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  1. IMG_20170121_190503202.jpg

    IMG_20170121_190503202.jpg

    • birdman080
    • Media item
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    • Album: What am I doing wrong? WSM 14.5"
  2. What am I doing wrong? WSM 14.5"

    What am I doing wrong? WSM 14.5"

  3. birdman080

    What am I doing wrong? WSM 14.5"

    I am trying to smoke a pork loin...But one hour into it (without meat on), I still have white smoke. I used the minion method...Top vent is wide open, bottom vents I have two closed and one wide open. Maintaining about 300° How long should it take for "good" smoke???
  4. IMG_20170121_170255508.jpg

    IMG_20170121_170255508.jpg

    • birdman080
    • Media item
    • Comments: 0
    • Album: What am I doing wrong? WSM 14.5"
  5. birdman080

    Thermo Works Smoke

    I have the WSM.  I went ahead and bought the Thermoworks Smoke.  I want to work on controlling smoker temp on my own, before purchasing something automated.  I may not end up needing it if I can get used to controlling temp on my own.  I appreciate your help Al.  Thank you!
  6. birdman080

    Thermo Works Smoke

    I am torn on what to do....Thermoworks "Smoke" or BBQ Guru Digi Q with fan.....
  7. birdman080

    Stocking Up With Some Chuck

    What brand of vacusaver do you have? I will probably buy one eventually, and I those ziplocks look reuseable
  8. birdman080

    Recipe modification help

    http://www.smoking-meat.com/october-9-2014-apple-juice-brined-smoked-pork-tenderloin I am going to do my first smoke this weekend and I am going to do a half pork loin.  I wanted to use this recipe specifically for the brine.  Since this calls for pork tenderloin, and I am using a pork...
  9. birdman080

    Back Ribs Foil Ingredients

    I am a little different in that I don't like sweet.  I prefer the opposite, although not exactly salty....probably just "spiced".  What do you use if you don't want to use sugar, honey, or anything similar and end up with a "sweet" taste?  This is also due to diabetes, so the concentrating of...
  10. birdman080

    Cleaning a Cast Iron Pan - Using water and electricity

    Interesting.  How did it turn out?
  11. birdman080

    Initial burn-in in new 14.5" WSM

    I think I am going to do a pork roast.  Either a pork loin or a sirloin roast
  12. Initial burn-in in new 14.5" WSM

    Initial burn-in in new 14.5" WSM

  13. birdman080

    Initial burn-in in new 14.5" WSM

    I received a 14.5" Weber Smokey Mountain for Christmas. I finally got time to put it together this week. I did my initial burn today to burn off manufacturing residue. I threw in a few hickory chunks for fun. I am impressed that, almost 4 hours later in 30 temps with wind about 15mph, the...
  14. IMG_20170113_185508317.jpg

    IMG_20170113_185508317.jpg

    • birdman080
    • Media item
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    • Album: Initial burn-in in new 14.5" WSM
  15. IMG_20170113_153217405_HDR.jpg

    IMG_20170113_153217405_HDR.jpg

    • birdman080
    • Media item
    • Comments: 0
    • Album: Initial burn-in in new 14.5" WSM
  16. IMG_20170113_152731826_HDR.jpg

    IMG_20170113_152731826_HDR.jpg

    • birdman080
    • Media item
    • Comments: 0
    • Album: Initial burn-in in new 14.5" WSM
  17. birdman080

    BDSkelly ~ Weber Smokey Mountain 14.5" Unboxing

    This exact WSM Model is what I received for Christmas.  However, I have not yet taken it out of the box and assembled it.  I will probably do that Saturday on my only day off (I work 3 jobs).  After that, I am not sure what to do besides the "burn in".  I am quite nervous.  I have smoked before...
  18. birdman080

    My first Pig Slaughter + First Smoker Build + First Bacon Smoke... ever!

    Nice work. It was a very interesting read.
  19. birdman080

    Bresaola Time

    Interesting
  20. birdman080

    OK GUYS & GALS! WHAT DID YOU GET FOR CHRISTMAS?

    Thank you. I appreciate the advice
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