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  1. Dave's first smoke

    Dave's first smoke

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    image.jpg

    • resstealth
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  3. resstealth

    Dave's first smoke

    Between a few issues with my brand new wsm 18.5 and not being able to use my new maverick 733, I used the temp gauge on my wsm with some estimation and turned out some amazing chicken and burgers. I used Jeff's recipe for bacon wrapped chicken thighs, and also smoked the burgers. Everyone here...
  4. resstealth

    Thoroughly disappointed with my wsm and mav et 733

    Like I said I'm gonna try to line it out tomorrow. I appreciate all of you guys, if be in the dark without the contributors on this site.
  5. resstealth

    Thoroughly disappointed with my wsm and mav et 733

    I'm gonna play with it tomorrow. The good need is my first smoke is smelling fantastic. I'm doing Jeff's recipe for bacon wrapped chicken thighs and am doing some smoked burgers using mesquite wood. Will post pics when it's done
  6. resstealth

    Thoroughly disappointed with my wsm and mav et 733

    I held it for around 10 seconds
  7. resstealth

    Thoroughly disappointed with my wsm and mav et 733

    The transmitter won't even turn off
  8. resstealth

    Thoroughly disappointed with my wsm and mav et 733

    It's flashing between BBQ and beef, the temp lines are blank, and it's showing 200 min temp 250 max. The instructions are totally useless. On too of that I'm pretty sure I got a wsm with some poorly drilled holes or bad arms or something
  9. resstealth

    Thoroughly disappointed with my wsm and mav et 733

    Maverick came in the Mail Friday, can't get it to read my temps at all, and the instructions are useless. My wsm, the water bowl doesn't sit flush on the arms, already ruined one fire cause it fell, and the top grate doesn't sit even at all. Gonna try to wing it with the lid gauge and hope for...
  10. resstealth

    14 Pound Packer

    From what I've seen walmart had some very nice brisket
  11. resstealth

    Seasoning a weber smokey mountain 18.5

    Hey folks, I'm ordering my wsm Saturday and am looking for directions on how to season it. I've seen some articles say to coat things and burn, and other ones saying to just do a hot burn. What exactly do I do? Thanks in advance.
  12. resstealth

    New smoker incoming

    Yeah I've been torn on soaking or not soaking, I'll probably try both. Jack Daniels smoked brisket sounds mouth watering though.
  13. resstealth

    New smoker incoming

    For the butts probably hickory, for the brisket I'm thinking of using the jack Daniels barrel chunks
  14. resstealth

    New smoker incoming

    That is a thing of beauty
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    New smoker incoming

    Thanks for the tips water! Definitely gonna use your advice on these butts, then I think I'll try my hand at a nice brisket. Walmart has some nice 14 pounders with a very nice coat of fat on one side that I think will turn out nicely. And I definitely won't foil, I'm a big fan of the bark.
  16. resstealth

    New smoker incoming

    Nah I didn't cook that, the website put it there I would guess
  17. resstealth

    New smoker incoming

    Thanks everyone. I had originally planned on the Oklahoma joes highland, but after reading about heat and smoke holding problems, settled on the weber. Any tips for my first pork butts? Also any advice on seasoning my weber would be appreciated.
  18. resstealth

    New smoker incoming

    Hey all Dave here, finally talked the wife into letting me get a smoker. Already bought the weber chimney and ordered a maverick et733 last night. Sunday I'm ordering a wsm 18.5 from amazon with the free 1 day shipping. Plan on doing a couple pork butts as soon as I get it, will be sure to post...
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