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  1. pennstater2005

    Weber Briquettes

    Weber is all out of samples. https://www.weber.com/US/en/promotion/entry/briquettes
  2. pennstater2005

    Weber Briquettes

    Haven't tried them yet.  Weber 20lb bag is $19.99 when not on sale so basically $1 a pound.  Kingsford when not on sale comes in a two pack totaling 37.2 pounds for 19.99 so $.53 a pound.  But, Kingsford is almost always on sale somewhere, like today at Lowe's I got the same two pack for $9.88...
  3. pennstater2005

    Smoking Gouda in WSM. Do I need ice?

    Thanks Al.  Now I just have to wait it out awhile to eat it.  It's killing me!  But I bet it'll be worth the wait.
  4. pennstater2005

    Smoking Gouda in WSM. Do I need ice?

    Two and a half hour smoke. Wrapped and in the fridge. Can't wait. Thanks again Briggy!
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    IMG_1436.JPG

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  6. pennstater2005

    Smoking Gouda in WSM. Do I need ice?

    Actually, last second I switched to apple chunks.
  7. pennstater2005

    Smoking Gouda in WSM. Do I need ice?

    Holding steady at 70 degrees. Been turning it multiple directions about every ten or fifteen minutes.
  8. pennstater2005

    Smoking Gouda in WSM. Do I need ice?

    Wait, couple of weeks or couple of days? I can't wait for weeks 128557
  9. pennstater2005

    Smoking Gouda in WSM. Do I need ice?

    Not sure how long to smoke gouda for though. Don't want overwhelming smoke taste
  10. pennstater2005

    Smoking Gouda in WSM. Do I need ice?

    Got it started
  11. Smoking Gouda in WSM. Do I need ice?

    Smoking Gouda in WSM. Do I need ice?

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    IMG_1435.JPG

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    • Album: Smoking Gouda in WSM. Do I need ice?
  13. pennstater2005

    Smoking Gouda in WSM. Do I need ice?

    That's a good idea. I'm going to try that. One briquette shouldn't add too much heat. If it does I'll pull the cheese and try tomorrow with ice. Thanks again.
  14. pennstater2005

    Smoking Gouda in WSM. Do I need ice?

    Thanks Briggy. Could I just light my mesquite hardwood for smoke and not use charcoal?
  15. pennstater2005

    Smoking Gouda in WSM. Do I need ice?

    I thought about getting one of those. Is the ice absolutely necessary? I see temperature needs to ideally be between 90-100* correct? I don't have any ice right now.
  16. pennstater2005

    Smoking Gouda in WSM. Do I need ice?

    My title is my question.  Do I need to use ice to help control temperature?  My plan was to light maybe 4 briquettes and place an apple wood chunk on top.  Then I would check every ten minutes or so to make sure cheese is not melting and wood is not catching fire.  Any thoughts or advice?
  17. pennstater2005

    New Small town bbq guy

    I'll second the 5 day e-course. I would've been lost without it for my first and second smokes so far!
  18. pennstater2005

    Masterbuilt Review

  19. pennstater2005

    First time for ribs!

    Thanks :yahoo: The one thing I learned was that I need to allow for more time, meaning start earlier. I did this with both the whole chickens I did last weekend and the ribs yesterday. Both had to finish in the oven. Not a bad thing I guess just lesson learned.
  20. pennstater2005

    First time for ribs!

    Thanks Al 
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