Recent content by newbie2

As I get better i should be adding some pics

Hello all. So I've been cooking on the wsm and so far have done rib steaks, ribs, pork butt, pork loins, and chicken. One thing I noticed was that the meat looks more cooked where it's touching the grates and not the top side. I've always checked internal temps but am I supposed to flip a pork...

Thank you for the info. Really appreciate it. One I break in the smoker I'll be sure to post pics. Thanks!!!

Hey guys just got a weber smokey mtn 18.5 inch and can't wait to use it. I need to break it in and figure out how to use it. How often are wood chunks added and what are the best methods for getting the charcoal going. I'm still new to vent positioning as well. Anyway. Tips are appreciated. Thanks

So far so good. I did some research online and saw that if held to even lower temps than 165 for longer periods of time the meat is still safe. Based off the charts I read I should be in the clear by far. It's not like raw juice was dripping on it when I pulled it out.

So I'm new to smoking and have made some great dishes but I made a mistake today and cooked some chicken thighs above the pork loin. Pulled out the pork loin at 154. At that point the chicken was around 160 degrees. I wrapped the pork for 15 min in foil then tossed on grill to put some sauce on...