Hello from Central Virginia


 
J

JimmyZ

New member
I have been smoking for several years. Started with a simple “leaky” smoker and made some great food. When it died, I bought a 14” Weber Smokey Mountain smoker. Usually, just smoke fir two- hence the small size.

I am having two issues: keeping the temp in the smoke range and having to add charcoal several times during a long (6hr) smoke. Recently read an Internet post in how to start a fire and Control the temperature. I will try those tips and get back to the forum if I still have trouble.

Look forward to learning and sharing.

Jimmyz
 
Hi Jimmy, WELCOME and stick around. There is sooooo much to learn here and the people here are just GREAT and willing to help as much as they can.

What do you like to cook?
 
I converted my 14" WSM to propane! Works like a charm. I have pics and a PDF of how I did it and the testing I did (I approached it like a science experiment and documented the time temps and the setting on the regulator). I used to work for Weber (26 years) and I showed them what I did and told them if they wanted to use my idea, all I would want in return was one of the units. I even offered to let them use it if they wanted to test it. No interest at all. I can do a nine pound pork butt in 9 hours and use 1 LB of propane. I can post the pics and PDF, but not sure how to do it. It also makes awesome de-boned chicken thighs stuffed with Stove Top Chicken Stuffing! Damn, now I'm hungry!
 
You must log in or register to reply here.

 

Back
Top