Recent content by badjujumatt

4 butts done!

Well, i did the marathon BUTS last weekend, 8 total in 2 days. About 75lbs of pork prior to smoking. Did my usual prep and smoke period, then changed it up. Put 2 butts in a foal pan, added a half of a beer and covered them up. Opened all the vents on the WSM for the last few hours. Brought them...

Thanks for the info guys! I will post pics as the butts do their thing.

Kids grad party is coming up and I am doing butts on the WSM 22. I am planning on 8 butts, and want to jam 4 into the WSM at a time. Havent done this before so I am not sure if my smoke data will apply with cook times and temps. I am thinking it may take longer and more fuel. Looking for some...

Exactly what dirtsailor2003 said !

I did 2 spatchcock chickens in the WSM last weekend. Exterior temp was 50 degrees, a bit windy. With all my vents open all the way, I couldnt hit 275 at the top rack. I need a simple method for insulating the WSM now that our weather has turned. Is the welding blancket the way to go? If so, any...

I have done a lot of smokes with fluid in the pan. I also used to follow orders and soak the wood chips prior to putting them on heat. Then I joined this group, and a few others, and did a lot of research. For me, I am done with fluid in the pan. I filled the pan half way with play sand, and...

One smoker dedicated to meat and one dedicated to fish......perfect! I used to run a waterpan, but not anymore. I filled mine with play sand and my results have been great.

My first brisket is on. Got a 15ln packer from the butcher, that was the smallest one they had. Trimmed fat off of the top, left the cap as is, but scored it every inch like a checker board. Kosher salt applied and in the fridge overnight. Got the beef broth injection this morning, and applied...

What about low and slow???? I thought the fun with the butts is taking your time....

Well I can fix that right now sir LOL!

So last weekend I did my second round of pork BUTTS, this time with bone in. I followed a different process, and the results were outstanding. However, I can always do better so I have a question. Here is what I did: I got 2 9lb butts from the meat store for under $1 per pound ! Bone in, great...

As i write this i have 2 whole chickens going over Stubbs and pecan. I have an elevated deck, and the WSM is on a concrete pad in the yard. Its getting old running up/down to baste, check temps etc. Does anyone have their WSM on a wood deck? If so, what do you do to protect the deck from the WSM...

Agree with you on the Stubbs 100%. I did use this without adding wood for smoke and it worked great on the butts. The KC has a great burn, little ash and was very easy to use.