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  1. tom in nc

    First time Smoking, New Smoker, BRISKET! In Louisiana

    Welcome! I have a WSM so I can't help you with your plan but I'm sure another member will chime in.
  2. tom in nc

    New old guy

    Welcolm Herb! Where is Round Hill, VA? I am in Mebane, NC which is about halfway between Greensboro and Raleigh.
  3. tom in nc

    My First Chuckie with Qview

    Thanks for the replies and for the points guys. I thought it seemed lean too and you bring up a good point - that could be why it was on the dry side.
  4. tom in nc

    First tri tip a success

    Wow that looks good! I've got a tri tip in the freezer. I'll need to try the rub you used.
  5. tom in nc

    My First Chuckie with Qview

    New Year's Eve was supposed to bring us cold rain so I decided to attempt my first chuckie on the day before New Year's Eve. It started with prepping the roast on the 29'th so I could smoke on the 30'th. I started off with an Angus Beef Chuck Roast... I kept things simple by rubbing the...
  6. tom in nc

    -20 degrees and smoking a butt

    Nice job Speuboy. That looks delicious!
  7. tom in nc

    Hi All

    Hi Axeman. Welcome to the SMF.
  8. tom in nc

    Residue in my WSM

    Thanks Alex. I'll give that a try on my next smoke. Thanks for the help!
  9. tom in nc

    Residue in my WSM

    Alex - what do you mean you coal off the wood a bit to reduce any initial white smoke? I've noticed the white smoke at the start of my cooks and I try to wait for it to burn off and become thin blue smoke. Sometimes it burns off fairly quickly and other times it takes a lot longer. I'd like...
  10. tom in nc

    Residue in my WSM

    I scraped a bit off and tasted it. It does not tast tart at all - tastes lke smoke so I guess my draft and damper method was ok. Thanks ALX. I'll try taking the door off next time and let the coals burn out. I clean my smoker and keep it in my garage too.
  11. tom in nc

    Residue in my WSM

    Thanks for the replies guys. I was thinking of letting the coals die down with the vents open next time to see if it make things better. For those guys that have experienced the same thing, do you clean it out before your next smoke and if so, what do you clean it with? I've just wiped it out...
  12. tom in nc

    Residue in my WSM

    I leave the top vent open all of the time, even after I'm done smoking. I thought closing the top vent would make it worse and in your case I guess it did. I cooked some chicken with no water in the pan awhile ago and come to think of it, I didn't have this problem then.
  13. tom in nc

    Residue in my WSM

    So the day before New Year's Eve I smoked a chuckie. I was cleaning out the WSM the next day and noticed this brown residue on the inside of the top cover and on the inside walls of the center section. Does anyone know what this is or what causes it? Residue in cover... Residue in center...
  14. tom in nc

    Baby Backs w/Q-view

    Nice looking ribs. Great job!
  15. tom in nc

    My First Smoke (Tri-Tip) with Qview

    Nice looking tri-tip. Definitely on my "must try" list.
  16. tom in nc

    Temps too High in WSM - Can't Get Them Down

    Thanks for the advice guys. It's not real windy out here today but there is a small and steady breeze. It's been about 25 minutes since my first post when the temp spiked up to 297* and the temp has dropped to 270*. I need a bit more patience I guess. Hope this works out. If the chuckie...
  17. tom in nc

    Temps too High in WSM - Can't Get Them Down

    Thanks for the reply BBQ Engineer. I've got the water pan in there with a mix of water and beef broth.
  18. tom in nc

    Temps too High in WSM - Can't Get Them Down

    Thanks Fatback Joe. The sections fit nice and tight. There is a small rock to the cover as the wire for the temp probe comes out at the interface between the cover and the center section. I'll take a look at the door but this is the first time I haven't been able to get the temps down.
  19. tom in nc

    Temps too High in WSM - Can't Get Them Down

    Hey guys - I'm trying to do my first chuckie and I'm having problems getting the temp down in my WSM. I started with Cowboy Brand lump charcoal. Filled the chamber to about 1/2 full and added two small chunks of white oak and two small chunks of hickory. Then I put a small layer of charcoal over...
  20. tom in nc

    Pork & Beef Swords

    It looks great! Nice job.
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