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  1. placebo

    Length of time to start smoking after starting lump charcoal

    I think due to mass production some WSM's arrive better sealed than others. Mine I have to close the bottom vents entirely after adding the lit coals from the chimney or it will get out of hand with a quickness but as the seasoning builds it is getting better. Johnny makes a great point about it...
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    Length of time to start smoking after starting lump charcoal

    It usually takes mine about 30 minutes after adding chimney of hot coals to settle into temp and start rolling the TBS.
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    I just got this huge smoker and need some help.

    Definitely.
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    I just got this huge smoker and need some help.

    That thing is big enough to burn green wood, just have to make sure the fire is good and hot. After re-reading your post I'd try putting a basket or something in the firebox to get the fuel off the bottom then build a nice hot fire and close the door once it's burning good to see if it balances...
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    I just got this huge smoker and need some help.

    That is a great idea and much easier than cutting a vent into the firebox. Another thing to try is to build a bigger fire then close the door and see if it evens out better.
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    I just got this huge smoker and need some help.

    Based on that if it were me I would most likely install an adjustable intake vent on the firebox. That is a very unique/cool looking rig!
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    I just got this huge smoker and need some help.

    Does the fire go out if you close the bottom door all the way and leave the top vent open?
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    I just got this huge smoker and need some help.

    As the other two said type of smoker will help. Sounds like you may need to check for air leaks. usually if you can't control temps with vents and it spikes on you that is because the fire is getting too much air
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    Easy alternative to pork other than chicken?

    Chicken a hassle? Leg quarters, cheap and easy. Or you can pull a Chucky.
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    First time smoking a fatty.. Well first time for this type.

    Wow those are some ginormous fatties! I notice the therm mounted in the main cylinder of your WSM. Did they change where they place those now or did you add that yourself? Mine is in the top cover but I like the idea of it being closer to the cooking grates.
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    suggestions please from a newbie ... using a Masterbuilt 20070106 30" black

    The chip tray in the older units wasn't always positioned correctly to allow for proper heat tranfer to burn the chips. Check the tray and make any adjustments needed to ensure it is in contact with the heating element. A cup of chips is an awful lot for a 30" smoker and I think Masterbuilt...
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    Ring Bologna in beef rounds

    Can I be your friend? That looks incredible! I'd be interested in that recipe also. I've heard about ring bologna for years from friends that I've known from PA but I've still yet to try it. After seeing yours now I REALLY want to try it!
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    1st Chuckie (Thanks Bearcarver!)

    Good lookin chuckie there Dean. I also picked up some of that sweet and smokey rub, tried it on some chicken thigh's and was not impressed. I did a 5 pound chuckie yesterday and just rubbed it with garlic salt and CBP, came out incredible.
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    Fungus or something on wood???

    I think porkaholic is correct in his assessment of lichen. I'd heard of lichen but never knew exactly what it was but thanks to this post that intrigued my curiosity now I do. http://en.wikipedia.org/wiki/Lichen At a minimum I would scrape it off with a wire brush as porkaholic suggests but...
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    Is this able to be canned safely?

    Thanks to my daughters love of hot wings I have been making them quite a bit lately. That sounds like quite a sauce you have there Titus, I like the horseradish idea!
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    Smoke my first pork butt, what a disaster!!!!, Please help

    Never bought meat from Winco so I can't comment on that, the produce there is terrible I can say that! As far as your pork goes two things stand out for me. One is the fact that your probe may have been touching or too close to the bone skewing the reading. The other is you mentioned your pork...
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    pork-butt.jpg

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  18. PorkShoulderRaw.jpg

    PorkShoulderRaw.jpg

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    First batch of dried peppers and garlic

    Looks great Walle! I just did my first batch a few weeks ago and am about ready to do another one. It came out much better that I expected with a really great balance of smokey peppery flavor and heat. It took a few days in the dehydrator for them to get dry enough for grinding without gumming...
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    Fish on the Campfire..

    You know I love to look..........when you cook! Thanks for sharing Cowgirl.
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