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Got a Weber Smokey Mountain! have a few questions....
I light the wsm like Al does and have all vents on bottom wide open and top vent wide open. I let the smoker get to 180* then shut down two bottom vents and one vent about a quarter of the way open. Top vent wide open entire cook. It settles in around 240-270 10+ hours. Hope this helps.- smokin jay
- Post #11
- Forum: Charcoal Smokers
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Fondue
Your welcome Kat! I've always love this since i was a kid!- smokin jay
- Post #16
- Forum: Cheese Making
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2017 New Year Meatballs
Looks fantastic John! Love meatballs! Thanks for the recipe!- smokin jay
- Post #8
- Forum: General Discussion
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Fondue
@ Thanks my friend! This would be fun out in your cabana area!- smokin jay
- Post #12
- Forum: Cheese Making
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BDSkelly ~ Baby Backs! First Burn on the WSM 14
Nice bb's Brian! Can't beet that little wsm! Barely any fuel and runs for hours! Lol i like the b&b lump, its clean burning!- smokin jay
- Post #21
- Forum: Pork
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Fondue
Thanks Rick! Yeah melting pot is awesome! This is a recipe from my dad and had this when i was 6 years old! Lol HE said us kids always got buzzed on it!- smokin jay
- Post #10
- Forum: Cheese Making
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Fondue
Thanks case! Such a good time! Dipping the thin slices in the broth is fun too!- smokin jay
- Post #9
- Forum: Cheese Making
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Fondue
It's a tasty cheesy fun thing to do! Haven't done it in ages! Thanks Al!- smokin jay
- Post #8
- Forum: Cheese Making
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New in Milwaukee, WI
What mike said. Welcome from another cheesehead!- smokin jay
- Post #3
- Forum: Roll Call
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