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  1. slabslayer

    Smoking Chops tonight (q-vue included!)

    After working so much the past 2 months, and having my 4th of July weekend that was supposed to be for smoking meat interrupted by moving a friend 4 hours away, I quit early today to fire up the smoker!  Put on some chops that were marinated in Wild Turkey Rare Breed overnight and rubbed with...
  2. slabslayer

    water pans vs sand

    I know there's varying opinions about water or sand in the water pan. Has anyone ever done both? Fill the water pan with wet sand? You'd get the benefit of heat retention with sand and the moisture of water. Never tried it, but am thinking about it. Any ideas, anyone ever do it?
  3. slabslayer

    smoking again!

    After my pork butts on Monday, had to smoke something again tonight (second ever smoke).  Blew the afternoon off at work to come home and smoke a meatloaf.  Smoked it for 3 hours at about 280* until internal temp hit 160* (I know, a little hot, but I was in a hurry) But man was it juicy!!  The...
  4. slabslayer

    just saying hi from NE Ohio

    New to smoking since Monday. Long time griller. But I just got a WSM 18.5 last Thursday and love it. I live in NE Ohio. The screen name comes from my tournament fishing and not slabs of ribs! :-)
  5. slabslayer

    First Smoke Results!

    Did my first smoke on Monday.  A couple 3 pound pork butts.  After some nerves and a lot of research and help from the guys here at SMF I was able to turn out some great pulled pork.  Here are some pics form the adventure with my new WSM 18.5. All rubbed down with brown sugar and bone Suckin'...
  6. slabslayer

    New here, advice welcome please!

    New to the forum, and smoking. Long time griller though. Here's the scoop, just bought my first smoker, a WSM 18.5. Awesome unit! I'm going to be smoking a pair of 3 pound pork butts Monday morning, my first smoke, for a get together at the house. Any help and suggestions would be appreciated...
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