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  1. treeman75

    Post Picture of Smoker and its Brand/type here

    Subbing?
  2. treeman75

    Post Picture of Smoker and its Brand/type here

    This is my new 48" country boy cooker, its one of the best things i have bought!
  3. Post Picture of Smoker and its Brand/type here

    Post Picture of Smoker and its Brand/type here

  4. 20150704_121205.jpg

    20150704_121205.jpg

    • treeman75
    • Media item
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    • Album: Post Picture of Smoker and its Brand/type here
  5. 20150607_134612.jpg

    20150607_134612.jpg

    • treeman75
    • Media item
    • Comments: 0
    • Album: Post Picture of Smoker and its Brand/type here
  6. treeman75

    cleaning cooker at comps?

    Thank you for the reply. After doing some reading i will be cleaning it at home. I would never just dump the grease on the ground anywhere.
  7. treeman75

    cleaning cooker at comps?

    I bought a new RF cooker a couple months ago and like to steam clean it after my cooks. When your done at a comp do you clean them there or do it after you get home? Im thinking i might have to get it home and get it up to temp and clean it. Thanks for the help.
  8. treeman75

    Dutch's "Wicked Baked Beans"

    I pretty much stick to the recipe except I use a whole pound of bacon. I never really had any one say they are too hot and kids eat them too. 
  9. treeman75

    thoughts on smoker

    Does anyone have any info?
  10. treeman75

    thoughts on smoker

    Thanks for the heads up. Im not sure how to remove the link.
  11. treeman75

    thoughts on smoker

     I seen these on ebay and was wondering if anyone has heard of them? They are alot cheaper then the langs. They are called greasyhill customs, thanks for the help.
  12. treeman75

    How I start and use my WSM....

    I have also had the creasote flavor with the minon method using kingsford. So if you dump a chimney of coals on top of the charcoal you dont get the creasote flavor? 
  13. treeman75

    The Minion Method Explained w/ Tutorial

    I always leave the top vent open.
  14. treeman75

    The Minion Method Explained w/ Tutorial

    I have a WSM and have tried kingsford and stubs with the minion method and have got 12 hours of burn time but the meat has a bitter smoke taste. It seems like alot of smoke is coming from the charcoal and not the apple wood im using. I cant figure it out! Has anyone else had this problem? 
  15. treeman75

    bitter pork butts

    The apple wood is a couple years old, I know thats not the problem. Im thinking its the charcoal smoking when its getting lit from the lit charcoal. The smoker had white smoke rolling out of it.
  16. treeman75

    bitter pork butts

    I have a 22.5 WSM and smoked two pork butts and they have a bitter smoke taste. I used kingsford charcoal and used the method of putting a chimney of hot coals in the middle of the charcoal. I used apple wood and just put a piece on top of the hot coals and made sure it was burning before...
  17. treeman75

    Saturday Ribs WSM 18.5

    Nice job on the wind break, and the ribs look great too. 
  18. treeman75

    new wsm owner

    Damn! Thats a good deal two for one
  19. treeman75

    New Owner 18.5

    I named mine black betty.
  20. treeman75

    New Owner 18.5

    You are going to love your WSM! I cant believe how little you have to mess with it. I got 15 hours doing a pork shoulder in Dec.
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