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  1. butcherjuj

    Just joined the WSM club

    Good choice, especially for the price. I have the big one, and I also use it for cold smoking cheese using the A-maze-n pellet smoker. Enjoy!
  2. butcherjuj

    Worried about the 20 pound turkey...

    Thanks, guys! Anyone else with pointers, I'm all ears.  I've already got my brining and injecting recipes ready to go, thermometers at the ready. Hopefully I'll be sharing some pictures tomorrow!
  3. butcherjuj

    Worried about the 20 pound turkey...

    Thanks for the quick reply "Full Load," like fill the ring up to the top with coal (and some wood)?  Then put the chimney load on top of that?  
  4. butcherjuj

    Worried about the 20 pound turkey...

    I've only used my new WSM 22 inch a few times, and I'm going for it with the turkey.  I didn't study until AFTER I bought and thawed my 20 pound bird.  So it's getting brined overnight.  I've read about Spatchcocking, but I also see folks saying that if the smoker is at 350, you don't have to...
  5. butcherjuj

    Smoked, seared fillet mignon

    Good point.  Thanks for that. My concern was that my skillet isn't big enough for as many steaks as I'm serving, But that's gonna be the challenge.  Smoke in the kitchen might get me in trouble with my lovely wife, too...
  6. butcherjuj

    Smoked, seared fillet mignon

    I do have both of those thermometers, and yes, they'll be involved.  Yes, roast has been considered, won't get all the way through it in one meal.  We'll get to tri tip, haven't had one since the smoker arrived.  Did a brisket the first time.  Had to start somewhere. So, 250 degree smoker to...
  7. butcherjuj

    Smoked, seared fillet mignon

    I got a whole tenderloin yesterday, plan to cook it Saturday for company.  I'm seeing a lot of different versions of similar ideas here, would love to hear your favorite.  I took some ideas from several recipes and I'm looking for suggestions.  This is only my third round since I got my smoker...
  8. butcherjuj

    Total Smoker newbie

    I'm a newbie too, and my first go-round was with a tenderloin.  It was a big one and cooked faster than I expected it to.  It was a little dry (because I wasn't ready to pull it off in time) but I was pleased overall. I have the Maverick wireless two probe thermometer.  I like it just fine.  I...
  9. butcherjuj

    Cold Smoking - Desperately Seeking to Find a Thermometer???

    I'm getting ready for my first cold smoke, but this is the question I had, too.  The WSM has a built in thermometer that doesn't tell me much detail below 100 degrees, and I live where it tends to be warm, so I'm just wondering how warm it gets inside of that shiny black container.  I guess I'll...
  10. butcherjuj

    Shiny new Weber Smokey Mountain and I'm ready to get it dirty

    Hi, all.  I just put together my big old 22"  and last weekend I gave it it's maiden firing!  Ready to try my first brisket this weekend.  I've gotten some pointers from the guy who talked me into buying it, but I'll take anything I can get. I'm from Los Angeles, down by the beach, but I've...
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