Recent content by raleighsmoker

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  1. raleighsmoker

    Mold Problems

    With the mold scrubbed off, I was able to successfully smoke four Boston butts on my WSM 18 yesterday. It took 13 hours and the meat turned out perfect. I used to wrap, but no longer do it. I love that good bark from the longer cook. I think the mold is actually growing on the creosote...
  2. raleighsmoker

    Mold Problems

    Am smoking four Boston Butts today, but yesterday had to wash the mold off everything except the grates (keep them inside). I don't have a place to store the WSM, so I have the cover over it on my deck. There is no way for it to get air, so if I don't use it fairly regularly, it is going to...
  3. raleighsmoker

    WSM on the deck??

    I use my WSM on a wooden deck and bought a grill mat from Home Depot.  They measure 30" x 42".  My concern is not during the grilling time, but at the beginning.  Not only do I have a wooden deck, but several large pine trees just beyond the deck, so lots of pine needles around.   Before...
  4. raleighsmoker

    Too Much Wood?

    One thing I left out--next time I will brine.  The internal meat needed a little salt and I think a good brine will take care of it.  Got the outside perfect, now to tweak the inside a little.
  5. raleighsmoker

    Too Much Wood?

    My wife wanted me to send a huge thanks to you guys for the advice you shared.  The chickens were almost perfect.  My Redi-Chek meat thermometer would not work and I actually overcooked it a little bit.  It was okay, because we all love the dark meat and the white will go in a casserole...
  6. Too Much Wood?

    Too Much Wood?

  7. IMG_20150120_175903_395 (2).jpg

    IMG_20150120_175903_395 (2).jpg

    • raleighsmoker
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    • Album: Too Much Wood?
  8. IMG_20150120_161245_456 (2).jpg

    IMG_20150120_161245_456 (2).jpg

    • raleighsmoker
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    • Album: Too Much Wood?
  9. raleighsmoker

    Too Much Wood?

    Thanks for the tips.  My local grocer still has their chickens on half price and I picked up two this morning.  I'll cook them later today.  My chickens were a very dark brown compared to your pictures.  I'll post later how things go.
  10. raleighsmoker

    Too Much Wood?

    One more thing--I read that you should cook chicken over 300 degrees, so I left all vents open the whole time.  This did help keep the temp us, but may have helped contribute to my smoke problem.
  11. raleighsmoker

    Too Much Wood?

    Thanks guys for the input.  I've been out of town several days and now able to respond back.  I see right off hand several things I probably did wrong.  The charcoal ring ended up just about full and since this was only a two-hour smoke, more than likely I had too much charcoal. The smoke was...
  12. raleighsmoker

    Too Much Wood?

    I smoked a couple of whole chickens this afternoon and was a little disappointed.  This was only my third time on the WSM, so still a lot to learn.  I read where you should bring the temp up to over 300 if possible to crisp the skin.  The problem was, the skin was so smokey it was not edible...
  13. raleighsmoker

    Question about a whole shoulder on WSM 18.5

    My local grocer has a 25 lb., whole pork shoulder on sale for $1 per pound.  I'll have to carry a tape measure with me to see if it will fit, but if it does, what kind of time I am looking to smoke a shoulder that size?  I'm guessing 24 hours, but since I have never done one, thought I would...
  14. raleighsmoker

    First Boston Butt on the WSM

    Thanks for that info.  I was planning to eat at 6:00 and the port hit 195 at 3:30.  I had already wrapped the butts in foil, so I took some towels and wrapped each one up separately. I then put them in a cooler until about 5:45.  The meat was unbelievably tender and had that great smokey flavor...
  15. raleighsmoker

    First Boston Butt on the WSM

    Thanks for the reply.  It was actually a little darker than I like, but I let the heat get higher than I wanted one time.  I think that caused more dark than I wanted.
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