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  1. mgnorcal

    Parchment Paper and Salmon Smoke Question

    I use parchment paper all the time when I smoke meatloaf and I've used it with skinned fillets of fish too. The smoke goes right through the parchment so I get the same smoke ring on the bottom as top and sides, and the paper comes off cleanly when you are done. I think it could be a good...
  2. mgnorcal

    Lump in your WSM?

    I use only lump, but I also do shorter hotter cooks. For overnighters, a quality natural briquette would be good. I notice a big difference between charcoal types with the WSM. The airflow through the smoker is pretty small so any odors get bottled up with your food more so than other...
  3. mgnorcal

    Brinkmann Vertical Gas - some "smoke" Q's

    Yeah, I always give the wood a little time to simmer down. The smoke when it first starts can be a little off -too biting and white and billowy. I wait until it has settled down a little before adding meat, around 5-10 min or so. I use mostly chunks during the smoke, and I just toss a handful of...
  4. mgnorcal

    Is It Worth It?

    Looks like the heavy cast iron pan in the bottom. Doesn't seem very used. I'd consider it at $80. Maybe bring a propane tank and test the burner. Kinda depends on how tight your $ is, how certain you are about wanting a gas smoker like that, and how much space you've got for smokers, but...
  5. mgnorcal

    Smoke a Rare Beef Roast

    If you read up on cuts of meat, you'll find that certain cuts should be cooked longer and to a higher internal temperature. Pork butt and beef chuck are two such cuts and that's why they are favorites for low-n-slow smoking. There is lots of info on this site on cooking chuck roast; I advise...
  6. mgnorcal

    Fuel for Smoking

    Electric with lump, and wood chunks as needed for smoke. Convenient and gives great flavor and smoke ring.
  7. mgnorcal

    Hi-Speed Brisket - long & tons of Pron

    Nice looking meat. I might try that method but add a 45-60 min. step on the front end: meat directly on the grates.
  8. mgnorcal

    Stainless Steel UDS

    That's too pretty to be called a UDS! I like the idea of the BGE air intake. Does that give you enough air and does having the intake on only one side negatively affect how evenly a full basket of charcoal burns down?
  9. mgnorcal

    Hickory with Black Spots!

    I agree with those above -some kind of mold/mildew. Not enough to give off bad odors, but to be safe, maybe pre-burn the wood slightly A charcoal starter chimney works great to pre-burn chunks, but if these are bigger splits, I like the weed-burner idea.
  10. mgnorcal

    Whats the temp range of the WSM?

    Peak temps will probably depend some on type of charcoal, I think lump will give you a higher temp. I have done rib roasts where I held 375 to 425 the whole time on my WSM using lump. There are some tricks regarding setting the lid slightly ajar to get higher temps. What I did was set a piece...
  11. mgnorcal

    Question about the water pan for a vertical smoker...

    I've got 2 PF's and wondered the same thing myself. 3 things I think are probably true. (1) water in the pan means higher humidity in the cooker and more moisture in the air means more even distribution of heat and more even delivery of cooking heat to the meat, especially when you've got...
  12. mgnorcal

    Well insulated smokers

    You can buy or make an insulating jacket for a WSM or UDS. for example: http://www.thebbqguru.com/products/2...er-Jacket.html But there is more to it than keeping the smoker from freezing up, a small shack of some sorts would be real nice to keep yourself and your meat sheltered while you work...
  13. mgnorcal

    Bark or not

    I've had some bad smells from wood with bark on it, and I'll sometimes pre-burn the bark a bit before setting them in the smoker. Given a choice, I'll take only bark-free heartwood. Whether you believe bark can be bad or not, the effect will be pretty short-lived depending on your smoker. With...
  14. mgnorcal

    Size of wood chips?

    Wood chips aren't made that way. What you made are more like small chunks. Try a bag of chips from the store and you'll see the difference.
  15. mgnorcal

    High or Low Pressure...? Can we finally get the record straight ?

    High pressure LP supply isn't going to help. What exactly is your target temp in the smoker? If you want real cold smoking, then you want an external cold smoke generator or the cheap soldering iron in a can setup. In my gasser like yours, I've had success with the soldering iron smoker for...
  16. mgnorcal

    Seasoned my SHS #5

    Too much yellow/orange tips to the flame and wavering suggests not enough air in the mix. You can check to make sure the venturi isn't blocked, open up the intake if it is adjustable, and wiggle it a bit to make sure the orifice is lined up right and aimed properly. Flame should be steady and...
  17. mgnorcal

    Need more heat??

    People using the Brinkman Electric, which has an element like yours, often put a few pieces of charcoal near the element. If you've got a heavy pan under the element, just toss a few pieces of lump charcoal or all-natural briquettes in there about 1" from the element and that will give you some...
  18. mgnorcal

    Wsm 22" Saucer, Sand Or Pizza Pan

    One option is ceramic briquettes. They don't absorb grease and you can vary the number of them in the pan according to your needs. (maybe fewer for a shorter high-temp poultry cook and more for a long butt cook) In my old-style WSM I like to wrap them in heavy foil before placing them in the pan...
  19. mgnorcal

    Water Panzzz

    Keep in mind that attempts to regulate temp with colder water are only temporary. If you add cold water, then it's going to absorb more heat until you get to an equilibrium temp. With charcoal, you'll have to give the coals more air to keep your temp, but once the water comes to an equilibrium...
  20. mgnorcal

    First run on my UDS

    Nice chicken. I'm guessing gate valves, cheaper than ball valves. Since they'll be closed most of the time, their slow and non-intuitive adjustment wouldn't be much of an issue.
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