Recent content by fuzz415

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    Long start up time on WSM

    ihave a 22"WSM - im usually 45-1.5 hours to temp depending on wind. i will usually throw meat on when the temp gets to 250. also, keep a few things in mind, temps are goingto be pretty high becuase no water pan. this is signficant. also per an earlier post - 8- 10 completely lit briquettes...
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    Brisket wrapping question + temp probe placement

    thanks for the info guy! yes, i tried to imply the signs on the brisket were done but temps werent saying so. after some reading, i have come across that Prime Briskets maybe typically finish a bit lower end of 195-205F. however when you probe a cooked brisket, theres something about when your...
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    wsm - cold smoke modifications

    now that my Cajun bandit door is confirmed to work and probably never coming off, maybe i can use my old door for this :D
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    Brisket wrapping question + temp probe placement

    hey guys, just finished my first brisket cook. 14lb packer USDA prime, on a 22" WSM, cooked total of 12 hours at 250F. this was my longest cook to date, and also my first overnight cook. my question is in regards to wrapping, as i understand, its fairly standard to wrap in the 160F range. MY...
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    Temperature gauge

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    Weber Mastertouch vs. Smokey Mountain

    i have a WSM 22' and love it. ive had it for over 6 months now and have about 12 cooks on it. IMO if you are looking for a smoker WSM all the way over a kettle. in regards to the 18 vs 22" wsm i primarily cook for my wife and i. normally that means one rack of ribs + extras (chicken thighs...
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    advice for planning 2 butts for pulled pork

    maybe its just me, but i like planning the start of the cook at the evening/night. which allows me to sleep a bit more. IE meat in at 9 or 10pm - rest/sleep until 4/5am wrap around 8am pull the pork 11, straight into the crock pot with drippings and ready to be brought to the party. i wouldnt...
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    Too smoky flavor

    my startup set up goes like this, and it takes me to 240-260 F, cruising non stop for at least 6 hours i usually only fill up 1/2 to the whole top grate of food, when cooking for my wife: place wood chunks down first, usually 4-6 chunks place between 5-9lbs of Kingsford Blue charcoal (this is...
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    Too smoky flavor

    what everone else said, top vent open 100%, 100% of the time, bottom vents control temp. if temps runnning too hihg, try less lighted charcoal
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    Mailbox mod beef ribs

    very cool, i see it now. do you still use a pellet tube in the mailbox or do you just throw a buynch in there and light one side?
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    Mailbox mod beef ribs

    i musy be new what is the mail box mod? you put the chips and fire inthe mail box or the food?
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    Bourbon barrel staves (oak) plus Applewood is the combo

    Been watching a buncha youtube and forum reading - for the past half year or so i have used Hickory, peach and pecan woods. usually as a single set of woods (no mixing) i recently watched Henry Soo (slap yo daddy BBQ) and he uses a combination of woods. lol the thought never occurred to me. i...
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    smoking it out in SF Bay Area

    thanks for all the welcomes!! i figure i post an obligatory BBQ pic
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    smoking it out in SF Bay Area

    hey guys just joined after lurking for awhile. i have been smoking for about 6 months, BBQing and grilling for years. i have a 22" WSM, with cajun bandit door #RegularGuyBBQ #SkylineSmokehouse
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    Quick Replacement for WSM 22.5 Water Pan

    a lot of people use a terracotta plant saucer
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