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  1. jerseydrew

    WTT: My 22.5 WSM plus cash for a Superior SS2 or Backwoods party.

    i have a less than 1 year old WSM 22.5 in great condition that i want to trade for either a Superior ss2 or Backwoods Party. i live in northern NJ.
  2. jerseydrew

    wsm cooking hot!

    i bought the thing in the fall and got used to cooking in the fall and winter. well now it is summer and i cant get this thing to cook low and slow.. i cannot keep this thing under 260-275. but i have to be on top of it every 15 minutes to keep it there. i am basically closing the vents...
  3. jerseydrew

    How I start and use my WSM....

    i've used the minion method for a long time. last time i was outside i came up with a new way to start my smoker. takes less time and less prep.  i fill the WSM with fuel and wood. i take 2 paraffin cubes and put them in the center and move 3 coals just around it. light the cube and let it...
  4. jerseydrew

    how long can a packer brisket stay in fridge?

    i looked but did not see it. so i should be good if i smoke it before the weekend...
  5. jerseydrew

    how long can a packer brisket stay in fridge?

    i bought a packer from Res depo yesterday, how long can it stay in fridge before you cook it? i want to cook it on tuesday shoud i freeze it?
  6. jerseydrew

    Not sure which charcoal to try next in my 18.5" WSM

    to answer your question i like different coals for different cooks. RO is best for short hot cooks like poultry because it does burn fast and hot. for longer smokes i have found that kings comp and wicked good are about the same performance. they are both great but if kings comp is on sale that...
  7. jerseydrew

    WSM and cold weather

    as others have said cold is not the issue. what does become and issue is in the cooler weather with wind you wind up going through a ton of fuel and on a long smoke the ash eventually builds up enough to choke the fire. what i do is, take the middle section (WITH the lid) and move it to the side...
  8. jerseydrew

    Poll: Inquiry on How much power to use on a BBQ gadget

    i don't know the technical stuff of it but i don't think people care "how much" power it is using but if it is on it's own proprietary power how long it can go on a set of batteries or a single charge. you may want to look into using a battery pack like the ones used on rc cars or something...
  9. jerseydrew

    weber...

    it's a 3/8 hole and the therm has a wingnut on the back. that isn't all that big deal the issue for me is there is a second hole about an inch away which a locating pin goes in so the therm doesn't rotate. that hole will be open. i was thinking of just drilling it and sticking a stainles bolt...
  10. jerseydrew

    weber...

    my house is about 650 feet above sea level. i use my guru for the most part but on a quick smoke like chicken i don't use my guru. i am just an anal perfectionist so i like the therm to read correctly. 
  11. jerseydrew

    weber...

    while i do not disagree. i would try both but the lowest number on the therm is 100 degrees so ice test is not really a test on this therm.
  12. jerseydrew

    weber...

    as far as customer service they are great, and most of the time the products are great. but i have a WSM and my dome therm reads about 10 degrees colder. so i called weber and they had no problem sending me out a new therm. i got it yesterday so i boil some water to test it and the new one is...
  13. jerseydrew

    Charcoal ash choking my fire

    first try a better charcoal. if the smoke is long enough it will eventually happen anyway. you can start by raising the charcoal with a basket. or you can just get a small shovel and a metal ash bucket and just scoop it out when needed. aside from that you are going to have to modify!
  14. jerseydrew

    burnt ends???

    if i am not mistaken this is basically the point? do you cook it together with the brisket and then deal with it at the end or do you cut it off at the start and cook it on it's own?  i would like to try it so any info would be great. 
  15. jerseydrew

    Soooo Many Choices

    for your price range i would look into a WSM best bang for your buck in that price and will produce easy and GREAT Q. as mentioned the $200 side fire box ones will wind up pissing you off more than anything but with practice and a lot of baby sitting it can produce good food.  i like the WSM...
  16. jerseydrew

    has anyone replaced the factory WSM therm with a tel tru?

    just took the factory one off to test it out and it reads 201-202 in boiling water so it is off by about 10 degrees. also it has a 3/8 inch hole in the lid so i would have to drill the hole bigger for a tel tru. and then there is the problem that there is a locating hole so the factory threrm...
  17. jerseydrew

    Weber Smokey Mountain 18" or 22"?

    i went through this last year and am glad i went with the 22. i sometimes find it small. remember there are only 2 racks. and i haven't cooked for more than 10 people yet.. one rack can hold one brisket and one butt at a time and the other rack can hold 2 st luis cut or 3 baby back ribs or one...
  18. jerseydrew

    has anyone replaced the factory WSM therm with a tel tru?

    if so any pics and which therm to use?
  19. jerseydrew

    picked up a smokey joe!

    i bought it to have a grill at the new place till i can move my webber summit over there. anyway it is a cool tiny grill but now i saw a post about turning it into a mini smoker. i may give it a shot..
  20. jerseydrew

    gonna do some leg quarters, what temp if i want to pull them?

    thanks for all the great info i will certainly play with it. i use a simple brine for about an hour before putting it on. my normal method is from package rinse and into brine for an hour. then onto the smoker at 275 till done (usually hour to an hour and a half) then usually pop in the broiler...
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