was in my 30s to...

I'll be honest. I learned all I know about grilling from the internet. I was raised by a single mother and my big sister and I was surrounded by women as a kid. But when I decided to renovate the exterior of my home I knew I wanted a BBQ island and I was adamant that whatever grill I...

I got mine online a couple months ago at http://www.kck.com/

Looks good. It looks like you got some creosote on your WSM (that brown rust looking stuff). Its just a by-product of the smoke created when you cook. I usually like to scrape that stuff off between cooks. The inside of your lid is probably loaded with it. A little water from the hose and a...

Looks good

Man that looks good. How did the skin turn out? Every time I've tried to do chicken low and slow, the skin came out like shoe leather - and I prefer my Nikes on my feet, not on my plate. The meat was plenty tasty and moist and all that. But the skin was a DISASTER. I don't have Wiviott's...

same here

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy: Check K-mart, I know they carry the briqs they might also have the lump. Tim </div></BLOCKQUOTE> I checked the Kmart near my house (which is...

I've seen that before too. My ET-732 would be different from the lid therm by 20 or 30 degrees. But later on in the cook they would be almost identical. I say pick one and go with it. I use my ET-732 with the temp probe right at the grate - since thats where the meat is.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I've done a layer of Stubbs on the bottom, and all lump on top of that a few times. </div></BLOCKQUOTE> I have also done that. The guy that turned me on to Stubbs told me...