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  1. shadowhawk

    Another Newbie

    Hi folks.....I go by the name of Shadowhawk. I live in Northern AZ in a little town called Dolan Springs which is off HWY 93 between Kingman and Vegas. I love to smoke and BBQ (I use a Brinkmann offset and a WSM 18.5). Thought I would just drop in and say hi and let you know that people really...
  2. shadowhawk

    Pork Butt question

    Myron Mixon and many others recommend that a pork butt should be injected before smoking. Is it necessary to do this? I thought the butt was heavily marbled and would probably stand (no pun intended) on its own. What do you think?  Thanks
  3. shadowhawk

    Brisket question

    Hey folks.....I want to do my first brisket in a WSM 18.5. The problem is, the briskets that are available, are too big to fit into the smoker (Lengthwise)....is it all right to cut the brisket in half (Freeze the other half) to make it fit or is that a Smoker sacrilege? Thanks
  4. shadowhawk

    Confused about charcoal

    OK....So I am ready to smoke my first racks of ribs in my new 18.5 WSM. I spent some time looking through the posts on the forums regarding the amount of charcoal to use. After reading these, I am still a bit unsure of how much unlit charcoal and wood chunks to put in the charcoal chamber and...
  5. shadowhawk

    WSM 18.5

    Hi Folks....another question for you. Is the grill thermometer that is installed on the WSM lid sufficient or should I get another one to put inside? If so, any recommendations? Lastly, what type of charcoal should I use in the WSM?   Thanks
  6. shadowhawk

    Salt free rubs

    Is there a way to make a tasty rub without the salt? especially for St. Louis cut Pork ribs? Thanks all!
  7. shadowhawk

    WSM Mods

    I just bought a WSM and have a couple of questions. Should I replace the access door with a steel one or should I stay with the OEM and install a gasket kit? Or...should I do both?  Also....the water pan capacity looks limited...is there an upgrade for this?   Thanks for responding.
  8. shadowhawk

    Another newbie

    Hi All....I am another novice trying to learn how to master this craft. I live in the high desert of Northern Arizona at about 3500 foot elevation with gusty winds and high temps as the norm. I have tried to experiment by smoking beef and poultry using a Brinkmann Smoke n Grill but have become...
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