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  1. jirodriguez

    24+ Hours to Smoke Two Butts??

    I usually cook two 10-12 lb. butts at a time unfoiled, I run my chamber at 250'ish, and 99% of the time they take between 10-12 hrs. for both butts. But I did have one smoke that took 18 hrs. - not sure why but it took me by suprise.
  2. jirodriguez

    WSM 22.5 - a must to get modifications such as Cajun Bandit?

    The WSM will work right out of the box and I highly suggest using it stock for at least a little while. That way you can get to know what "normal" is before you go making changes. I have had my 22.5" since 2009 and only mod I made was to add the eyelets for the therm probes (see link below my...
  3. jirodriguez

    Broken leg....

    Man that's a rough one, hope she heals well and quickly! Here's some heart felt sympathy from my pup to yours! (St. Bernard eyes pull that look of soooo well, lol)
  4. Broken leg....

    Broken leg....

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    DSCN0011.JPG

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  6. jirodriguez

    Would this be a Heath hazard or safe?

    Use stainless, even a small amount of zinc off gassing can be bad. If you local big box store does not have stainless try a local bolt supplier or an automotive store.
  7. jirodriguez

    WSM 18.5 temp control.

    Be very careful shutting the top down, if you close it and leave it closed you will develop creosote. It tastes nasty and then has to be scrubbed out of the inside of your smoker before you smoke anything else. I honestly would never shut my top vent less than 50%, and even then I can count on...
  8. jirodriguez

    Buying a 18.5 WSM

    Yeah.... I dumped half a pan of baked beans on some chicken on the lower rack before I realized I needed to make a change.
  9. jirodriguez

    Victorinox slicing knife, granton or not?

    Now, granted these were cheap Wal-Mart knives, and not quality like Victorinox. Nuff said... lol. Yeah the cheap stuff ain't worth their weight in scrap metal, the Victorinox looks similar but is actually made much better. It cracks me up every time America's Test Kitchen does a knife test the...
  10. jirodriguez

    New to Smoking....Harder than I thought!!

    Also depending on your Traeger you may need to swap out the control panel. I know some only have a three position control panel - Smoke, Med, High - and from what I had read the "smoke" setting was only about 150°, but the Med. was up around 300°. (Don't quote me on those.... I may be completely...
  11. jirodriguez

    Buying a 18.5 WSM

    lol... you probably found my old link in The Virtual Weber Bullit forums, it was super popular for the eyelet portion of that post for several years. Take a look at the link below my signature it shows the mod TexasRob is talking about along with my original eyelet mod - which is now useless...
  12. jirodriguez

    Christmas presents....

    Yeah... the pink salt didn't take on much smoke, but the kosher salt came out great.
  13. jirodriguez

    how far ahead to cook for big party?

    Grab a used on off of Craigslist, usually can find them for less than $50, they are well worth having if you have a smoker. I usually only have to fire up my smoker about 2x a month now, I load it full then vacuum pack the meat and toss it in the freezer.
  14. jirodriguez

    Buying a 18.5 WSM

    Yeah... running a UDS and WSM are very similar, minion method and your good to go. You really don't need to season the WSM much - all your looking to do is burn off any oil/dirt film that is on it, the metal itself is porcelain coated so it does not need any further protection. Smoke some...
  15. jirodriguez

    Christmas presents....

    Nice... I didn't do cheese, but I lightly smoked some pink Himalayan rock salt with apple wood, and more heavily smoked some kosher salt with hickory. Then I mixed the kosher salt with some smoked habanero powder I made a few months back. I may have to do some cheese as well, definitely be a...
  16. jirodriguez

    how far ahead to cook for big party?

    Cook a week or two ahead, vacuum seal, and easiest way to reheat is put the vacuum bags in a pot of hot water on the stove. Don't boil them, just get (and keep the water) a bit below simmering. They will thaw and reheat fairly fast, then once hot cut the bags open and put the pork in a foil...
  17. jirodriguez

    Keeping Brisket Warm- Food Safety (Pregnant wife)

    When you do the cooler line the bottom with a towel, put in your brisket, then fill all the dead space with more towels. That will keep it very hot for a long time - another option to help keep the heat up is wrap a couple of bricks in foil and heat them up oven. then put them in the cooler with...
  18. jirodriguez

    Lots of ash from Kingsford Blue Bag

    Lump burns cleaner, generally hotter, and as a result usually a bit shorter unless you have super tight control over your airflow. I like to use lump for any smoke under about 10 hrs. in my WSM - that way I don't have to try and re-load mid smoke. But for long stuff like brisket or big pork...
  19. jirodriguez

    Greetings from the PNW

    Welcome to the forum! You probably already know, but here in the PNW on piece of equipment really helps a lot..... a covered BBQ area! I smoke year round thanks to a small covered area on my back deck.... makes a huge difference during our wet winters.
  20. jirodriguez

    Thinking of trading my WSM for an electric smoker

    Yeah... if space is the main issue then I'm guessing you have a 18" WSM? I have the 22.5" and have had almost 90 lbs. of meat on it all in one smoke - http://www.smokingmeatforums.com/t/154156/the-answer-to-the-question-how-much-meat-can-you-put-into-a-22-5-wsm - also if you have rib racks you...
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