Recent content by carylee2002

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  1. carylee2002

    First Brisket was a semi-fail but overall success...

    Brisket looks really nice...If your worry about hot spots you can always use the frozen biscuit or pancake method and place them all around the pit and after a bit you will know where your hot spots are. Harry Soo has a video on youtube doing the same exact thing.
  2. carylee2002

    Hello from Los Angeles

    Welcome from West Hollywood. More SoCal smokers is always good.
  3. carylee2002

    Featured Charcoal and wood ratio

    I prefer to use predryed wood like Oak, Pecan, Cherry, etc. Not that your selections of wood won't work, I rather not have wood that can ruin your smoke nor taint your pit. There is no real ratio of wood that is a standard since all pits are different. But I do say that the type of wood does...
  4. carylee2002

    DigiQ temp yoyo

    I haven't used it on a PBC but on my WSM it comes in handy if you are going to be away on an errand or I use it when in need on a constant temp for a critical cook....but to be honest I pretty much let the pit do the work and mostly hand temp it until meat is done. After doing multiple cooks you...
  5. carylee2002

    Hello...from West Hollywood off the Sunset Strip.

    No builds at this time...gonna use my two WSM's, PBC and my MiniWSM's for chicken and apps. Also my PK Grill for SCA comps.
  6. carylee2002

    Another mini build thread

    I'm still building them for friends during this pandemic. They all love it and one them also owns a 14 WSM but prefers to take my build with him camping because of the size. PS I have made 2 from the gold SJ and I prefer the Silver because I have the bottom vent and I can add additional three...
  7. carylee2002

    Finally stocked up on pork fat....

    I find my best place to find pork fat is Asian markets because of their extensive use of pork, chicken and fish as their main protein. I personally find pork belly to offer a good amount of clean fat since it is used to make cured bacon. Even though I can make sausage, I tend to smoke the pork...
  8. carylee2002

    Hello...from West Hollywood off the Sunset Strip.

    I supply food for a local bar that is doing to go service as a food service option. All up to health code with proper temperture and prepared at their other sister restaurant/bar.
  9. carylee2002

    Lump half went out in WSM

    I usually prefer using B&B orange for most of my cooks along with the lump they produce. And it burns quite well...but I did try the Royal Oak from Walmart like the ones in your picture and It worked out really good, especially on my MiniWSM's. To me I preferred it over the Kingsford blue...
  10. carylee2002

    Hello...from West Hollywood off the Sunset Strip.

    Chiming in to say hello, been smoking for 2 years starting with my first smoker PBC and now am a WSM junkie. I even build two MiniWSM's for myself and four more for friends during this pandemic. I now do local cooks for popups in my town and in the process of getting a Comp Team going soon for...
  11. carylee2002

    Rust in a WSM for sale, what would be a deal-breaker?

    I wouldn't be too worried about rust...I picked up a used 18 WSM for 150.00 full of cobwebs, spiders, mud, rust on the charcoal grate and on the cooking grates itself. After some TLC and replacing the grates it's good as new. I even replaced all the vents and the door. I used a old bus tub I had...
  12. carylee2002

    Wood chunks on a UDS and temp control

    I usually do the Harry Soo method by placing my chunks near the vents but under the coals. I find this to be pretty good and you won't burn your wood up before you put your meat gets smoke. If you choose to add wood after your coals are lit. I usually don't add it until it is at proper temp and...
  13. carylee2002

    Post A Picture of Your COMPLETED Mini-WSM Here ! (Mini Weber Smokey Mountain, MWSM)

    I built a total of six of them for friends and kept two for myself. Great for small cooks and a great way to learn fire management for WSM's....without the need to fire up my 18.5 WSM.
  14. carylee2002

    First Smoker Recommendations

    I started with the PBC as my first smoker and it is pretty good, but as you graduate to learning fire managment the WSM is what I switched to within the first 2 months and haven't gone back. I kept the PBC as a extra cooker when doing pool parties but since I have two 18" WSM's (Used) and a...
  15. carylee2002

    My Mini build (pics)

    Very nice build...I made a total of 6 of them for friends and made 2 for myself. The two twins are my workhorse pits while my 2 18" WSM is for bigger cooks and comps.
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