Search results

Please help me to make overnight cooks a success. 18"WSM. After many Minion overnights I still have problem getting the temps to stay up for more than 7-9hrs despite a full ring, 16lit Kingsford to start and dialing the vents from full to less than 1/2 at 200. Settles in at 260-270 for a 6lb...

How many out there foil the seams for every smoke? Any alternatives?

After so many great briskets cooked with Chris' wonderful recipe http://tvwbb.infopop.cc/eve/fo...690093152#9690093152 (this is the one with the wine, vinegar, apple juice, worchesteshire, etc. then rub) the brisket I made was tender but had a bitter aftertaste. Was this the wine/vinegar...

What is best home slicer for the money and is it easy to disassemble and clean. Hobart is to rich for my blood. Seems like chef's choice 610 for $99 is choice for many. Thanks

I will be smoking my first 2 pork butts this weekend with Minion method. One 7.4lbs and another 6lbs. How long should I give for these to cook. Plan around 220-240. Thanks.

now 5 hours after closing all vents and temps still 175. How do I find the leak. I suspect the side door. During smoke though not much leaking from the seams. Thanks

First overnight smoke(second with WSM). Minion method-kingsford, full water pan, 12lb brisket. Several hours to stabilize temps. Tel-tru in lid and Maverick grate and meat probes. 20-30 degree difference with lid lower-should it be the opposite. After 11 hours meat temp 170-175 and holding...

Has anyone used the weber water pan to support the Brinkmann water pan filled. Can the weber pan support the Brinkmann and will this work function properly until I can get a brinkmann charcoal pan. Can you lift the middle section out safley with this arrangement?