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  1. bgmorris0

    Lump Charcoal???

    I have been using Kingsford in the blue bag. Is lump charcoal better? If so, which brand? Thanks in advance,
  2. bgmorris0

    A Virgin No More

    First ever smoke today. Three racks of pork spare ribs and a 4.5lb brisket flat.225 degrees for four hours on the ribs. 225 degrees and six hours on the brisket. Any comments, criticisms, or critiques are welcome.
  3. bgmorris0

    First Time with the WSM

    I read somewhere that I need to make a dry run(without meat) before I try to smoke something. Is that recommended? I want to cook something this weekend, but I have not used the WSM yet. Thanks in advance. Brantley
  4. bgmorris0

    Newbie with a WSM

    New member of the board. I live in South Carolina. Just purchased a 22.5" Weber Smokey Mountain. I have the Maverick ET-732 thermometer set. Any pointers will be greatly appreciated. Brantley Morris
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