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  1. krex1010

    New EBC questions

    Trouble holding temps in a wsm?? That's like saying my sink caught on fire....what's going on there? What's an EBC? I'm familiar with most 3 letter smoker nicknames but not that one.
  2. krex1010

    What type of salt to use during curing meat?

    I'm not an expert but in my curing projects I've always used Morton coarse kosher salt.....it doesn't really matter the grain so much as the weight, a cup of salt of different brands/grain size can differ a lot in weight. I probably wouldn't use anything coarser than the mortons though and...
  3. krex1010

    Which style of smoker is your favorite?

    I have a long history with weber kettles, I love those things but after a few years with my wsm, my kettles are used for grilling and small indirect cooks, the wsm does all the smoking now. Which I guess is really what each cooker was intended for....as a guy with young kids pulling me all over...
  4. krex1010

    How do I get more smoke flavor using a stick burner (lang)?

    This was my first thought, after spending hours tending the smoker I definitely am less sensitive to smoke flavor and smell...kinda like when you catch a whif of the clothes you were wearing while cooking he next day they reek of smoke but while you were cooking you could barely notice. I always...
  5. krex1010

    quick smoke foods?

    just remember if you do try to smoke uncured ground meats (burgers,Italian sausages etc) you have to follow the 140 degrees within 4 hours rule to maintain food safety.
  6. krex1010

    question about smoking fish...

    I smoke salmon and trout in my wsm at least a half dozen times a year and never had any issues with lingering odors....I do make sure the fish has a good pellicle formed and I do not run water in my drip pan but I make sure to foil it so all dripping collect on the foil. If I had water in the...
  7. krex1010

    Water pans

    On my kettles I've always put the water pan under the meat, but I cover the top with foil and leave a small opening in a spot where it won't blow steam directly on the meat...I don't like the steam blasting away and ruining the bark on the bottom of what I'm cooking. Also i kinda think filling...
  8. krex1010

    Burn times

    Ok, I have never run the 22 wsm but I've had an 18 for a while now.....the easiest way to get long consistent burn times for me has been with the minion method. Basically fill your coal ring up with unlit coals, bury some wood chunks in the coals.....light about 1/3 of a chimney full of coals...
  9. krex1010

    ??? about cook time inconsistencies

    I agree with chef jimmy....outside temps don't affect how long a piece of meat will take to cook, although depending on your cooker the outside temps can have a significant effect on how much fuel or energy it will take for a cooker to maintain a particular temps. For instance if the temp is 10...
  10. krex1010

    Tired of pork....

    I absolutely love BBQ chuck roast. Pick out a nice thick one with good marbling, smoke it until it hits 155/165 then wrap in butcher paper or foil and finish until its probe tender. Another family favorite with chuck roast is pepper stout beef, really easy and make some of the best beef...
  11. krex1010

    Couldn't come close to 300 Degrees

    If it's the ecb style brinkman then yeah the wind really affects those cookers....and as was mentioned, the water sucks up a ton of heat, it's basically a big heat sink that will never get above 212 degrees. Try leaving it empty or full of sand, either way foil the pan for easy clean up. Also...
  12. krex1010

    Help / advice. smoker temps low

    Yup, try no water in the pan. Water is a heat sink and only functions to moderate temps, if you can hit and hold your desired temps with no water then there is no reason to use it.
  13. krex1010

    Help / advice. smoker temps low

    Never used a that type of cooker before, but have you confirmed your temp gauge is accurate? Most of the supplied gauges aren't very reliable and some Ive seen are off by 50 or more degrees. Also most units come up to temp slowly, try heating your water first and open it as little as possible...
  14. krex1010

    Smoker Recommendations

    I have a wsm and I love it. They do pretty darn well in the cold, I was running mine the other week in windy, -2 degree temps and other than taking about 10 minutes longer than normal to come up to temp it ran great and held temps well. I've never used the PBC but it seems to have a loyal...
  15. krex1010

    A word of caution!

    Sorry to hear about that, stories like this make me angry. I really hope this ends well for you, and if it doesn't, put their name out there and make sure they get as little business as possible.
  16. krex1010

    Smoke issues

    It's a smoker not an oven, using fuel like charcoal or wood will always result in at least some variation in temps unless you have one of those gadgety things to adjust your airflow. Don't sweat those little swings. And in an offset I'd be using seasoned chunks or splits and no need to soak them.
  17. krex1010

    New owner of the WSM!!! There's a story shared, a couple of pictures, and some questions in this one

    Also....the silver disk is a heat shield. A lot of people recommend not using water, and I don't use water anymore.....but you may want to consider using water for your first few cooks, wsm's run hot the first few cooks until you build up some grease inside (don't clean this the grease that...
  18. krex1010

    New owner of the WSM!!! There's a story shared, a couple of pictures, and some questions in this one

    Wsm's make some great smoked salmon, which I do fairly regularly. It's takes some planning ahead as you need to brine it overnight (I like a dry brine) and then let it air dry on a cooling rack in the fridge for a few hours until a nice pellicle forms, the. Smoke it at around 180-225 degrees...
  19. krex1010

    New owner of the WSM!!! There's a story shared, a couple of pictures, and some questions in this one

    For a first cook I'd recommend cooking one item, I'd go pork butt since they are forgiving, no reason to complicate things on the maiden voyage. I have a 18 wsm, these things are great cookers. Congrats!
  20. krex1010

    Beginners guide to smoking

    Just remember if usin charcoal, you aren't going to be constantly adding wood chunks, maybe a once or twice during a long cook, and I doubt a single chunk or two will spike your temps that much.
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