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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Hal: I forgot that before I purchased my WSM I bought a gadget called the "Smokenator" which is a baffle which enables one to smoke on the OTG 22 1/2" only. It cost me...

Hey Richard, Yeah, I do too with the aluminum foil.. I guess I am just looking for another option to use more often like you said. As long as I can still smoke with a OTG or Performer, I would be very happy...

Question.. I am debating about selling my WSM 18" that i have had for about 5 years. I love the food that comes off of it but hate the clean up of the water pan / ashes at bottom of unit as well as having to clean 2 grates.. I am wanting to buy either the OTG 22.5 or Performer. I also have a...

Thank you John ! You are 100% correct..

I have 2 big slabs of Spares going since 9am and just added 3 slabs of Babies to go along with them. Getting ready to foil the SR's in about 30 minutes with Orange Blossom Honey.. Can't wait to eat tonight... Been about a year since i opened the old Bullet, but all came back to me rather quickly...

I just did my first smoked brisket this weekend. It was by coincidence a "wimpy" 4.27 lb-er from costco. Took 6 hours and 25 minutes and was the best thing i have smoked yet in the WSM... Next time i want to do a whole packer, I didnt know they came that way in my rush thru the store...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

After reading in the Topics about smoking Hot dogs I decided to give it a try this past weekend..... After I finished with the 4 whole chickens I threw about a dozen and a half hotdogs on the top rack. They turned out to be the hit of the party!! They were nice and light browned and a nice...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> And every now and then I get these wierd green patches that have to be scraped down. </div></BLOCKQUOTE> I get these too Bill on my Genesis Gold C. Thought i was the...

I got mold after a few months of use. Since then i degrease the inside of the lid once every 2-3 months, and burn off all residue on the grates on a gas grill before each smoke. With the water pan lined with foil, she is clean as a whistle. Go Gators

Im with Paul. I usually do my butterflied chicken low at 225 and it usually takes around 4 hours or so. I just dont eat the skin.

<<Not being able to handle having something that isn't working as it should, last night I began my journey into the insides of my maverick et-73 wireless thermometer.>> Cool on the mod, at least yours worked. My receiver died after 1 (ONE) use. Maverick just replaced it but could not or would...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry: Hal, I started 16 lbs of butts at 8pm Friday night and they took 22 hours to reach 195 degrees cooked at 225-230 overnite and bumped up to...

Sounds great Jim. May i ask how big the 2 butts were ? I am planning on doing same tonight and trying to serve at same time (3/4pm) tomorrow Go Gators

Yeah, i saw it too. i loved the episode up till that point, the marinating, rub, all about pork butt, etc. until he smoked it that way. I cant imagine a hot plate and wood compares in flavor to charcol and wood at all. Cant say i ever tried his way or would try it his way.

Planning on a few Butt's and possible some whole chicken on the bottom rack toward end of the smoke. Doing my first overnight smoke wtih the Butt's and my Maverick Therm. Go Gators

Hey Jeff, It came out great, no complaints !! I pulled them at 193 after almost 11 hours of smoking. I have never seen meat just fall off like butter before. The pulled pork was excellent for a first attempt but i do think in the future i am going to do overnights when it comes to pulled...

butts are at 180deg, smoker at 250 i think/hope im only an hour or so away from pulling my first pork :-)

same here, the rain just moved thru wpb. time to baste

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm pretty sure that the ET-73 only updates when there's a temperature change. Mine has stayed at one temp for at least 15 minutes, only to update later when the temperature...