krubby
Smoke Blower
- Dec 11, 2014
- 118
- 19
That looks just like mine! ;)
Ignore the therm in the lid! Even if it's correct you don't need to know what's happening in that area; you need to know what's going on where your meat is!
You've had some great advice so far! I've read that others use a coffee can minion method for their WSMs...
Just put a coffee can with the bottom cut out in the middle of your charcoal basket and surround it with unlit coals. Then put the lit coals from your chimney into the can and take the can out. I also put whatever flavor wood on top of the chimney to get it hot as well to get thru the white smoke phase faster...
Do you see any smoke?
I also second that you shouldn't worry about putting to much charcoal to start because after the meats done just shut everything down, close every vent, and it should cool off pretty quick and the leftover coals will be the start of your next smoke!
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Smokinbill - hey, not a bad idea. I haven't tried any other charcoal since I got my WSM. I wonder if it is the Stubbs? You could be onto something. I'm smoking again on Saturday (hopefully) and maybe i'll try another brand. It definitely had an off taste. My last smoke (the one in this thread) was better than the others, not great, but better since I got a little better grasp on how to control the smoke.i Noticed You Said Poor Tasting Food. Have You Noticed An Off Taste. The Reason I Ask Is Because I Am New And Have Only Used Stubbs But So Far I Seem To Have AN OfF Taste. Thought It Was Creosote Maybe But Recently Have Been Thinking Maybe It's The Stubbs.
Definitely helpful Gary. Pretty amazing community of people here.
Lots of good advice, hope you have it figured out.
Gary
I rebooted and can see your pictures now Welshrarebit. Thank you for posting those!