Recent content by acidcat

Hi all, Just curious what sorts of unusual wood you use? We all know the traditional Oak, Cherry, Apple, Mesquite, Hickory, Pecan, etc., but I'm curious what else is out there. For a bit of background, I live in a region where arbutus trees flourish and I've read that arbutus is a good...

Thank you all for your assistance! I have since pumped out some delicious foods and am enthralled with offset cooking. The flavour I am finding is superior to my water smoker and easier to set up and get going, though my water smoker was much easier to maintain once it was all set up (simply...

Hi all! I posted in the Charcoal forums if you're looking for a bit of background (didn't notice the wood section at first). Otherwise, here goes: My background: I started on a Smokey Joe, then went to the Weber Kettle Grill and then the WSM. I used the WSM for all my smoking and Kettle for...

Took it for a test run to burn off any manufacturing stuff and to just get a feel for it. Dumped some charcoal in the main cooking chamber as well as the fire box. It was very interesting, and in the end I decided to throw some pork chops we had kicking around into the smoke, then do a reverse...

I have a WSM 18" and am in what would be considered a cooler temperature zone. I am on the west coast in Canada and, typically, we get snow about 1-3 times per year, which is usually melted by the next day but will sometimes linger for a week or two. The WSM was so far my only true smoker (I...

No this all definitely makes sense. Thank you muchly! Any advice in the insulation? It’s looking like it’s going to have to be fibreglass regardless because I can’t seem to find anything else, but any advice is much appreciated

So... this likely is why my smoked food lacks a thick smoke ring regardless of how much wood I use, and why my smoke flavour is typically mild at best? I do get blue smoke but the wood doesn’t typically light fully for me. I guess I’ve been doing it wrong this whole time!

This is making sense then. When you mention to leave the inlet door open, is that just to get the fire going? Would I close the inlet door once the fire is going, keeping the dampeners wide open? As an aside, I was reading an online guide by a fellow that puts out a lot of reading material...

Hi all, I'm new to this forum and keen to learn! I want to get into a bit of background before I launch into my questions/issues. So, many years ago I started with a 14" Smokey Joe, then upgraded almost immediately to the full size Weber Kettle (I think 22"?) once I realised I could managed a...