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  1. matt22556

    New WSM 22.5 seasoning and first cook all in one. Q View

    I'll post pics of the finished product later. If the wsm hold temps like this all the time, I'm in love! LOL
  2. New WSM 22.5 seasoning and first cook all in one. Q View

    New WSM 22.5 seasoning and first cook all in one. Q View

  3. matt22556

    New WSM 22.5 seasoning and first cook all in one. Q View

    So I wanted post a little so thing here because I was over anxious. So today I had these grand plans of doing my first of two seasoning burns of my 22.5. About halfway through my initial burn, I noticed that I really had it dialed in at 230 degrees. After about two hours of this I just couldn't...
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    • matt22556
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    • Album: New WSM 22.5 seasoning and first cook all in one. Q View
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    image.jpg

    • matt22556
    • Media item
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    • Album: New WSM 22.5 seasoning and first cook all in one. Q View
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    image.jpg

    • matt22556
    • Media item
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    • Album: New WSM 22.5 seasoning and first cook all in one. Q View
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    image.jpg

    • matt22556
    • Media item
    • Comments: 0
    • Album: New WSM 22.5 seasoning and first cook all in one. Q View
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    image.jpg

    • matt22556
    • Media item
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    • Album: New WSM 22.5 seasoning and first cook all in one. Q View
  9. matt22556

    Cooking temps

    Those temps are safe temps. Pulled pork temp is 190 to pull out of the smoker and wrap for and camber for at least 30 min then pull.
  10. matt22556

    Are taylors just junk?

    I had one too, worked pretty well till I cooked the probe. I just got a maverick, love it.
  11. matt22556

    Somewhat of a new smoker here.

    First, I'm just down the road from you off 610 in Stafford, we should hook up. Second the Trailmaster is a fuel hog, and not near as reliable as your el cheapo. Ever thought of a weber wsm? Same style your used to, and hella better. Your Q looks awesome btw! I have about the same amount of...
  12. matt22556

    Lang Smoker 84 From California

    Big move, from a Weber to a Lang 84. Cool! Temp control and moisture is the key. Put a large water pan in the smoker, and figure out where your temps are 225-250. Watch Aaron Franklins videos on YouTube, on how to cook on a stick burner.
  13. matt22556

    Newbie in VA

    Welcome, I'm in Stafford. Great stuff here.
  14. New Weber Smokey Mountain 22.5

    New Weber Smokey Mountain 22.5

  15. matt22556

    New Weber Smokey Mountain 22.5

    Just thought I'd show off my new smoker! Woohoo! This is a 2014 model, with a built-in thermometer port.
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    • matt22556
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    • Album: New Weber Smokey Mountain 22.5
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    • matt22556
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    • Album: New Weber Smokey Mountain 22.5
  18. matt22556

    Various Rub Recipes

    Love it!!!!
  19. matt22556

    Hi

    Don't try filling the chip tray to often, small handful every 2.5 hours. Don't open it unless you need to, always preheat, season it with bacon and cheap fatty meat 2 times before you smoke good food, everyone tends to mod these, but not really necessary, it has a very hard time running in very...
  20. matt22556

    injecting pork butt

    I have never brined a pork butt, and I have injected in the past. I find that injecting pork butt isn't really worth it. If you cook it low and slow it really should be moist when finished. If you want to change the flavor of the pork the inject away, but as said before you have to be careful...
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