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  1. drewed

    WSM 18.5 temp control.

    Just to beat that dead horse a little more.... When you put that big old slab of COLD meat on, your temps are going to drop, don't go chasing it right away.  IT may recover, yet you may need to give a littler more air to it as well.
  2. drewed

    Mustard...

    I have found that I don't need the mustard at all.  The rub stick to the meat just fine with out it.
  3. drewed

    Big Green Egg vs Webber Smokey Mountain

    Same torch, different gas.  Mapp burns hotter.  Does that matter when lighting charcoal?  Not really.  It does make a difference when plumbing however.  The faster you can make a joint hot, the less heat transfers to another section of pipe or fitting.  Heck, I've gone to soldering with MAPP/OYX...
  4. drewed

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

    I got the full WSM kit from http://www.bbqgaskets.com/catalog_4.html.  But like I said, if I were to do it again, I'd just get the door kit.
  5. drewed

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

    I've added the hinge kit to my 22" - mostly because I don't have a place on the deck to set the lid.  Now I don't worry about it. I added wheels to the legs.  Makes it easy to roll around. Gasketed up the door and the sections.  I wouldn't bother with the sections if I was doing it again.  But...
  6. drewed

    Finish this sentence - You know you're addicted to smoking when ...

    You know you're addicted to smoking when your wife and or kid(s) can tell what you've been smoking by the smell of your jacket.
  7. drewed

    Please tell me where I screwed up my brisket!!!!

    1. 2.75 lb flat?  That is a tiny flat cut.  Are you sure it was brisket and not a flank steak? 2. Wrapping meat in foil is to shorten the cook time by steaming it.  The "Texas crutch" is to help POWER past the stall.  I'd say there wasn't much stall on that small a hunk of meat. 3. Do you not...
  8. drewed

    I need a new pit... UPDATED - I got a new Pit!!!

    Do you want wood, charcoal, propane, electric, other?  Are you looking for a vertical or horizontal type smoker?
  9. drewed

    Raise your hand if you rotisserie meats

    Chicken, turkey, and leg 'o lab all go on the spinner.  I've also been known to spin a roast - Al Capone roast even.   I use a weber spinner on my weber kettle
  10. drewed

    Epic Fail of ExtraOrdinary Magnitude

    I think you need to change your screen name to "Cheesus,"
  11. drewed

    Best smoker for the money

    I'd spring for the 22" WSM then.  Besides, with that many people you will either be making pulled pork, or brisket.  Or you will be making a loan from a bank for ribs!  Lol
  12. drewed

    Best smoker for the money

    I have a WSM, the big one in fact.  What exactly do you think that you will need to hang that can't be cooked on a grate?   As for gates and water bowls falling, I have never head of this.  I wouldn't worry about that. The only downsides to the WSM are that they are slightly harder to load...
  13. drewed

    Homemade BBQ SAUCE.

    Agreed, you might want to check the measurements.  I cant see where 1/2 teaspoon of anything is going to make much of an addition to a GALLON of Ketchup and a cup and 1/2 of smoke!
  14. drewed

    Having an Issue with Ribs on WSM.....

    Are you cooking them flat or using a rib rack?   I use a rib rack, two actually.  I also cut my racks in half so they fit better.
  15. drewed

    Weber kettle

    I smoked on a Weber kettle.  It works just fine.   If I didn't get a WSM from the wife for a birthday present ( so you can up your volume!) I would still be happily smoking away on it.
  16. drewed

    Lets just say I "want" to de-season and re-season my smoker...

    I'd go with simple green and a pressure washer if you feel like to need to clean it.  But, depending on your type of smoker, you could also just run a hot fire for a few hours and burn the crap off.  That is easier to do with a stick or coal burner.
  17. drewed

    Finally.... Brisket!

    You can use a food probe for smoker temp.  Just clip it just off the rack with a binder clip or stick it through a hunk of wood with a hole drilled in it. Nice smoke, now comes the hard part... do it again!
  18. drewed

    Cleaning OK Joe or any offset smoker

    Clean?  Whats this clean you speak of? If my grills or smoker are looking really junky, I just run a hot fire in them to burn the crap off, but I only do that at the start of the season.
  19. drewed

    wireless bbq thermometer questions

    Some of us use the Igrill2.  4 probes for either food or smoker temp.  The only down side is the range of the blue tooth can be a little short.
  20. drewed

    Need help with smoker and ribs

    If you use to get good ribs off the smoker, and now they are crap, AND you haven't changed anything, then the only varrible is the ribs themselves. I'm going to assume that you are using a good thermometer to monitor the smoker temp and not just relying on what it tells you.
Great deal on LEM Grinders!
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