Hi from Sunny Central California

[Tim-wannabe-smoker]

Hello All
I'm a long time Weber grill enthusiast but still a novice at the intricacies of the smoker game. For years Ive used a Brinkmann Smoke ‘N Grill but have never ventured past cooking 3-4 hours on chicken, ribs and tri-tip. However Ive always wanted to step up to longer smokes like brisket and pork butt and recently bought a used WSM-22 off Craigslist. I then realized after a batch of ribs that I still have alot to learn to before I can successfully execute a strong cook on this new equipment.
Anyways excited to join this smokey group and let some of your seasoning rub off on me as I try and inject some of my own contributions to this group.
Thats all the Dad jokes for now.
~Tim

 

[John Saldana]

Bienvenidos, from the San Joaquin Valley.

 

[Brett-EDH]

Welcome, Tim. I think the Ghirardelli Tracy store is calling me.

You’ll get lots of help and knowledge here. Some very smart people know a bunch of stuff. I’m not one of them. I’m still in learning mode.

 

[DanHoo]

Welcome Tim.

There is really good info on the parent website of the forum. ( links below)

I've followed a number of the recipes and techniques.

If I may offer a suggestion, it is go for a pork shoulder ( butt ). It is a great slab of pig for a longer cook.

Cheers!

Operating Tips & Modifications - The Virtual Weber Bullet

Usage tips, modifications, frequently asked questions, and informational videos about the Weber Smokey Mountain Cooker.

www.virtualweberbullet.com

Cooking Topics - The Virtual Weber Bullet

Articles and recipes explaining how to cook barbecue on the Weber Smokey Mountain Cooker, plus a variety of reference topics and instructional videos.

www.virtualweberbullet.com

 

[Tim-wannabe-smoker]

Welcome Tim.

There is really good info on the parent website of the forum. ( links below)

I've followed a number of the recipes and techniques.

If I may offer a suggestion, it is go for a pork shoulder ( butt ). It is a great slab of pig for a longer cook.

Cheers!

Operating Tips & Modifications - The Virtual Weber Bullet

Usage tips, modifications, frequently asked questions, and informational videos about the Weber Smokey Mountain Cooker.

www.virtualweberbullet.com

Cooking Topics - The Virtual Weber Bullet

Articles and recipes explaining how to cook barbecue on the Weber Smokey Mountain Cooker, plus a variety of reference topics and instructional videos.

www.virtualweberbullet.com

Great suggestions Dan I'll check them out. Thanks!

 

[Tim-wannabe-smoker]

Welcome, Tim. I think the Ghirardelli Tracy store is calling me.

You’ll get lots of help and knowledge here. Some very smart people know a bunch of stuff. I’m not one of them. I’m still in learning mode.

Thanks Brett, look forward to learning together. We have a Ghiradelli's nearby in Lathrop and my girls love it.

 

[Tim-wannabe-smoker]

Bienvenidos, from the San Joaquin Valley.

Thanks John

 

[Francis]

Welcome ......Tim

 

[Anthony Spitzer]

Welcome from Kalona, IA. You'll get lots of tips and information from this site. Great source of knowledge to access.

 

[Chris Allingham]

Welcome Tim!

Brisket is by far the most difficult meat to get right. There's a very narrow window in which it's perfect, otherwise it's a underdone or overdone. If underdone, slice thinner than usual. If overdone, slice thicker than usual. And if there are issues with flavor or dryness, that's why we have barbecue sauce.

The other aspect that's not related to time in the smoker is allowing adequate time to rest after cooking. Several hours wrapped in an empty cooler, at least, or many more hours if you can rig up a way to hold at 150-160*F.

 

[Tim-wannabe-smoker]

Thanks Chris. Brisket is my mountain everest and these first few cooks on WSM like a basecamp. I want learn how to manage heat on this thing reliably before I attempt the big climb. I will be reading and soaking in what I can in the meantime here.