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Hello everybody. It's been a while since I've been on the forum. The Weber sat for a couple of years so I decided to break it out tonight and smoke some bluefish that I caught on Sunday. I'm smoking between 225 and 250°. But I can't remember how long I should smoke it for. Is there anyone here...

I never have a problem with my 18.5 using the 10cfm. Takes a little time to get it to temp but it gets there and keeps temps consistent.

The Guru does run on AC power but can also be run on DC with an optional adapt. Which I don't have. Well it looks like I'm holding out til the storms pass.

I'm on Long Island also (south shore) Smoking about 30lbs of butt for a fire drpartment meeting Monday night. Very windy right now and the weather is supposed to be windy and wet until about 4am. There's a tornado warning from 600 until around 9. So now I'm debating wether I fire up the WSM...

How did it turn out with the Broth in stead of the Beer? My wife is not a huge fan of the guiness. I can drink it all day.

Thanks for the info Guys. Stephen I live in Copiague which is not that far from Plainview. Next time I will definitely call Fairway. I ended up finding them at Western Beef. They look pretty good. As of now they are curing in the fridge and will be smoked in 5 to 7 days.

Hey all, I am in search of pork bellies because I want to make my own bacon. I live on Long Island and I haven't had much luck finding the bellies..... Anyone from the area know of anywhere to get them? Any help is appreciated. Thanks.

I went with the Digiq 2. After months of reading the threads here and searching the web I found the Digi just fit my needs. I'm not too concerned with checking my temp from my Iphone while I'm out and about. I've had it since Christmas and it hasn't let me down yet. I love this thing.

Those butts look great. I know what I'm smoking this weekend.

Apple juice or pineapple juice. Works great.

All this info makes me wanna order one. But for now I'll just have to settle for the 18" Im currently using. The wife would put me in the smoker If I ordered one right now.

I learned a few things : There will always be someone here to give me good advise when I need it. I also learned that lump is definitely good for looong slow and low cooks.

Well my first brisket cook is in the books and I have to say It has definitely lived up to the hype. I must of gotten lucky or something. Perfect texture, moisture, smoke ring and amazing flavor. Hopefully I'll be able to upload the pictures later. Thank you guys for the tips. Now only if I...

Very Cool!!! I especially like the 22 1/2" charcoal grill built into the frame of a Summit gas grill. Is that a hanger for the lid going across the back?

I've gotten about 17 hours with lump and still had a little left in the bowl. It responds to vent changes very well and the guru also helps with keeping temps low. I've only used mine a couple times with the guru during butt cooks and I love it. Another thing I like about lump is there is...

I got alot of questions as I plan to do my first brisket tomorrow. I picked up a 7# brisket at BJs and trimmed some of the fat and added the midnight rub. Now it's sitting in the fridge in a zip lock bag until tomorrow. Im cooking over lump and using a digi q 2. I'm kinda unsure whether or not I...

It takes some time to get use to how the smoker works but don't get discouraged. It's all about trial and error. A friend of mine got tired of the stock thermometer on his lid being off and decided to install a tel-tru bq300. Along with the use of a DigiQ 2 he noticed that the difference between...

John, I did the same thing last night but started at about 5pm and took them off at about 9am. I used the Digiq 2 set at 225 and let that puppy do its thing. Happy New Year.

Sorry. Posted the wrong one. Thanks Larry. I've been researching them and might get one soon. Jus gotta convince the wife.

Hope this helps. Its info on how to hook it up to your WSM. http://www.thebbqguru.com/kb/kbDownload/bbqDownloads/Mo...r_Charcoal_Grill.pdf