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  1. roched11

    My improving 18.5"WSM

        I'm not saying I am improving my 18.5" WSM but the more I use it the better it preforms. I've used it about 10-15 cooks and have noticed the seal has gotten much tighter after each cook.     There is still a bit of smoke leakage but it is decreasing with each use.     One thing I have...
  2. roched11

    2nd try at pork shoulder

        Hey all, I've been mostly a lurker than a participator for the last 2 years. I started out with an ECB which was hit or miss with anything besides Tri-Tip, I finally broke down and got an 18.5" WSM which so far has resulted in excellent results, This will be my first photo log I'm sharing...
  3. roched11

    WSM 18.5" after smoke is finished-unused charcoals

    Hey all I'm fairly new to Smoking and posting  this forum and have a question..   I've read in several posts that if you mess with the top vent too much there is a chance to build up a Creosote layer and taste in which you have to scrub out to be rid of it.  Normally after smokes I still have...
  4. roched11

    Getting somewhat serious

        Hey All, this site is fantastic!!!!. I'm relatively new to smoking. My rig at the moment is an ECB that I bought about 15 years ago. I used it once not knowing anything about smoking, temps or anything. Needless to say, my first cook would have benefited a Cobbler who could have made several...
  5. roched11

    I completely forgot

       Guess what?  I already have a smoker. and it's an (as you say) ECB. (El Cheapo Brinkman). The green "Gourmet" smoker. I have had it for about 15 years and have used it once.  I forgot about it and just now remembered it was hiding in my storage shed. Needless to say it wasn't in the best of...
  6. roched11

    New to smoking

      Hey everyone, my name is Terry, screen name RocHed11, Male 57, Married for 26 years, work for service company in the Oilfields. I live in Bakersfield, Ca.   I currently don't have a smoker but my buddy bought 2 smokers in the last couple months so........you know how that goes.   So, I'm in...
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