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  1. gwschenk

    The question once again...which one..

    TexasRob, a WSM 18.5 owner, and noob, here.  I purchased the Cajun Bandit door, but it doesn't seem to seal any better than the stock door, it is more substantial, though. I haven't had to add any fuel during any of my cooks so far, the longest being 8 hours. I believe Harry Soo says he can go...
  2. gwschenk

    First real smoke on wsm

    Apparently, they came out very good? How long did they take? Did you foil? As a noob, so far I've used water in the pan for my ribs and the one butt I've done, but leave it dry for chicken to get the temperature high enough. I know most don't use water, but so far things have been coming out...
  3. gwschenk

    Hello From A Hoosier

    Hey Soderque, you'll find good advice here. Although, being from Evansville myself, I know that you can tell a Hoosier, but you can't tell him much. :-)
  4. gwschenk

    Brined Smoked Chicken - after making some changes WOW

    That looks fantastic. I love smoked chicken.
  5. gwschenk

    Just subscribed

    Hi, sherrie, newbie here, too. My advice would be to start with chickens, nothing fancy, just butterflyed with oil, salt, and pepper. And buy a good thermometer right away.
  6. gwschenk

    Help!

    Yeah, what Foamheart said. Have you purchased thermometers yet? At the very least get a really good instant read thermometer. You are really going to enjoy your chicken. Matter of fact, chicken is still my favorite to smoke.
  7. gwschenk

    Hello from Uruguay (South America)

    Hola! Welcome to the site. You'll find lots of good tips here. Hopefully, you can give us some good asado tips and recipes as well.
  8. gwschenk

    Hispanic Heritage, Halloween and Smokin'

    That looks great! The rub sounds good, guess I'll have to invest in a spice grinder.
  9. gwschenk

    The function or funtions of the water pan in the "WSM".

    Interesting post. It jibes with my VERY LIMITED experience. I use water for ribs and butts (or at least the one butt I've smoked). No water for chicken as I'm trying for high temps and crisp skin. Good thoughtful posts by all.
  10. gwschenk

    Water or sand

    I'm new to smoking and my WSM. I've done dry and with water. So far, I like the results with water OK. I've done mostly chickens, but a few babybacks and one butt. Right now my thoughts are a dry pan for chicken, water in the pan for everything else. But everything is changeable. And I know...
  11. gwschenk

    Hello from Kentucky

    Welcome, drjoejo. Pretty much a noob myself. It takes a few go arounds to get the hang of your smoker, so don't get disheartened. Chickens are a great way to learn your smoker. BTW, I was born in Southern Indiana, so if you need some good Kentuckian jokes, let me know! :-)
  12. gwschenk

    Smoking some ribs this morning.

    Man, that's a lot of ribs. Keep us updated. With pictures, of course.
  13. gwschenk

    First Smoke Period...

    That looks like you did a killer first smoke.
  14. gwschenk

    Score and double score, I think

    That looks really good. Which wood did you use for smoke?
  15. gwschenk

    New guy, question on recipes, books, rubs etc.

    Special, I'm a noob, so bear that in mind. Besides just doing several cooks to learn my smoker, the number 1 thing I've learned is temperature! Both having an accurate temperature for your smoker, and the internal temperature of what you're cooking. I've been using a Thermoworks Thermopop for...
  16. gwschenk

    Brisket....It's what's for dinner tomorrow.

    Looks Maaaahvelous
  17. gwschenk

    First Pulled Pork

    Ha! At my age I read about everything wrong! Finished the pork off the next morning as fried egg and pork sandwiches. Used the Carolina sauce and they were great. The next butt I'll try with a dry, or maybe sand, pan. And serve the butt southern Indiana style: sliced with a KC style sauce...
  18. gwschenk

    First Pulled Pork

    Thanks for the replies, guys. I take into consideration everything I read here and it's helped a lot.
  19. First Pulled Pork

    First Pulled Pork

    • gwschenk
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  20. gwschenk

    First Pulled Pork

    After smoking many chickens, figured it was time for pulled pork. Got four pounds from the local butcher. Apparently he cut one in half. He also trimmed the fat. My strategy was to use the Minion method in my WSM 18.5. I filled the ring with Stubb's briquets and 4 good sized chunks of apple...
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