Search results

That was a good show.

I've never used a cabinet style or pellet style smoker. The WSM is one of the most consistent smokers there is. Best results with any of them are after you nail down your process.

A 22" WSM does brisket and ribs very well. Are you just wanting to do more meat at one time?

Unfortunately many have been shamed into 'forgetting'.

Yes, looks like it needed more time/heat to break that fat down a little more. Bark looks great. Good smoke ring.

My 18" WSM With the DigiQ DX2 ran a full load of coal stabilized for 8-9 hours without messing with it.

Count me as another convert. I maintained 225° in the stick burner for many years with great results. Life started cramping my style and I didn't have 20 + hours to do a brisket or butt. 250-275° now for me. The finished product is every bit as good.

I have mine marked like Jeff pictured. Top exhaust wide open and adjust the bottom intake.

Great looking brisket.

I would start with a higher temperature. Around 250°. Did you have water in the pan? I think that the steam might also contribute to temps dropping but I have no way to confirm that.

Wow. That could be very dangerous. I've seen people leave all kinds of stuff on their stovetop.

I bought a couple of those for my offset smoker. One of them was well sealed, the other one allowed water in almost immediately. Temps were accurate the first year. Can't speak to their longevity since I sold that smoker. TelTru on my other smokers.

SOLD. Thanks!

Oops! That might help. $125 Shipped CONUS.

SOLD - BBQ Guru DigiQ DX2 Kit for sale DigiQ Dx2 with both probes. Power adapter. Pit Viper fan. Magnet base mount. Weber adapter. Works great on the WSM. Used for one season. Probably 4 or 5 times. Maintained temps perfectly. Moved on to a larger UDS smoker and selling the WSM. $125 shipped...

If you have a vacuum sealer, they are fully ready to eat in 3-5 days!

Looks good! Hot guts... reminds me how much I miss Southside Market in Elgin. Thanks goodness for mail-order!

There's a time and place for both methods. My charcoal adventures started with an open grill because that's all that we had! Had great meals and had meat that was not completely 'done' to the guests' expectations. I now prefer having a lid to better control my cooks but dogs and thin burgers...

Hot dogs. The 8 minute grilling is no problem, it's the 4 hrs. obligatory chili cook that makes it all worthwhile.

Their comment might have been directed towards a known issue with a batch of their ambient probes.