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  1. dumasbro2

    Breaking In New 22.5

    I don't think the gauge is off as much as it is the location (if your maverick was on the rack). There will also be a difference between the top rack and the bottom rack. Sealing the door is something I've been wanting to do as well but haven't yet.
  2. dumasbro2

    Cutting "Notch" In WSM Drum For Temp Probe Wires

    This is one of those thing you do what you are comfortable with. I used brass bushings. After  a year of smoking I have had very little need to remove the top grate so far away that I needed slots. Having after market temperature probes helps as they are much longer.
  3. dumasbro2

    ADVICE: Need a new grill - Weber vs. Char-Griller

    Don't let the looks of the Weber grates fool you, they last. I thought the same thing when I got my first kettle, I have maybe 6 years on the original grates and I use it hard, three to 5 nights a week in the summer, once a week in the winter. Although it is now my "traveling " grill now that I...
  4. dumasbro2

    WSM 18inch on its way!

    What I do (kinda discovered by accident and then found out it is reverse searing) smoke them to 145 or so, then have the Weber kettle ready to go and finish them the rest of the way on the grill. Best of both worlds.
  5. dumasbro2

    Breaking In New 22.5

    You should be fine, especially with no wind. It will run hot for the first 6 to 10 smokes so keep that in mind. Of course this is Monday so you probably know that by now.:-)
  6. dumasbro2

    WSM 18inch on its way!

    Use chicken quarters for your "test" burn to help season it. It will burn hot for the first 5 to 10 burns. With my 22 1/2, butts are no problem on one load of lump charcoal, briskets I have to add. Can't comment on wood, may have to try it some time.
  7. dumasbro2

    18.5" wsm with party q in cold temps help.

    Never had an issue getting heat out of my 22 1/2. I always use lump and water (coldest was 5 degrees), I use hot water out of the sink to start. Smoker is ready to go in less then a 1/2 hour. I have never had all the vents open to maintain 225-230. I have opened them all the way to kick it in...
  8. dumasbro2

    Mac and Cheese

    I have smoked Jeff's Mac and Cheese from his newsletter recipe and it has become a family favorite. Is it possible to make the mac and cheese the night before and smoke it the next day? I want to smoke it at work for dinner but I really don't want to prepare everything at the shop.
  9. dumasbro2

    ADVICE: Need a new grill - Weber vs. Char-Griller

    I have done two chickens upright (beer can style) indirect on a Weber 22 1/2.  A spatchcock chicken shouldn't be an issue either.
  10. dumasbro2

    Maverick ET-732 lightning Deal

    Starting at 11:00 am EST. Amazon lightning deal on the Maverick ET-732. Last time it was a lighting deal it was $47.
  11. dumasbro2

    WSM cold weather

    Thanksgiving morning, 11 degrees F, two eight pound turkey breast. Used the water pan. No trouble maintaining 240, even peaked at 270. One vent 25%, one vent 10%, one fully closed. Top vent 100% open. Used Royal Oak lump. Biggest thing was no wind. May want to verify your temperature gauge. It...
  12. dumasbro2

    ADVICE: Need a new grill - Weber vs. Char-Griller

    Caution!!!!!! Be careful about getting a Weber kettle. That's what I started with and now I have a 22 1/2 silver, gold, and premier. Q150, and a 22 1/2 WSM. :-)
  13. dumasbro2

    Is this Rust?

    I don't do a thing with it. Makes it more stable when smoking. Keep the loose stuff off and that's about it.
  14. dumasbro2

    im a weber grill newbie

    You can do indirect grilling/smoking with coals on each side then place the meat in the middle or coals on just one side. Weber makes baskets that work great for this method. For steaks, chicken breasts, etc. I use a 3 zone method. Heaver coals on one side, medium in the middle, no coals on the...
  15. dumasbro2

    Brisket this weekend.......

    Ok here is how things went. I put the brisket in the smoker at 7:30pm Friday. About 9 pm I decided to mop. I found this was totally unnecessary. I had placed the brisket fat cap up and it was doing a fine job of self basting. I went to bed around 11pm and around midnight the low temperature...
  16. Brisket this weekend.......

    Brisket this weekend.......

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    1102131738.jpg

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  19. dumasbro2

    The great water debate

    I use 3 gallons in my 22 1/2 and never had a problem reaching 225, using only one vent.  Even with it being 40 degrees outside this weekend overnight. I can get well over 300 if I choose to.
  20. dumasbro2

    Brisket this weekend.......

    Where should I probe for IT? The flat or the point? I was thinking the point, but I seen the flat probed somewhere.
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