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  1. riverturd

    Advice for WSM newbie

    Good lookin ribs! I have a 22.5 Wsm run royal oak lump, full bowl of coal,use minion method, full pot of water, vents wide open, let er go! 225-275! Good for hours, depending on wind! All nite cooks no problem
  2. riverturd

    LET'S TALK BRISKET!!

    Wow! Now this is a good thread. Lot of good info from seasoned vets. My hat off to you Danny for starting. And the rest of ya for all the good input! Is their any way to keep this thread visible for all to see with out having to dig through everything? Maybe a new subtitle, to valuable to let...
  3. riverturd

    Wishing all a happy4th

    What's everybody smoking? Myself will be doing doing 2 butts 8.5 lb and dutch's smoked beans.
  4. riverturd

    Wsm

    the only good neighbor is one that stays on his side of the fence. thats should be our new logo. im willing to give any info i may have hopefully its right.
  5. riverturd

    Wsm

    thanks richie, and let the meat rest, had 71 nibbles and 2 bites. i live in a town of friendly neighbors thats our towns logo. BS
  6. riverturd

    Wsm

    thanks will check out in more depth have dipped into to it before. then heard about this site. any feeling on temp probes one as goood as the next how many can one own?
  7. riverturd

    Wsm

    yes i agree with moisture does not add, but never heard it affected the smoke. heard it helps keep heat under control, thats why when u run out of water it runs wild first smoke i did i ran vents wide open temp 225-300 brisket flat came out barky which i thought was to crispy and a nice smoke...
  8. riverturd

    Wsm

    do probes make that much of a difference i must have at least 2 remotes and 2-3 thermometers they all seem close.
  9. riverturd

    Wsm

    well good luck on ur cook sounds interesting. im trying to read all i can but u can only absorb so much before u get all confused and some take less then others
  10. riverturd

    Wsm

    yes ive seen that too, so the next smoke i relied on probe at grate and brisket flat seemed steamed, no smoke ring and no bark, coloring was just superficial
  11. riverturd

    Wsm

    now im confused u say not to use water i thought the water helped regulate the heat and some say add moisture
  12. riverturd

    Wsm

    richie u replied earlier in the day to me and i thought i reponded with pics i thought it went through. still trying to figure this out
  13. riverturd

    Wsm

    yes had full pan of water
  14. riverturd

    Wsm

    heres a pic of first attempt vents wide open, took out at 205 probe inserted like butter. but seemed dry had good flovor little tough. this is my last attempt monitoring the temp at grate level. not sure if pics r working
  15. riverturd

    Wsm

    have tried keeping temp at meat grate to 225 cooked a flat brisket looked good outside but to me it was steamed, no smoke ring, pale inside, was tender once i cut properly against the grain, bark was just superficial fat only, was disappointed.
  16. riverturd

    Wsm

    thanks for the bites new i had to stir up the smoker a bit
  17. riverturd

    Wsm

    had some nibbles but no bites! cant be that hard of a question
  18. riverturd

    Wsm

    What's the temp gauge on dome used for ?
  19. riverturd

    To poke or not to poke

    Have a Wsm and was wondering when smoking am I using the dome temp or a temp at grate level to regulate the heat. And another temp in meat.
  20. riverturd

    Maintaining temp on WSM???

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