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Yeah, I think I’m done with the fire dial. I did a brisket over night, and the bottom is crisp. This morning I put some chix on the bottom rack, and too many ribs on the top. Even though the temp at the top was reading 230ish, the chix were done quickly, and the bottoms were burnt. Maybe I’m...

Still having trouble with temp. Started at six with a full charcoal basket and just about 10-15 lit coals. 4 hours later and all vents are closed, but the temp is still 290*. Granted it’s 80* outside, but I’m not sure how to get the temp down.

Thanks everyone. I’ll dial it back a bit.

Cooking for 15 adults and 15 kids. I’ve got a 22’’. My thought was two briskets, 4-5 chickens and 4 racks of ribs. Is that enough? Should I try to fit in a butt? My thought was to put the briskets on at 6 the night before. I’m using a firedial, so the bullet will run a bit hot. I pull the...

Im doing a cook with my firedial. My third. I’m having trouble keeping the heat down at 225*-250* range. I started with the minion method, although the lit coals spread quickly. Temp got up to 290*! I closed the bottom vents, but the temp kept rising. I had to close the top vent to get...

That’s a pretty bird.

I’m going to try my hand at some Texas Hot Guts sausage. I’ve never done the pink salt/cold smoke before. How much time do I have between grinding/stuffing the sausage and cold smoking? Can I grind/stuff and wait a few days before cold smoking? After smoking, how long can the sausages stay...

My post oak from Fruita is on the way!

Everything turned out great, it just went very fast. I wrapped at 165* and pulled it off at 205*. It could have used another 1b2 hour or so, but no complaints.

Amy suggestions for a reasonably priced source of smoke wood? Home Depot has boxes of oak for about $45 for 20lbs. I found Fruita Wood, who claims to supply Franklin BBQ, selling post oak at $45 for 15 lbs. Is that a good deal? I’ve been buying little 5 lb bags of Weber chunks. I figure I...

I put an 8lb brisket flat on the smoker an hour ago. The temp probe said 45* out of the fridge (which seemed a little warm). But an hour later, it’s saying 130*. The smoker has been around 240-250*. That seems like a pretty quick temp rise. Should I assume I’ve got the probe too close...

I put two racks of ribs on the lower grate and a third rack along with a brisket flat on the upper. It took longer than usual to get the bullet up to temp, but that could be because I was using charcoal that had been stored in my basement for a year. Overall, the cook went well. The temp was...

How clean do you try to get it after a smoke?

Funny, when I searched for fire dial on the site, I only got threads for the vortex, with mentions of the fire dial. And I couldn’t find the info I needed.

Am I correct that the temp in the WSM will be relatively even throughout? As opposed to a 30* or so difference in the top shelf?

Cause I thought it would be good to have all the info on one place. I just got a fire dial. Do I just sit it on the water pan supports? I thought I read somewhere to sit it in top of the charcoal ring.

If the digital thermometer is accurate using the ice test, do you assume it’s accurate at all temps? Or do you also do the boiling water test?

I've been smoking with the WSM for about 20 years now. I've never been happy with my thermometers. Actually, I've never been happy with thermometers whether for the WMS or otherwise. For example, I've got a fairly new Therma-Pen instant read and a new Thermo Smoke. The other day, I had a...

I was in H-Mart today, and I picked up a pack of thin sliced marinated ribeye bulgogi. Any reason I can’t smoke this for jerky? How would I know when it’s done?

Can someone explain what you all mean by hanging the mest?