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  1. young j

    Help: WSM getting way too hot

    Hey thanks for the reply. 1) I've cooked many different things on it so far, brisket, butts, ribs, chicken etc. but not until recent that the temp is shooting up way too high 2) I think it could be the door because I've noticed that smoke is able to leak from the top right/left corners of the...
  2. young j

    Help: WSM getting way too hot

    hey so I've had my WSM 22.5 for a few months now and I'm having an issue lately where my smoker is getting WAY TOO hot. I use the minion method with briquette charcoals. I usually use a whole bag of medium charcoal, I light up 10 briquettes to get the fire going and the strange part is i keep...
  3. young j

    Birthday Dinner, Pork Belly Burnt Ends, Stuffed Moinks, ABTs and Seared Venison Medallions

    That all looks really good, especially those stuffed jalepenos 128077127996
  4. young j

    Smokey Mountain, First Smoker?

    I agree with him. I have a WSM and I love it, it's the best charcoal smoker in that price range. Once you get good at controlling the temp it will stay there for hours.
  5. young j

    Brisket and smoked baked beans with pics

    http://www.smokingmeatforums.com/t/249826/als-smokey-beans
  6. young j

    Brisket and smoked baked beans with pics

    Onions, jalapeños and bacon
  7. young j

    Brisket and smoked baked beans with pics

    I Appreciate the good feedback guys
  8. Brisket and smoked baked beans with pics

    Brisket and smoked baked beans with pics

    • young j
    • Album
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  9. young j

    Brisket and smoked baked beans with pics

    Smoked a whole brisket and some baked beans this past Sunday. The brisket took 8 hours smoked on my WSM at 225 degrees with hickory and a little bit of apple wood chunks. The brisket came out amazing, only complaint is that the butcher could have cut more of the fat off because it all didn't...
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    image1-8.JPG

    • young j
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    • Album: Brisket and smoked baked beans with pics
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    image2-5.JPG

    • young j
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    • Album: Brisket and smoked baked beans with pics
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    image3-6.JPG

    • young j
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    • Album: Brisket and smoked baked beans with pics
  13. young j

    Reheating brisket

    I ended up letting it sit for a little, then covered it with tin foil. When it got close to dinner I heated it up in the oven at a low temp for 10 minutes. Worked great, I'll make a post with some pics
  14. young j

    Reheating brisket

    Hey; so I smoked a brisket today. It was 13 pounds and ended up getting done a lot faster than I expected. Put it on at 5am thinking it would take 12 hours and it was done by 1. What is the best way to reheat it so I can eat it around 6?
  15. young j

    Chinese spare rib recipe needed

    One thing I can help you with is that Chinese spare ribs typically have more pull to them, probably an IT of 165-170 instead of 195
  16. young j

    Too much smoke flavor, any advice?

    I appreciate all the advise I got on this post, Thanks.
  17. young j

    Too much smoke flavor, any advice?

    I do usually use the water pan so does make sense, also I'll take your word for it and let it run for an hour.
  18. young j

    Too much smoke flavor, any advice?

    I use apple or hickory or some times I mix the two
  19. young j

    Too much smoke flavor, any advice?

    I always keep the top vent completely open, I usually open all three just a little to get it going and once I get close to 200 I usually leave just one cent open depending where the wind is coming from. Usually only use 10 lit briquettes to light it and have the wood added beforehand. Maybe I...
  20. young j

    Too much smoke flavor, any advice?

    Hey, so I have a WSM 22.5 and the last two times I've smoked pork I've started to get too much of a smokey flavor than I'd like which I haven't had before. I switched from wood chips to chunks when I got the WSM and I use the minion method with 2-4 chunks at most. I think the problem might be...
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