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  1. burnit13

    WSM - Best Temp Control....Brinkman Pan w/Water, Piedmont Pan, Piedmont w/Water

    I've had my WSM for 8 years now.  I've used it less and less the past year or so because its been a bear to run.  It always ran too hot for me.  Turns out it just needed some TLC to bring it back to proper order.  Among other things I ordered a gasket kit, a new bottom vent kit, a stainless...
  2. burnit13

    Fresh Ham.....In the OVEN??? GASP! Couple ?'s

    Hopefully I don't get too flamed for this....but I am going to cook a fresh ham for X-mas this year, and I am going to cook it in the oven! The past two years I have smoked Boston Butt's or Picnic hams for X-Mas and Easter and my family is hooked.  I'm not a fan of the cured hams as I think...
  3. burnit13

    My Easter Pork Butt .... Some ???'s...

    Hello everyone!  I've never been a big fan of spiral cut hams for the holidays.  They are too darn salty.  This past x-mas I started smoking a ham in addition to the spiral cut my parents buy (we spend the holidays at my parents). Anywho...I've got a concern about the 40-140 in 4hr rule.  I...
  4. burnit13

    Oooops...Charcoal Got Wet...Ruined??

    Hello everyone!  I've been lurking on this site for years and I finally have a question to ask!  I am smoking a Boston Butt this Sunday for Easter and ran into a charcoal snafu. My smoker is currently at my parents house, where the meat will be smoked.  I asked my dad if he still had the bag of...
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