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Two perfectly smoked pork butts were completed thanks to the new WSM this past weekend. I used the minion method with regular Kingsford and some hickory wood chunks. Other than adding a few wood chunks I didn't touch it and it ran at 225-250 for 8 hours, flawlessly.
Old post but figured I'd update.....
So, Santa brought me a Weber Performer series for general grilling. It, is, AWESOME. No offense to those who like their Chargrillers but there is a reason why Webers cost what they do, they are built great and work even better.
This past weekend I picked...
About the WSM, How even are the meat temps between the two food racks? For instance, if I am doing a bunch of ribs and need both racks to do it, how much hotter is the ribs on the bottom rack going to be over the top rack?
Also, I'm sort of known for my baby back ribs so I need to know that...
Nope, not yet. Just doing my research before buying. i talked "Santa" into letting me make this purchase in the spring but instead requested a Weber Performer series grill for Christmas instead.
That would be a refreshing change for me, for sure. The woman is growing old of hearing me complain...
Yes, sorry for not saying that earlier but we always camp with electrical hook up minimum. The Smokin It smokers are definantly on my list for sure. It's usually just the two of us but I do like to cook for 8-10 at times as well so 4-6 racks of baby backs, briskest, pork shoulders and the...
I'm sure this has been done before but I'm not sure where to post this question so hopefully someone can help me get this in the right section, as needed.
I am what I would consider a beginner smoker that likes to feed friends and family with tasty smoked foods that I prepare and smoke myself...
I believe all I can buy locally is a first gen. What's wrong with the 2nd gen. I like the stainless finish of the second gen better.
Also what is AMNPS?
Sorry for the super late reply but no, I havent. I still struggle to get anything smoked quite right in it and temperature control is very difficult as well. I even added a top vent to it with little success.
I need some honest feedback and suggestions from everyone on this subject. First a little info about myself.
I've been smoking for a few years now using a chargriller and master forge charcoal smokers. I've used all kinds of charcoal and wood but continue to struggle with temperature control...
Put the charcoal grate it. Smoked a 10 lb butt and a 12 lb turkey on it this past weekend. Both turned out alright but using apple wood it still struggles to get up to/maintain temperature. Everybody loved the food but looking at the finished butt color, I knew it could be better. Still pretty...
I finally got myself a grate to make a charcoal rack with so as soon as I get some time (been busy enjoying the plentiful snow up here in Michigan on my snowmobiles all winter) I will get it set up and start smoking again.
I have added 6 1-1/8" air holes to the outer fire box casing of mine to add more air. Now I just need to put a raised coal rack in too. I hate hauling my big smoker around while we camp all summer so this smaller/more portable smoker makes perfect sense as long as I can get it to smoke meat...
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