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  1. jraiona

    My First Cook

    I did a full chimney of unlit KBB with 3 smaller hickory chunks and a half chimney of lit. I waited till the smoked slightly started to lessen and assembled the smoker. When I saw very light streams of smoke coming from the top vent I added the chicken and added 1 medium hickory chunk. It did...
  2. My First Cook

    My First Cook

    • jraiona
    • Album
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  3. jraiona

    My First Cook

    Fired up my new WSM today.
  4. image.jpg

    image.jpg

    • jraiona
    • Media item
    • Comments: 0
    • Album: My First Cook
  5. jraiona

    Question About Foiling Water Pan

    Do you foil the inside of the water pan, the outside, or both on a WSM? If I'm not using the water pan should I use a catch pan to keep things from dripping on the coals?
  6. jraiona

    ATC Recommendation

    Thanks Wolf
  7. jraiona

    ATC Recommendation

    Someone had suggested Auber. Are you familiar with it?
  8. jraiona

    ATC Recommendation

    I'm looking to purchase an ATC for my new 18.5 WSM probably in a few weeks after I get a few runs under my belt. What are you guys using and which would you reccomend? I'm not looking for a lot of bells and whistles, just a fairly straightforward and reliable unit.
  9. jraiona

    Gaps in WSM Door Assembly

    Thank you. Will do.
  10. jraiona

    Gaps in WSM Door Assembly

    When I finished assembling my new 18.5 WSM (yay) I noticed gaps in the top of the door assembly. Has anyone else experienced this and if so what did you do about it? I'm concerned with the gaps allowing smoke to leak out and making temp control a bit more challenging
  11. jraiona

    Getting High Temp in WSM

    What do you use and recommend?
  12. jraiona

    What's your occupation?

    I'm a chef.
  13. jraiona

    Getting High Temp in WSM

    Thanks Art. I appreciate th input.
  14. jraiona

    Getting High Temp in WSM

    When you do use the water pan do you use water or sand?
  15. jraiona

    Getting High Temp in WSM

    At what point do you add the wood and how much would you suggest? I'm using hickory and though 2-3 chunks. Also, at what point would you reassemble the cooker and when would you add the meat?
  16. jraiona

    Getting High Temp in WSM

    I'm planning on trying a whole chicken on my WSM and reading through the threads I see where the recommended temp to get the skin crisp is 325. What would be the best way to get the smoker up that high? Should the water pan be removed?
  17. jraiona

    How Much Time to Cook Chicken Thighs

    I apologize but I'm not sure what you mean by when the smoke clears up.
  18. jraiona

    How Much Time to Cook Chicken Thighs

    I just purchased a WSM 18.5 and am excitedly planning on trying some chicken thighs tomorrow. I know that I need to go by IT but what is a rough estimate for how much time? Also what is the best way to light the WSM and how will I know when it's ready for the meat to be put on?
  19. jraiona

    Charcoal Grate Question

    I am going to be purchasing a WSM 18.5 this weekend and I am extremely anxious and excited. I read a suggestion to get another grate and lay it on the other grate running perpendicular to prevent coal, ash, and wood from falling through and blocking the air intakes. Has anyone else done this and...
  20. jraiona

    Best Smoker to Start

    I'm strongly leaning towards the WSM 18.5 and am pretty sure that's the way I'm going to go.
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