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  1. smokymcsmokster

    Brisket temp not rising!

    So I have a small flat brisket. Only 3 lbs it's been on for 5 hours now been btwn 225and. 250 the whole time. The temp is stuck at 147 for a while now. It was actually at 160 one point and the temp went down. I havnt been messing with it at all! I'm using a maverick to measure grate temp and...
  2. smokymcsmokster

    WSM adding more charcoal

    Thanks! Why am I suppose to open the door when taking the barrel off. Am I suppose to take off the lid when I add wood?
  3. smokymcsmokster

    WSM adding more charcoal

    im a newbie, and I've gotten around 8 hour smokes but what if i need to go to 12 or 14 hours? how do i refuel? 
  4. smokymcsmokster

    avoiding creosote

    im a newbie and had no idea about creosote, and just found out it built up in my WSM I've only used it a few times! it took me a while to scrub off the tarry substance with oven cleaner but got it all off!  for the future how do i avoid it? i now know the top vent should be wide open at all...
  5. smokymcsmokster

    smoker maintenance

    uh oh, i think it is creosote!!! http://www.smokingmeatforums.com/t/86732/residue-in-my-wsm what do i do?!. i just got my WSM :( is it dangerous? can it be cleaned?
  6. smokymcsmokster

    smoker maintenance

    thanks! also I'm suppose to leave my exhaust meaning top vent open? all times? what about when i want to extinguish the fire? once its extinguished i open it back up for storage? 
  7. smokymcsmokster

    smoker maintenance

    I'm new to smoking, and have been actually having a lot of success! i have a WSM and i was wondering if I'm suppose to be cleaning the interior? it has this brown build up that happened pretty much after the first smoke. i was wondering if this is something i leave? what kind of maintenance do...
  8. smokymcsmokster

    what to do with probes between cooks

    hahaha! glad to be of service! speaking of cats, my neighbour has a cat that comes around as soon as she smells the smoker going and she goes as far as to come in our house! also one more question. my maverick came with the 3ft probes so the device dangles and doesn't even reach the ground...
  9. smokymcsmokster

    what to do with probes between cooks

    i have a WSM and i put my maverick probes through the rubber probe slot, once I'm done cooking i pull them out and clean them and put them away. is that necessary? can i just leave them in? i feel like over time, if i keep taking them out and in the probes will break from the wear. any thoughts? 
  10. smokymcsmokster

    brisket for lunch

    thanks for the reply! and thats what i though, but would it be as good as day one? and how high should i put it in the oven at 250?
  11. smokymcsmokster

    brisket for lunch

    so I'm pretty new to smoking, i smoked a beef brisket and a pork butt yesterday and I'm very pleased with my first smoke! next weekend i told my mother inlaw i would bring a brisket for easter sunday so without having to put the brisket on at like 3am what is my best tact to have it ready for...
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