Recent content by Spbykatie

So I tried the cornstarch idea from another thread on here. I don't know what I did wrong, but we ended up eating pizza last night! From now on I'm not coating my chicken before smoking.

Thank you both!

I have a pile of wings and drumsticks I want to smoke. Should I start with the drumsticks and add the wings later so they don't overcook? How long for each and what temp? And, I have a WSM and a MES, which would be better? Thanks for any and all advice!

Thank you for all the great advice! This is the best site I've ever found for information.

Aha! I was wondering what that rubber thing was. Thank you so much!

I got a Maverick dual probe thermometer but I'm not sure how to use it with my 18" WSM. The instructions say to make sure the probe line comes out of the lid without pinching, but how do I do that on a round lid and won't it leak smoke if it is not sealed flat? Also, the WSM is very tall and is...

Thank you to everyone! I didn't know about the sand, that seems a lot simpler. Since I don't need to keep seasoning I am going to go ahead and fix the door and smoke this flatiron steak that just arrived!

I have all vents open. By the time I realized the extent of the leakage the door was too hot to mess with. I am 3 hours in and at 325, so I guess that will work. Once it cools off a bit I will try to curve the door a bit more. I am wondering if I need to worry about getting a gasket kit or new...

I've been trolling here for a few years, and finally decided to register. The information here has been invaluable! So I am seasoning my brand new 18" WSM using the Harry Soo method. My issue, besides smoke coming out of the door and the lid which I know will calm down once I get a few layers of...