Search results

Just ignore my avatar Brent, nothing personal. Oh, and welcome to TVWBB! Nice pics!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>The arguments for and against here are interesting and amusing. Seems like everyone is trying to convince themselves they are doing the right thing. I think that's what you need to do in light of no strong evidence one way or...

Excellent! I love a good ET-73 story, I'm so happy with mine and with Maverick customer service as well.

Yeah, what Paul said. When I say "empty pan" I am assuming the standard Weber water pan foiled on top with a single sheet of foil (don't piece 2 sheets together or drippings will "wick" out and into the fire). It's not possible to foil the Brinkman pan with a single sheet of foil...you would...

Not sure about any scientific answers to this, but I'll use the MM and Kingsford for the next coupla decades and get back to ya on it, howboutit?

I reckon it goes without saying that all vents would be wide open as well.

Use the Charbroil style ribracks, they work great with foiling. Actually I got mine from Cabella's, the small slots are a tad larger than Charbroil's.

Even being in Kansas City, I don't care for Gates. I use KC Masterpiece as a standard for any events that I cater...it's pretty much the standard KC style sauce. For a thinner sauce, I like Curly's Mesquite. JackStack's spicy sauce is really good for brisket.

If it was me I'd run the WSM VERY hot by using an empty water pan, makes for better skin. The best smoked thighs I've done have been on my kettle, not on the WSM, smoking for 45-60 minutes at temps above 300. Also, consider brining your thighs for 2-4 hours, makes for good schtuff.

Typically I'd do pork shoulder over brisket, but if you want something fast (1.5-2 hours) I'd say try a pre-packaged/marinated pork tenderloin or 5...those are tasty!

I'm in Kansas City, so I tend to use local rubs. For ribs and pork shoulder, I use the mild rub from following: http://smokingunsbbq.com Sometime's for pork I use the Squeal Rub from: http://www.oklahomajoesbbq.com/ For brisket, you could use the same, but I prefer the "General Purpose" rub...

LOL, too funny! Let's see, what kind of groaners can we make from this?... If the WSM was smoking, now he must be a hot dog. Sounds like your dog either just needed to "vent", or needs more iron in his diet. If a dog even touched my WSM, for dinner we'd be having slab of lab, or pulled pug.

Note that if you go to 2 pieces of brisket plus the 2 pork shoulders, you CAN stack another rack in your WSM using tin cans or various other mods found on this forum. Might be worth a shot.

Welcome to the wonderful world of the WSM and TVWB! You'll find lot's of good articles on this site, as well as VERY helpful folks on this board. My immediate advice: -Read the article on the Minion Method, it's all I do now for getting the Kingsford going good. -Read the article on 3-2-1...

With the MM, I just start out with one downwind vent open, then go from there.

Sounds like a Steller tip to me. I've learned a lot from this board. Welcome!

Yes, I meant what Susan and Jeff said...don't let the smoker block the signal, it's a hefty chunk o metal. Oh, and another thing, don't use the crappy batteries that comes with the unit, they die pretty quick. I use nothing but Duracells and get a LOT of long smokes out of them. I'll sometimes...

Thanks Bryan, I may try the Worchestershire as you suggest. No, I don't have the Texas BBQ rub, I'm from Kansas City...we have plenty of rubs here I'm happy with.

I did this same configuration a few weeks ago (I did brisket fat side up though), the brisket definitely finished sooner, but it was smaller than yours. Dandy results. Of course I had the luxury of using 2 meat probes from my ET-73, since I was maintaining WSM temp with my Guru E-Temp. P.S. I...

Yeah, it could be the batteries. Swap out new ones and see what happens. Also, make sure your unit is on the receiver side of your smoker.