Search results

Well you guys have convinced me to try and go waterless next time. I will just foil the pan and see what happens. It sounds like the temp. is just as easy to control, or am I reading it wrong?

thanks Mike. good to know.

Hey, I miss stuff on here all the time. Fortunately the people who post here are very helpful and don't make you feel like a dope. It's nice to see that for a change, when other websites have nothing but people bickering with each other.

this one seems like a popular injection: http://www.virtualweberbullet.com/pork4.html I used a cup of apple juice, 1/4 cup of vinegar, a tablespoons of my rub, 2 tablespoons of worchester, and a tablespoon of corn syrup.

I live in the burbs, so unless I dump it under a tree, I have nowhere to dump it. Not sure if the tree would like that. I don't have a septic system, but you think dumping it in the toilet could risk a clog?

thanks you guys! did my first butts yesterday with the water pan since I am still learning. They came out great, but took 13-14 hours at 225, a couple hours longer than I planned. Now what to do with the gunky water left in the pan! I guess flush it, and hope I dont spill it on the way in......

No worries. I did a rub the night before, and I salted first. The butts turned out great, just took forever, and by that I mean 13 and 14 hours. I tried to keep a steady heat at 225, but next time, I will go higher or get up earlier. I injected about 40 minutes before the cook. I had 7 people...

thanks all. so far so good, other than one slight mishap. (spilled a little water moving the middle section-I am a weak woman I guess ) I did the injection, next time I will try the mustard/rub deal.

thanks!

I am doing my first butts tomorrow and have been reading about injections. I was wondering if injecting the butts the night before the cook would add more flavor. Any opinions?

Thanks all! It therefore appears that the water bowl and its steaming properties add nothing to the cook other than temperature stabilization. I assume that any type of clay pot(the orange kind) will do, but what about the bricks? Will any old brick do?

Is the purpose of foiling to catch drippings?

Thanks Glen! that makes sense. So when you cook without water, you will put the pot or brick in with the coals and take out the water pan? Sorry again..... doing my first cook tomorrow, so I have a lot to learn.

ok......now I am feeling really dumb. The clay pot or brick is for what? Sorry.....

On the WSM boards I have read a little about people using the unit without water. When is a waterless smoke desireable?

Thanks to all who responded. I realize temp is important, but it seems like even if its off, if you pay attention, your cook will be ok.

I bought mine at Amazon warehouse and saved about 40 bucks. It will describe why you are getting a discount, and it is usually something harmless like "box damage." Mine arrived in fine shape. Just keep checking the site and you should find one with some bucks knocked off.

Agreed on Pappys. The owners are nice and very customer friendly, the atmosphere is relaxed, casual, and above all, the food is outstanding. I love their ribs and pulled pork. Can't vouch for the other meat offerings, but they know how to do pork. Nowhere better in St. Louis. The fact that they...

As a new smoker owner I have a few questions, some are probably stupid, but here goes. 1) is it necessary to season the smoker before the first cook? 2) is the weber smokey mountain smoker's built in thermometer accurate, or do you recommend an oven thermometer on the grill as well? 3) explain...