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I have a 18.5 WSM and recently replaced switched to sand in the water bowl.  I filled the bowl with sand and wrapped the whole thing in foil. On a Friday night, I trimmed and rubbed a couple of ~9lbs butts and stored them in the fridge for the next morning.  Saturday morning, I'm up just before...

ummm...which direction do I slice this thing?

Thankfully, they both thawed out. However... This was my first smoke using sand instead of apple juice/apple cider vinegar in the water bowl. In the past I have put one butt on the top rack and one on the bottom, just let them drip in the water bowl. This time, with the sand, I realized I...

I found this in another thread...http://www.smokingmeatforums.com/t/102047/rib-eye-roast-partially-frozen-on-smoker "Next time don't put the probe in it until it's in the smoker at 225˚ for 2 hours. Then you don't have to worry about the 4 hour rule, and you can start with some ice in the...

I had 2 ~8lb pork butts in the freezer that I moved to the fridge Monday night, planning on a Thursday overnight smoke in my WSM. Last night I pulled them from the freezer and they were still pretty frozen.  I still rubbed them, covered them with a single layer of plastic wrap, and moved them...

Yesterday I smoked a 10 lbs butt on my 18.5 WSM.  It stalled at 165 and took FOREVER to reach 195. At 165 I had wrapped it in foil. At 195 I pulled it out, wrapped in a  towel and put it in a cooler...with the intention of waiting about an hour and pulling it. Well, it was getting kinda late...

Just heard that my new smoker was delivered today.  Been using a free used gourmet ECB. Not sure I'll get any more work done today in anticipation of playing with my new toy!

Awesome place. How well will the cabinets/table hold up to the weather?

http://www.aimtofind.com/grills-and-smokers/barbecue-smokers/weber-18-5-inch-smokey-mountain-cooker-pn-721001-2011-model.html currently listed at $249.99, but you can enter "dealsmoker" as a coupon code for $10 off...and free shippping!

Here's some pics. Maybe the bone will help identify this cut of meat.  Again, the label on the package said 1/2 Loin

Sorry about the late reply, my computer crashed over the weekend. I pulled them off the smoker at 190-195 degrees, toweled them and put in a cooler.  The smaller one was done a little over an hour before the bigger one. I took the cooler of meat over to my parents to pull it, so all the...

They've been on for 3.5-4 hours, first time I looked.  Both of them are were around 150-155, so I sprayed them down with apple juice (usually use half apple juice / half apple cider vinegar, but forgot I was out of the vinegar) and wrapped in foil. Not sure how much juice I added, just sprayed...

Well, here it is.  I rubbed it last night and let it sit in the fridge.  Rubbed it again this morning, getting ready to throw it on the smoker.  I probably should have injected it. I'm not sure why the butcher cut it in such uneven pieces.  Looked at the label again and it said 1/2 pork loin...

oops, wrong post

Well, here it is.  I rubbed it last night and let it sit in the fridge.  Rubbed it again this morning, getting ready to throw it on the smoker.  I probably should have injected it. I'm not sure why the butcher cut it in such uneven pieces. As of right now, I plan on taking them up to 140...

My parents asked if I would smoke a "pork roast" for them for pulled pork.  I said sure. I unwrapped the meat tonight an it is a big ol' 10lb bone in pork loin, not a shoulder.  Any chance I can still do pulled pork?  If so, do I still take it to 165, wrap it in foil, continue to 195, and wrap...

 “The first thing I plan to smoke if I win the A-MAZE-N-PELLET-SMOKER Contest is __the first hunk of meat I pull out of the freezer__________.”  

Here's a video comparison of soaked vs dry, but does not compare burning times. http://www.youtube.com/virtualweberb#p/u/14/rv7y1TWyKEw

When there is something I want to purchase, generally I am a very impatient person.  However, I think I am being given an oppportunity to be patient... I am looking to purchase a Weber Smokey Mountain to replace my Gourmet ECB side note: Does putting the word "gourmet" in front of ECB really...

I know this is a pretty old post, but I am thinking about trying this.  However I have a couple of questions. After he takes the chicken off the grill and has the chicken on the pan, ready to "pull".  Is this the next day?  Were the chickens cooled over night? Then he says that he is going to...