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  1. C

    Cold weather, new fan/temperature probe setup = disaster brisket

    I'm scratching my head after a frustrating smoke this past weekend, and hoping some of you can show me the way back home. Here are the particulars: 22" Weber Smokey Mountain; 13lb trimmed Creekstone Farms (Choice grade) full brisket rubbed with kosher salt and black pepper; inaugural run with...
  2. C

    Double-decker paella in Weber Smokey Mountain?

    Hello all, and thanks in advance for your good advice. I’ve had my 18-inch bullet smoker for 4-5 years now and have concentrated on traditional smoking of pork, beef, chicken, etc. I’ve also been making paella for many years, but mostly inside on the range and in the oven. For a party, I tend to...
  3. C

    Superbowl postgame wrap up – First smoker attempt

    All: Just used my 18" WSM for the first time this weekend, and I'm hoping for a little feedback. I smoked 4 boneless pork butts, total weight about 30 lbs., following the Renowned Mr. Brown recipe/instructions pretty closely. The pork turned out great, but I had some trouble controlling the...

 

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