Recent content by izeedeee

Hi, I smoked a 12 LB. brisket and two racks of short ribs in my WSM 22 yesterday. The ambient temp was about 50. I loaded a 15LB. bag of Kingsford original into the WSM, filled the water pan with boiling water, and topped it off with 20 lit briquettes. I maintained 245 for about 6 hours, After...

Isn't it kind weird? They make a great product, and then throw a BS thermos on it?

Thanks! Will look it up.

Hi All, I am working on my new WSM 22. I am wondering, based on everyone's experience on this classic smoker, can anyone tell me what temperature the OEM lid thermometer should read if you want to do a smoke at 250-275? Do I really need to to read the temp at the grill level? Or do we know by...

Hi, Which did you pickup the 20075315 or the mes 340?

Thank you!

I grew up in the Boro Park section of Brooklyn, not far from Bay Ridge.

Hi, I've been using a Weber Kettle and a Smoky Mountain. I do mainly briskets, short ribs, and veal shoulders every now and then. Looking to get into something that will allow me to do four briskets at a shot, but that will not need constant adjusting. All the best!

Hello all, I live in countriest part of NYC - which isn't saying much. However, I wear cowboy boots, a Stetson and I smoke meat, so there is always that. I also spent ten years in the meat business so I know a thing or two about meat. I'm coming over hear to learn more about smoking and to have...