Search results

Both items are sold

Both items are sold

Good Question, I don't know. The deal is in Orange County, California.

I always foil the edges of any meat I smoke if it goes to the edge of the smoker. Temps coming up the sides of the smoker can be much higher. Using the 3-2-1 method as a guide is ok. I now cook unwrapped for about two hours then start checking for color. When it's where I like it, then wrap...

Hello, need to thin out the BBQ's. I have an older 18in wsm that is in good condition. The only trouble is that two of the bottom vents won't rotate. I think it is early 2000 model. It has no bottom heat shield and the shallow water pan. I will also include in the deal an 18in OTP. It is in good...

Hello, need to thin out the BBQ's. I have an older 18in wsm that is in good condition. The only trouble is that two of the bottom vents won't rotate. I think it is early 2000 model. It has no bottom heat shield and the shallow water pan. I will also include in the deal an 18in OTP. It is in good...

Smoking a 12lb brisket on the 22in wsm today. Using some white oak and will be wrapping in butcher paper. Had a problem with my maverick, tip broke off of one of my probes inside the sending unit. I took it apart and had to drill a small hole in the plastic female port in order to remove the...

Aluminum foil does the trick. Just foil the trays, plates, etc. Once your done using it throw out the foil. Saves you from having to do as many dishes and also helps protect from cross contamination during food prep. If you use paper plates to eat on, your only left washing utensils and the...

The bge is a good product. It is however very heavy. If mobility is an issue, you might want steer clear. Cost is another consideration. You will easily spend $1000 depending on the model and accessories you choose. Also consider the capacity. The bge can't come close to the cooking capacity of...

Hello, 4th of July was a success. I cooked the 12.5lb creekstone trimmed brisket, 15lbs of baby backs and 3lbs of salmon. The creekstone brisket was exceptional, much more tender and juicy than the choice briskets I usually cook. I smoked it using white oak from the wood shed in Orange. It did...

They call it a "Master chef prime whole brisket". The meat looks nicely marbled. I also located a nice place in Orange called "the wood shed" I will be picking up some oak this week.

Just thought I would post some pics of the brisket delivered today. I couldn't find any real good photos of the way it was shipped or looked like on arrival in other postings. I purchased the 14-16lbs brisket and used a online code to get a box of 6 burgers free if you spend over $100. I spent...

If you are using the 18in wsm. You could try and find a 18in weber platinum. The grill is small and puts the grate height at 46 inches.

Recently got a 18in wsm. I had a 18in OTP sitting around. Decided to see if the two could work together.......

Hello, first thanks for all the suggestions. I thought long and hard about what I should do. I then convinced myself and the wife of the need for yet another WSM. I opted for the 18in this time around. I have been cooking on my 22in for over a year now. The ability to hold constant temps hour...

Hello, planning a big smoke on September 28th. Two briskets of at least 15lbs and 4 8lbs pork butts. Any suggestions on meat placement? Pork on top, or pork on bottom? I really wished I had an 18.5 so I could split up the cook, just don't think I will need a second smoker too often. Thanks for...