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Getting ready for my first smoke in my mini wsm tomorrow. Also my first pork shoulder. The shoulder seemed to be in two pieces before I started trimming the fat. Is this normal? I seperated the two pieces and rubbed them down. I am from Texas and dont know a lot about pork. Here are some pics of...
I am thinking the reason my bbq was turning out so good on the nbbd was because of the lump charcoal. I am not a big fan of the kingsford with apple wood chips.
i am interested to know what the temp differences are between the three grates. right now I just have a gauge right below the middle grate. when I get more $$$ I will add more. three temp gauges would look so cool.
still at 225 9 hours later. It is an amazing device. I have about $1 worth of charcoal in there. If I was using my NBBD running on lump charcoal I would have spent about $15 by now.
i super glued some dowels to the magnets on my intake holes. I moved a couple of the magnets just a little bit more open and the temp went up about 10 degrees. I thought I could walk away from this thing and come back later but I am so use to tending to my nbbd that I cant stay away. plus lets...
well I am about 4 hours in and the temp is steady. I feel like the 10'' clay saucer is sucking up all my heat and I am having to keep the vents pretty open to keep the pit at 235ish. tomorrow I am going to find a Wednesday meat deal, make some abt's, ditch the clay pot and go half briquettes...
oldschool your tejas smoker is so cool. I am taking the mini wsm down to houston in a couple of weeks. Wish I was towing back a tejas smoker from the "armpit of texas".
cool thanks for the tips. It looks like with the dampener and clay saucer in this is a low and slow machine. I think I would have to remove the dampener to get the temp higher. It is pegged at 250. Intake vents are 1/2 open exhaust 3/4 open. now the interesting part will be . . . how long will...
this is a party. The smoker is really smelling good. I am stepping out of my comfort zone with this machine. For four years I have been a 225 low and slow guy. If I take ribs and pork butt to 250 or 275 do you think I need to take some sugar out of my rub recipe?
parts
2 - salt
2- white...
The mini is really smoking now. I started about 8 coals in the chimney starter, let them get going and dumped them into the middle of the basket. It took about 20 minutes to hit 225. now the thing is going up steady, about 10 degrees per 5 minutes. I am going to take it to 250 and them start...
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