Hello from Knik, Alaska


 
B

Brian Dixon

New member
OK ...Finally got the 18.5 Weber Smokey Mountain that I wanted! Since I'm kind of 'old school', and believe in making do with what you've already got (if for no other reason than it being a learning experience), I just spent all winter learning how to do low-n-slow BBQ on a standard Weber kettle. Yes ...it's very possible ...if you don't mind fooling around with dividing the charcoal for an indirect grill and placing several aluminum pans of water in the grill in order to give you a chance at keeping the temperature at 225-250 F ...and refilling the charcoal about every hour until done. Whew! Yes ...it works, and my oh my does it make me appreciate my new WSM! Cannot believe how easy it is... or how I toughed it out for so long without it!

In any case, hello from Knik, Alaska (about 50 miles N-NW of Anchorage) where my wife and I, and 2 labradors, live out in the country ...enjoying life at its best!

See you around the smoke pit!

Brian
 
Well Brian Dixon, You absolutely found the RIGHT place to learn EVERYTHING there is to know about Weber Grills (including smoking on them) and the World Famous Weber Smokey Mountain cooker/smoker.

Welcome!

Take some time and check out the forums on smoking using your kettle(s) and using the snake (or fuse) method.
Takes away you having to replenish your coal supply during the cook.

Glad to have you here, Enjoy your new WSM and this site!
 
Welcome Brian. You certainly have found the right place and group of folks to learn and get advice.
 
Thanks, All! Definitely will post some BBQ pix ...Starting simple first - hot and fast chicken, probably Cornell Chicken this weekend. Got ribs vac packed in the chest freezer ...waiting for my first low and slow in the WSM :)

Brian
 
Welcome to the "Greatest Smoke on Earth" Brian! You're going to love it here! And when you take pictures of your cooks, make sure you include some pictures of your surrounding countryside! I'd love to visit Alaska!
 
Mike Willis said:
Welcome to the "Greatest Smoke on Earth" Brian! You're going to love it here! And when you take pictures of your cooks, make sure you include some pictures of your surrounding countryside! I'd love to visit Alaska!
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Will do, Mike!

QUESTION: Assuming regulating the cooker to 225-250 F in average conditions (say 50-ish outside), about how long would the fuse/snake method keep the cooker in this temperature range?

...Gonna cook 2 chickens tomorrow. Both will be seasoned/brined for the Cornell Chicken, but one will be finished off and served at the table ...and the other will be 'pulled' to make some pulled chicken sandwiches for my lunches this week :cool:

Brian
 
Brian, I'm not too familiar with the fuse/snake method. I've only done it one time in my kettle. The Minion method works for me in the 18.5" WSM. As for chicken, it seems most everyone here does more of a high heat to crisp up the skin, so the fuse method wouldn't apply...and I don't grill chicken very often so I'm no help there!

Anyway, I hope the chickens turn out great for you!
 
Yeah ...I won't be doing low and slow on chickens unless wanting to shoot for max-tender for pulled chicken (no skin involved once it's cooked!).

Wife made other plans ...no cooking this weekend. I will make time to put the new hinge for the lid on, and the Cajun Bandit door latch for the Cajun Bandit door... :)

Brian
 
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