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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...

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

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...

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...

I joined here to learn about smoking meat and my threads/posts have been centered on that, but I made these tonight, with some help. This was about 10 minutes before finished.

I went with Malcom Reed's video https://tvwbb.com/showthread.php?77406-I-m-smoking-Pork-Loin-Country-Ribs-tomorrow-but-not-sure-about-temp-and-time He cooks@275 degrees Up to 1.5 hours with spog and rub to about 150 degrees Then pan with pineapple juice/bbq sauce for up to 1.5 hours...

I've been hit or miss the few times I've done them. Each time I tried to keep temp around 225, and I think I've over cooked, but one batch came out great. I'm wondering if running hotter, 250?, for a shorter time is better. What are the temps and time you're using? Do you put them in a...

Asked about running a wsm with no water the other day. I found a clay pot that fits nicely in the pan, wrapped both with heavy foil. Half of a post oak log. Just wrapped the racks with some apple juice.

How does the lack of steam affect smokes? FWIW, I modded my WSM for propane, so there's still water vapor from fuel combustion. Thx

cleaning out the freezer:rolleyes:

Running my propane wsm 18 at 250 .. oven thermometer on the rack says 250, lid thermometer says 250, the two probes laying on the rack say 284 and 293 The probe in the picnic shoulder says 140 right now, not gonna trust it anyone else have problems with this? What are you using?

Up before sunrise today, chuck roasts with rub and country ribs (half with rub, half with polynesian glaze) Post oak to start, put chucks on at 7am Added hickory at 9am and put ribs on humming along at 225

Split a 12lb select packer, light rub overnight My wsm18 is modded for propane, burned two big chunks of post oak and ran it between 225-250 wrapped them in foil after about 4 1/2 hours, when they hit 150 Pulled from smoker at 205+, total time 7 1/2 hours Here's the point and flat...

Propane WSM 18 @225 with hickory, foil with apple juice, brushed on a little sauce for the last hour. I went no rub because I've over used rubs a few times and wanted just the flavor of the meat and wood. I'll cut the smoking time back a bit next time, maybe 2.5-1.5-1

I'm charcoal "challenged", so I converted my Weber Smokey Mountain 18.5 to propane Got it as a gift over the holidays, struggled keeping a proper fire going, and had mixed results. Smoked St Louis ribs, country ribs, beef ribs, and pork shoulder.. all good but not great, and trying to...