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  1. krex1010

    Smoke VS Heat, Getting my heat from wood, too smokey?

    As was mentioned, larger splits or logs require a a really strong base of coals or the wood will smolder and make dirty smoke, this is especially true if the wood is still green.
  2. krex1010

    Looking for Recommendations on a new Smoker

    Congrats on your purchase! You will not be disappointed. The wsms are really easy to use and built to last. You will not be disappointed
  3. krex1010

    Smoked First Ribs Today

    Apple juice is good, but I have been using hard cider with a little brown sugar as my spray and i have to say I'm a fan, I rarely foil ribs but I bet it would be good as a foiling liquid too.
  4. krex1010

    Little help?

    How big is the brisket? Is it a packer? Or just the flat? I generally foil beef at 165, so if you're around there I'd foil it. What temp are you running the pit at?
  5. krex1010

    Sausage question

    Well my links are done and I'm pretty happy with the results, I think I need to upgrade my sausage making equipment though, the kitchen aid leaves a lot to be desired. But anyway, the links taste pretty darn good, they will be great grilled up tomorrow along with the ribs and chicken I'm...
  6. Sausage question

    Sausage question

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  8. krex1010

    Sausage question

    Thanks for the advice, I think I'm going to freeze it and decide what to do with it later, I have about 6 pounds of links smoking at the moment.
  9. krex1010

    Sausage question

    Or leave them large like a fatty?
  10. krex1010

    Sausage question

    Would I basically roll the meat into logs and smoke them like mini meat loaves?
  11. krex1010

    Sold the MES 30 & Bought a Weber Kettle

    I hear lots of Acorn/bge love, I know you can drop a single lit match into one and smoke a 15 pound brisket and bake a cake, and cook pizza. They seem nice. That being said, the weber kettle is tried and true, it's easy to use, its extremely versatile and is as durable as any cooker out there...
  12. krex1010

    Sausage question

    So I made some sausage, and I have a few pounds of leftover meat, I ran out of casing. The meat is seasoned and cured (Prague powder #1) Can I freeze this meat and stuff sausage later when I get more casing?
  13. krex1010

    Too much time?

    There are plenty of guys cooking butts, ribs and brisket at 325-350 and getting really good results. 275 -300 is pretty safe, butts are very forgiving.
  14. krex1010

    Looking for Recommendations on a new Smoker

    Although if looking at webers, I never see them on sale, at least around here.
  15. krex1010

    Water Bowl

    The water pan functions as a heat sink and as a shield from direct radiant heat from the heat source. If your smoker can hold the temps you want without using it, then by all means don't use it.
  16. krex1010

    Looking for Recommendations on a new Smoker

    I haven't used the 22" but I hear it's as easy as the 18". But yeah the webers are ready to go out of the box, despite what you some people say, there is no need to season them, if you have a basic understanding of cooking with charcoal then there is really very little learning curve. And for...
  17. krex1010

    Too much time?

    18+ hours is kinda ridiculous for pork butts. I usually aim for 275 as my target temp for pork butts, I don't usually foil at all unless they get done early. At 275 I usually give myself 12-14 hours for a 10 pound butt, usually by 10-12 hours they are done. And remember if you're looking you're...
  18. krex1010

    Looking for Recommendations on a new Smoker

    So far I absolutely love my 18" wsm. The size of the 22" would be nice on ocassion. You can feed quite a few people off the 18 but if you think you will be trying to cook 3 or more racks of ribs or full briskest more than a few times a year go with the 22. They are quality made, and very easy to...
  19. krex1010

    First time Spatchcock chicken

    I cooked chickens in my wsm with no water pan, no heat shield whatsoever, just the chicken over the coals, skin came out crisp and the meat was still moist and tender.
  20. krex1010

    help with smoker temp

    First off that's a cool looking smokehouse. I'm no expert on smokehouses but I know a bit about woodstoves. How does that thing draft? It looks like there is no upward pitch from the firebox into the smokehouse. I've seen horizantal runs give woodstoves issues with draft. Did you build that...
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