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  1. badmoont2

    Vent Adjustments for Weber Smokey Mountain Smoker

    There are a number of factors at play, which means there is no one setting that will fit all conditions. I usually orient one vent down wind which leaves the other 2 quartering into the wind. I usually keep the upwind vents closed and control temp with the single downwind vent. I will gradually...
  2. badmoont2

    Got A Weber Smokey Mountain 18.5 inch for christmas

    I've never had an issue with cold, the lowest temp I've used my WSM  was 18. Wind, however can be a problem. I set mine up so it is sheltered from the wind. I have also seen improvised wind breaks and welders blankets used for this purpose.
  3. badmoont2

    New to the 18.5 WSM

    I spread a full Weber Chimney of lit charcoal over the top of my charcoal on the theory that as the charcoal lights the new dirty smoke has to pass through a high heat zone which further burns it resulting in a cleaner smoke. I also bury my chunks of smoke wood. Through most of the cook very...
  4. badmoont2

    Alaskan ABT's?

    I always love seeing another version of ABT's!
  5. badmoont2

    Noob needs guidance sharpening knives

    I have a Chefs Choice sharpener like Chef Jimmy J's, it works very well. I also agree with Wade that the coarse grit is seldom needed.. I use a round ceramic rod similar to a steel to touch up once in a while. A sharp knife is a pleasure to use and it's well worth while to learn how to get your...
  6. badmoont2

    Pulled pork puller

    I find them useful for removing large hot pieces of meat like butts, chicken, turkey, brisket etc. from the smoker.
  7. badmoont2

    Some Things Are Better Shared...

    Lovely presentation as usual Leah. Your lobster spread brings to mind a crawfish boil we had a t work, although our presentation is perhaps a notch or 2 below yours My contribution was some stuffed jalapenos. Filling was Parmesan and Cheddar, smoke wood was cherry.
  8. Some Things Are Better Shared...

    Some Things Are Better Shared...

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    IMG_0947.jpg

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    IMG_0936.jpg

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    IMG_0945.jpg

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  12. badmoont2

    Knife I want. Good? No good?

    I agree with Clarissa that the magnetic blade guards are great. I sometimes cookout at work and take my knives with me. These guards are perfect for keeping my edges in good shape. Another accessory is a Ceramic Rod Knife Sharpener. Here is the one I got  perfect for a light touch up before use.
  13. badmoont2

    Knife I want. Good? No good?

    I've got one and love it. I use mine mostly for slicing brisket. I also used it to carve a turkey and it worked very well.
  14. badmoont2

    Pulled Pork eat today or better the next day?

    I put a pan under my butts to catch the juices. I start with some apple juice in the pan and maybe some onions and garlic, I usually put the butt into the pan after it reaches 175 IT and cover. De fat the drippings and mix some back in when reheating. I use a crock pot, but a covered pan in the...
  15. badmoont2

    How long does pork stay good in fridge?

    I always have a pan under my butts. I start with apple juice in the pan along with some onions and other veggies as desired. After the butt reaches 165 or so I put the butt in the pan and cover to finish. After the butt is done I de fat the braising liquid and wind up with a very flavorful...
  16. badmoont2

    Advice for Burnt Ends needed

    I think JIRodriguez had the temps about right. I usually have a pan under the brisket with some broth in it to catch the drippings. I like to put some onions and red bell peppers in the broth. I strain these out and add then to the cubed point and then defat the drippings and add a little  then...
  17. badmoont2

    Beef Pricing

    Prices at my local grocery store are about double what WalMart charges. Upon further investigation I found my local grocery store sells Choice while WalMart sells Select, which accounts for much of the price difference. So when comparing prices be sure you are comparing apples to apples.
  18. badmoont2

    1st Fatty Attempt = Epic Fail....HELP!!

    I use 1 LB. of ground meat but a lot less filling and I keep it away from the edges. I cut down each side of the zip lock add my filling and then use the zip lock  to help roll it up. I do a second roll for the bacon weave. To me hamburger sticks together better so you might make one of...
  19. badmoont2

    My First WSM Smoke - Brisket AND Pork Shoulder ??

    Good plan IMHO. Let us know how things come out and don't forget the Q-View. Remember if there's no Q-View it never really happened
  20. badmoont2

    My First WSM Smoke - Brisket AND Pork Shoulder ??

    I love my WSM and it is very easy to use. Having said that I would agree with ButtBurner that a butt is very forgiving and a brisket is not. You will have to learn how to control you're smoker, also until the inside of your smoker is seasoned it will tend to run hot. I usually recommend chicken...
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