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  1. engineer68

    Water versus Sand in the WSM?

    I have a 18.5" WSM and was wondering...if I put sand in my water dish will I run the risk of drying out my pork butts? Especially big ones running around 14 to 16 hours. I got the impression that the water helped keep the cooking environment moist to prevent drying out the meat especially since...
  2. engineer68

    Can I thaw a pork butt in a brine?

    Looking to smoke a 12lb pork butt for father's day and it is still frozen so I want to start brining it Thursday night for smoking Saturday evening at around 9pm. Does anyone have any information on weather this method will be detrimental or not? Any recommendations?
  3. engineer68

    Multiple racks of baby backs on an 18.5 WSM...questions about temp between upper and lower rack.

    I am going to smoke (18.5 WSM) 4 full racks of baby backs for the first time, previously only done 1 or 2 at a time. What advice would you give regarding the temp difference between the upper and lower rack? Should I rotate the meat periodically? I have done 3-2-1 and 2-2.5-1 and been very happy...
  4. engineer68

    Rockey Mountain Cooker Smoker

    I just received a new 18.5" Rockey Mountain Cooker Smoker for my birthday and want to ask if there is anything I should consider while assembling and christening my new unit. 
  5. engineer68

    New smoker enthusiast from Vancouver BC. Canada.

    Hello All! My name is Craig and I am relatively new to the smoking meat world and smoke on both a Big Chief and a gas grill. I am in the process of buying an offset which I intend to modify with a baffle and plate. I love to cook pork and beef of any kind but intend to get into chicken and duck...
  6. engineer68

    Question about Jeff's book.

    Are Jeff's rub and sauce recipes included in his book?
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