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  1. skorpyon

    I baked my barrell :(

    I made a bad boo-boo. Some of the slats in my WBS were getting loose, so, based on recommendations I heard here, I started boiling pans of water in the chamber to moisten the wood. Unfortunately, had a brain-fart and I left the power on for a few days, with the smoker covered due to some rain...
  2. skorpyon

    WBS build issue - loose stave pieces in the lid

    Hi all, I recently made a smoker out of a retired wine barrel, and it works great.  I've had a couple of successful smokes (pork butt and beef brisket), and I'm very happy with it. However, I noticed that the staves in the lid section are starting to loosen.  It's pretty dry in there at the...
  3. skorpyon

    My most successful pork smoke thus far

    Hi, all! Yesterday I smoked a seven-pound pork butt, using Meowey's technique as described in the "Basic Pulled Pork Smoke" sticky post.  The butt was vacu-wrapped, the label said nothing about any added solution, and I did not brine the meat before cooking. My wife (she's from North Carolina...
  4. skorpyon

    New WBS and a noob question

    Hi all! I just finished a WBS project, based on a burgundy-style barrel I got from a vintner friend who has moved.  The construction went great, but the 1500-watt, 2-burner hot plate I'm using for smoke/heat only got the internal temperature up to 172 on the dry run I'm doing tonight. Is that...
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