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When I saw it in the shed, it hit me that the holes were perfect for meat hangers, and it would be rounded like the dome. :cool: Even though no one (but me) mods a wsm for propane o_O, lots of wsm owners get different/bigger charcoal baskets, so they can get a free rib hanger in the process :)

Haven't posted here in a while, but I thought I'd share this mod. I converted my WSM to propane a few years ago, and the charcoal ring sat in a shed until I came across it recently. I was considering getting a rib hanger this season, never pulled the trigger since they all seemed to be $50 and...

I'm relatively new to smoking and started at 225. That's was fine for me with ribs since you can start them and serve them the same day, but butts/briskets/chucks take way too long. Went up to 250 for a while, but big pieces were still overnight cooks, which I'd prefer to avoid. This...

Wrapped it with foil for a smoke, worked like the terracotta dish I've been using. Took it camping a few weeks ago

that's a chuck right? i've been smoking big pieces of boneless chuck (4lbs+) like brisket and they've been great.

It floated to the surface in the garage during a cleanup, i'll try it soon :cool:

I kept track of a 20lb tank last year and it ran for about 30 hours. I was running it between 225-250. Here's a pic of it running at 275 the other day https://tvwbb.com/showthread.php?77870-Picnic-Shoulder-for-6pm-My-first-high-heat-smoke

This was a good first attempt. I learned a few things: High heat and no wrap can get the bark a little tough, so I should've wrapped it. Here's a pic@ 180 degrees, I could've wrapped it at this point or earlier. Also, I took it off the smoker when several temp probes were between...

I'm planning to serve at 6pm, gave myself til 7 with everyone but it will be ready @6. The picnic shoulder was just over 10 pounds, removed skin/trimmed to 8+lbs, gave it a rub and put it in fridge overnight. I didn't want to do an overnight cook, or cook the day before/reheat. I planned to...

yep, this was a little over 10 lbs and was under $10, but there's more work/waste getting the skin off before trimming

Here's a pic I just took, it's 180 degrees I started the smoker at 6am, no water/clay pot and plate, with a couple small half logs of apple. It went to a little above 300 at first but I was able to settle it about 280 and it's pretty much stayed there. Shoulder went on at 6:30, I added...

I'm going to cook 275+ today, highest temp I've run this thing to date.

would a boneless butt cook quicker?

Trimmed it should be about 8lbs+ and I plan to wrap it with butcher paper. I'm planning to cook @275 so if I get it on the smoker at 6am, I'm hoping to be able to serve it between 6-7pm. I'd rather not cook this overnight, or the day before & reheat.

I plan to use spog with some paprika for rub, I'll skip the sugar to avoid burning @275 +/- Just wondering if it makes sense to brine before smoking at this temp. you've got me thinking about using the skin, i saw a video with a dry cloth wrapped around the skin for the first few hours

Thanks for this tip :D

I've got a 10lb picnic shoulder thawing for later this week. I'd like start it in the morning between 6-7am and it serve it as pulled pork that night around 6-7pm. After I trim the skin and fat, should I plan to brine it for a day before it gets rub? I'm going to try wrapping with butcher...

this part caught my eye :D

I bought a morpilot 6, which works fine But one with a warning if goes below a programmed temp would have been better for running a smoker overnight

I found something here I'd like to try with bluefish in the fall http://www.virtualweberbullet.com/coldsmoker.html It looks like the CO2 filter they made on Apollo 13 :cool: