Recent content by wrbasher

Never been to the wing fest, but I see you're from Blasdell. Right up the road from me in Hamburg

What Joe said is spot on. The temp dial on your smoker may not be completely accurate. Unless you're measuring with a calibrated thermometer at grate level, you may not be smoking where you think you are. Turn up the heat to make sure it's safe to eat.

I'm not familiar with that smoker, but if everything is getting a black film I'd guess the exhaust isn't venting properly or your burner is gunked up.

After a few hours the meat seems to reach it's max smoke potential. After that, covering in a pan is essentially the same as wrapping in foil and steaming the meat. It may soften the bark, but it will def speed up your cook times.

Arrogant bastard is an acquired taste and it gets the job done. Smoked the brisket about six and a half hours. Can't wait to do it again.

Definitely need to trim the fat. But the meat itself was moist and tender

Meat all rubbed up. Smoked before foiling. Another view before going back on in foil. Post foil brisket, ready to rest. Sliced. Sandwich form. And of course some libations! Brisket was rubbed with Rufus Teague meat rub. Smoked on the wsm at 250° using kbb and mesquite chunks. Took it to...

There is a harbor freight store coming soon right up the road from me. I'd like to give the welding blanket a try. I'm also hoping Kingsford goes on sale again soon for the holiday. When you use almost a whole bag on a short smoke you go through it very quickly

Just an update, I did some ribs and a London broil over the weekend. Left the water pan empty and moved smoker behind the car hole (garage) where the wind is minimized. After 6 hours of chugging along at 230-250, still had half a ring of charcoal left and it was much easier at maintaining temp...

Sounds to me like it's an issue of deception and a lack of tact.I personally don't blame you for wanting to move on. If these are the type of answers you get to pricing questions, you may also feel talked down to if you ever have to deal with any other issues down the road.

I'll try running it with no water next time. With any luck the wind won't be gusting (seems the wind know what days I'm off of work). At this pace, charcoal better go on sale again real soon! Despite the charcoal use, I should mention that the ribs turned out awesome!

That's the kind of consistency I'm looking for! I forgot to mention I filled the water pan with hot water.

I recently picked up the wsm 22.5 and this thing uses a ton of fuel. I had the day off of work so I decided I would do some abt's early and ribs for dinner. Knowing I would be running the smoker all day, I filled the charcoal ring. I've read about people getting 16-18 hours on a single fill. It...

Seems to me if you're running too hot, you've got too much air coming in from somewhere. If you've got everything closed off and your temps either climb or hold steady, it's getting air from somewhere. Having all vents closed should choke the fire out relatively quickly if it's sealed.

I never considered putting a rub on sausage, always assumed the spices inside would be adequate. Shows what happens when you assume, and gives me something new to try!