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Recent content by dieselaw

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  1. dieselaw

    Thermometer "Ports"

    I just drilled holes big enough for the probes to slide through. I can put up to three probes through each hole. I put the actual gauges on a small tv dinner tray next to my WSM. Works great. I didn't do any grommets or bushings. Little to know smoke comes out, temps are consistent, and the food...
  2. dieselaw

    Release the KRACKEN! Honey whiskey and spiced black rum St. Louis ribs w/Qview!

    Great color! I am working on getting closer to that mahogany color. Im trying to keep my temps right at 225. If that doesn't work i am gonna cut out my sugars. Great job man, way to think different.
  3. dieselaw

    Elk Roast

    I have been wondering the same thing! I just hot my elk back from the butcher. What I have read is that an elk roast should be smoked like a steak not a pork shoulder. There is less connective tissue and fat in an elk, so cooking to an IT of 200 will just dry it out. Elk should be cook to an IT...
  4. dieselaw

    Hi, my name is Mike and I'm a fattie addict.

    I love the idea of doing fatties without bacon. Any extra tips to roll or prep those would be appreciated. I am gonna make some this weekend.
  5. dieselaw

    My Mini WSM build

    I built one too and really like it. Just some input, if you colk at a higher temp for chicken and such, the stock diffuser plate that comes with the tamale pot will warp. Mine did and i just replaced it with another weber grate(10$) and put a disposable pie plate to diffuse heat and catch drippings.
  6. dieselaw

    First ribs today..doing research have a 3-2-1 question. Q-VIEW ADDED!

    U will have 2 opportuntities to check for doneness when u use the 321 method. When u pull to foil they should almost pass the bend test. And when u remove from foil for the last hour you will feel the tenderness when u move them. So u dont have to go out of your way to check on them. Your ribs...
  7. dieselaw

    First Boston Butt

    It might not stall, my last two havent. They were under 6 lbs a piece. Your plan sounds good, and dint panic if it does stall. Panicing and rushing things will increase your chance of bad results. My 2 cents
  8. dieselaw

    honey whiskey pork butt

    What temp did u pull it at?
  9. dieselaw

    honey whiskey pork butt

    I am looking forward to a review on flavor. I have never heard of a whiskey injection, but it piqued my interest. My pork butts tend to be a little salty, so i am wondering how/if it helps. Im soo anxious right now!
  10. dieselaw

    WSM 22.5 - How Much Wood?

    Just my two cents. I add my wood as i go. That why it is perfectly applied. If u put chunks in at random they will burn at random. Maybe to soon, all at once , or too late. I add mine as i go. Opening the side door on the WSM has not affected any of my cook times. And i get just the smoke i want...
  11. dieselaw

    First Boston Butt

    You already got some good advice. My two cents....staycloserto 250, Ihave had less issues with stalls which gave me more consistent finish times. It will still take about 1.5 hoursper pound so u will still get that fall apart tender. Good luck!
  12. dieselaw

    My first fatty

    I was supposed to throw one on this morning, you are making me jealous!
  13. dieselaw

    WSM 22.5 - questions

    Lit charcoals are slowly igniting unlit coals in both methods. Adding unlit at any point to the fuse method has never caused any abormal conditions. Maybe if you throw them in like a baseball, but thats just my experiece.
  14. dieselaw

    WSM 22.5 - questions

    You got it. Just lay out your ring, leave enough room at the begining to place your lit coals. Ensure that the coals will only light one direction, i use a small paver as a barrier. I love this method because i can get 10 hours of 225-250 and it burns like a clock so u can guess how much time...
  15. dieselaw

    WSM 22.5 - questions

    Try the fuse method. Make a thinner charcoal ring and that will give u an even low temp cook. You can make the ring thicker and more dense to get hotter temps. Good luck!
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