Search results

Where is the temperature going to be hotter? I understand the fact that heat rises, but how much does this offset the fact that the bottom rack is closer to the actual fire? I've only done about two cooks with mine and used the top both times. Thanks!

I'll defer to somebody else on that one. I've only cooked 1 butt on my WSM and smoked 2 turkeys on an old horizontal smoker. I would think it might cool you down a little bit though. I wouldn't think it would be anything super drastic, but again, I don't have a ton of experience.

I smoked my bird last year with an apple rub and used apple wood (and a little hickory) and it turned out great. I wanted to use some peach wood this year, as I've heard that goes very well with turkey. Does anybody have any good recipes for rubs that would go well with peach? I used just a...

Hey Ryan, I would think you should be able to get that without too much trouble. Probably the 2 breasts side by side and the whole bird by itself. I have an 18.5 in as well. I've never tried doing the 2 breasts on the same rack, but I would think it would fit. Do you have the birds already? Can...

I'm doing one in two weeks for a "Friendsgiving" type deal. I'm planning on using an apple based rub and using apple wood and maybe just a little hickory to go with it. How long should I allow for a big bird, maybe 16 or 17 pounds? My plan is to smoke it at around 250 or 275. 10 hours ish...

The butt turned out pretty good, I cooked it until about 205F and then took it out and let it sit in the oven on 170 for about 30 minutes while I finished up some other stuff. I didn't have a cooler handy, rookie mistake. All I've got that would fit it is a soft Yeti cooler, would that still...

Great stuff. Glad you mentioned the coals, Jim. The Minion method pretty much just sounds like fill up the charcoal ring, and then light maybe 15-20 briquettes in my chimney starter, let them get started and then pour them on the existing pile. Am I over simplifying that? With my old horizontal...

I'm smoking my first butt tomorrow and I had a few questions. It is about 6.75 pounds, bone-in, and I have a 18.5" WSM. I plan on smoking at about 250F. Here are my questions: 1) To marinate or no? Or is a matter of preference? If yes, any suggestions on what to use? 2) To wrap in foil or no...

I looked at the CDC (or whatever government agency tells you how to cook stuff) and followed their instructions on the turkey last year and it wasn't even close. Needed another 3 days. Had to really hustle to not have an irate family.

My father in law does a pork shoulder a couple of times a year and I don't think he uses a sauce during the cook, just on the table. That sauce he uses is a mixture of Sweet Baby Ray's and Cattleman's. It's not complicated, but you get a little heat, a little sweet, and it's pretty good.

My name is Gib and I'm from Tuscaloosa, AL, now residing in Birmingham. I started smoking about a year ago when I drug a huge horizontal smoker off of my neighbor's trash pile. He got a Big Green Egg and was just throwing it out. I used it for a couple of smokes, but it was really hard to...