Recent content by dschaef

Oop's,being new to forum's it just dawned on me: am I high-jacking a thread here? My apologies to Riley if I did. I may have to just lurk in the background until understand the protocol.

Cookshack SM025; no water pan; 235 to 242 deg.; apple/cherry. Preffered pecan not available.

FloridaSteve: Thanks for you quick response! Because they seemed dry, I would have never thought undercooked. Shows how much I have to learn… I do have confidence in the temperatures however as I monitored both with the built in Thermo plus a “Dot” digital (which never varied by 5 degrees)...

RE: "First ribs today" and his success with ribs. I waited until my seventh smoke (ham, meatloaf, salmon, brats, chickens, brat burgers) until I had the nerve to try ribs for the Labor day holiday. Big disappointment! After reading many posts about ribs I decided to use the 2-2-1 method with...

Thanks for your input as well as the others who responded; I can see this forum is a goldmine in information to avoid learning from the "school of hard knocks". Regarding the issue with fish and sausage on the WSM; Having recently started my eighth decade on this planet, the close monitoring the...

I've been smoking on a Weber water smoker for around twenty years with more success then failure, thanks to the forgiving nature of a water smoker. It's been ideal for what we like often (pulled pork, chicken, ribs, turkey, etc.) but occasionally I'd try salmon, trout and sausage. For me, the...