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On March 10 I was asking about dry smoke wood..."I've noticed that my smoked meat has been having less and less smoke flavor..." In deference to Chris, I tried my own experiment. I use my bandsaw to size my chunks to a thickness of approximately one inch. Using a moisture meter, I found all...

I've noticed that my smoked meat has been having less and less smoke flavor. I use cherry that I bought over 4 years ago - was fantastic until recently. During Christmas I smoked 2 12lb turkeys (hi heat)the way I always do. I used about twice the amount of wood that I normally would use for...

Is it possible that smoke wood can be too dry? I've noticed that I have less smoke flavor than ever before. This weekend, I smoked 4 butts - 8-9 lbs. Plus two racks of spares. I used the minion method for the butts, when they were thru I put a full chimney of lit coals back in the WSM and...

A number of weeks ago I cooked a turkey - hi heat. Just foiled the WSM pan and created an air pocket with another layer on top. Smoked with cherry (on the heavy side) and cooked about 340 - 350. Turned out absolutely fantastic!! Saturday or Sunday, I'm going to put four chickens on the WSM...

Help! Last Saturday, I bought a flat on sale at Sam's - had one day before it's expiration date. Forgot about it until 10 pm last night. I opened it to smell it. There was a slight disageeable odor but I think it could be a combination of the styrofoam and plastic package it was in. Since...

I've got a 12lb turkey that's going on the WSM either tomorrow or Monday. My question is this - not using the water pan will allow a much faster, higher heat cook. However, by cooking faster - isn't the smoke flavor decreased? I'll use only cherry to smoke - but I'm thinking about using a...

Friday night we had a bbq party for 14. For meat we had cherry smoked chicken and pulled pork smoked with hickory and cherry. The pork was started using the MM Thursday night at 9:30 (4 butts all approx 8.5 lb) Seemed to be a perfect cook - everything went well. Friday @ 11:30 the top two...

I have become very comfortable doing overnite butts on the WSM. My last smoke around Christmas was the 1st time I smoked 4 butts at one time (approx 37-38lbs, bone in). Temp at nite was in the low fortys and wet. This was also the coldest I have smoked in. I used the MM for the charcoal and...

Regarding these boards, most of the time temps are used - it's the lid temp. In the modifications area I reviewed the Excel files that show the temp deviations. I also read from some posts that your deviation is just a few degrees. Shouldn't the variations between the lid, top grate and...

A few questions: First; have any of you ever used peach as a smoke wood? How did you like it? Second; a good friend is taking down a peach tree that was killed by blight. Being that it was diseased, can it be used it for smoking? Thanks

Just before Christmas I did my 1st cool weather cook. Had some problems that I'll ask about later on another post. Due to these problems (primarily keeping my heat up) I think I'll try a waterless cook next time if the weather is still cool. Reading thru numerous posts I find a lot of...

Cherry smoked butt is GREAT! As expected I had quite a bit left from last night's blow-out. After the party, I pulled the two remaining butts and put them in food saver bags. But I've got about 3lbs left in a foil pan covered with foil for my family get together tomorrow. What do ya'll...

Well I've got the 4 butts in the garage fridge. 3 at 8.5+ and 1 at 9.55 lbs. After I trim off the fat cap, do the cook, let them rest, and then pull. On average how much usable meat should I get on an 8 or 9 lb butt? My guess is after trimming and cooking - around 50%. Has anyone actually...

Still a relative newbie so I just want to double-check some basics. This Thursday night, I will put 4 bone-in butts in the bullet (1st time for 4 at once) I will use the MM method and have the brinkman large pan. Since the night temps will be lower than I've cooked before, I'll use hot tap...

If anybody is looking for a bbq sauce recipe, this site may be your answer. It's supposed to be the original recipe from the 'Shack.' (a longtime ago and greatly missed bbq rest.) I haven't tried it yet but it looks and sounds like it may be the real thing. If your have time read the...

Last Sunday when I took off the 2 pork butts, I put on 4 whole chickens. I didn't butterfly or split them, just washed, seasoned and put two on each rack. Kept the lid temp at 270 - 290, usually on the high side. Now I've grilled a lot of chicken, I've smoked a lot of chicken on a ECB. I say...

I've had my WSM since early summer. After a number of smokes I'm beginning to believe there is a difference of where or which brand you use. All the butts have been bone-in: My experience is - Walmart - tyson brand, never a failure always moist. Used these for my 1st smoke. Sam's - Not...

Tonight I’m putting on two butts for the sole purpose of freezing them (winter supply). Like many of you, I have a food saver. I’ve noticed the food saver really squeezes the meat. I wonder if when it’s thawed – it’s practically like you never pulled it. The vacuum compresses it and makes it...

Sat. I put on a couple of spare rib racks - 4.1 and 4.6 lbs. Used MM to start, charcoal ring was a little over 2/3 full and used 30 briq.'s to start. Once the lid temp reached 250, I cut back the vents and was able to keep the heat fairly stable until the cook was finished. Used 8 small...

a few months ago I bought my 1st spare ribs. I intend to cook a couple of slabs Saturday, but tonight when I took them out of the freezer I noticed the package said they were enhanced. If I put a rub on them - won't this make them too salty? What do you recommend? Thanks