Hello my name is Tony. Been grilling and smoking for about 6 years. I only have webers except for a gas grill I own. Im new here and Look forward to participate and exchange ideas.
1. Briquettes. Usually Kingsford Blue.
thanks, RedWings
several questions:
1. do you use lump or briquetts?
2. for a 1-3 hour cook, how many do you start with?
3. for longer 10-12 smokes, do you use the minion method, which basically fills the bed with lots of firepower. I did this with ribs and the temp jumped quickly to 335.
4. I used chunk Hickory and Cherry-about the size of a tennis ball. I did two of each. this added more firepower.
I have seen some posts that suggest you do not use the water pan. Your thoughts?
thanks, again and look forward to keeping in touch
Mcopeland
In that picture I haven't used the soup can. But I found a picture from another thread of someone who has used it. Both the top and bottom of the soup can has been taken off. You stick the soup can in the middle of the charcoal ring and put the unlit charcoal and wood around it. When you have your lit charcoal ready, you put it in the can, and then pull the can out. Now the lit is in the middle and will slowly light the outer coals.
how do you use the 28 oz soup can in this picture?
I do appreciate all your input to a first time WSM user. Mine was not new. Our Sunday School has an annual garage sale. One of our members brought it over prior to the sale.
I was delivering some things over and it was available so I paid the $10.00 she was asking.
It is in excellent shape. Maybe used 5 times since 1993, the year it was manufactured.
she had lost the water pan but i used the one out of my Brinkman electric smoker and modified the brackets so it would fit. works great.
what is your favorite wood for ribs, pork butts, etc...?
Maurice
I,
I have done a pork butt, which came out really good and yesterday put on some St. Louis style ribs. I used the minion method for charcoal. I use the Maverick et-732 grill thermometer and it shot up to 335 in a short time.