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  1. C

    Smoke from adding charcoal and emptying charcoal ash during long cooks

    Hello all When I start a cook and dump the hot coals into the WSM, I usually let the unlit coals ignite and burn for 30 minutes or so until the heavy smoke coming out of the unit has dissipated as I find the heavy smoke at the beginning gives the meat an undesirable smokey flavour. With that...
  2. C

    G'Day from Canada, eh!

    Hello, thanks for letting me join your thread. I've had a Weber natural gas E310 for two years and I've made some amazing creations with it using woodchips for smoking. I've been exploring ways to use a little coal on this unit without clogging the venturi tubes to no avail so I took the...
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    Varying techniques of venting WSM during cooking

    Hello all, I am new to the forum. I recently purchased a 14.5" WSM. For the most part I've read to maintain the 250F, have the bottom three vents open about the diameter of a pencil and then use the top vent to control the temperature in the +/- 20 range. Though I also read on this blog when...

 

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