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  1. buckaholic84

    To wrap or not

    I prefer the flavor of unwrapped ribs myself...i would do some wrapped some not... some sauced some not....everybody likes ribs different so with that many racks id do a little each way....and it would be less work then trying to wrap 25 racks and sauce 25
  2. buckaholic84

    First time on charcoal

    I also made the switch from propane to charcoal....Masterbuilt to a 22 wsm...i have found charcoal to be easier surprisingly....dont start with too much lit charcoal research the minion method. allow yourself plenty of time to slowly bring up to temp....it takes a long time to bring charcoal...
  3. buckaholic84

    Brisket and burnt ends?

    do you put them in a foil pan when you put them back in wraped/unwrapped
  4. buckaholic84

    Brisket and burnt ends?

    yes i can fit a full packer...is it hard to tell where to seperate after its cooked
  5. buckaholic84

    Brisket and burnt ends?

    So im going to be doing another brisket here soon and wanted to try burnt ends for the first time and have a few questions. Is it better to seperate point from flat before or after smoking? After you cube and rub the burnt ends what is the texture your looking for when they are done?
  6. buckaholic84

    Second Brisket Ever

    I agree with bdskelly if your wanting to eat around 6 you gotta crank that heat up. I just did a 12.6 over(before trim) temp ranged from 225-259 and it took 13 hrs. I also wrapped in butcher paper. With at least a 1 hour rest. you'd be looking at 8 or 9. I'd crank heat to 275.
  7. buckaholic84

    First Brisket WSM

    Thanks guys....definitely have room for improvement...Was pleased being my first one What does everyone do with the point end of the packer? I spun mine 90* from the way I sliced the flat. It was very delicious(best part IMO) but I noticed on the back end there was a hunk that the grain a...
  8. buckaholic84

    First Brisket WSM

    Wasn't too much to trim on the bottom as it was already around 1/4 to 3/8 thick. I really just cut out any thick hard fat I could get to.
  9. buckaholic84

    First Brisket WSM

    Thanks guys no there wasn't much sleeo...between worrying about the brisket and spritzing I only got naps in between spritzes. Thankfully the wsm ran like a champ and I didn't have to do anything to it for almost the whole 13 hrs except kick the legs every now and then to knock ash.
  10. buckaholic84

    First Brisket WSM

    So I finally got around to my first brisket. I never got one due to the price. Well when I learned Costco had prime for 3.49 a LB, I met my parents(as they have a membership) and grabbed a 12.6 lber Fired up the wsm last night around 10, ran a dry water pan with a foiled saucer in it. Used...
  11. buckaholic84

    Lowes has Royal Oak Ridge on sale $4.00 / 15.4 lbs extended thru 5/23/18

    I stopped at my lowes to grab some more (even though I didn't really need it yet still have about 12 bags) My lowes had royal oak classic premium hardwood briquettes not the regular ones I got last time. Not sure if it's any different or just different bag but we will see. Still $4 a bag
  12. buckaholic84

    Using Aluminum Pan for drippings

    I would replace it.....the cost of a aluminum pan is much cheaper then ruining some meat....I wouldn't take the chance unless it was cleaned thoroughly
  13. buckaholic84

    Smoke Withdrawal Results in Cold Smoking Frenzy

    Man smoked hot chocolate that sounds very intriguing....like a smore in a cup with the marshmellows
  14. buckaholic84

    My daughter’s charcoal smoker.... Toying Around

    I know what you mean....when I first started smoking I started on a masterbuilt propane.... I thought it would be easier to control temps then charcoal as I was new....after 2 years it broke down and I got a 22 wsm....man I love it and the flavor is so much better.. Wish I would of started with one
  15. buckaholic84

    Smoking Overnight?

    what temp are you cooking at? 6 hours for brisket would have to be hot and fast not low and slow in my experience....never done them at same tim, but I would put them on at same time. You shouldn't need to put chunks on every hour with WSM. Load up 3-6 (depending on how much smoke you like)...
  16. buckaholic84

    Smoking Emergency - Flame Boss Fan Stopped Running

    Glad to see it went well and your unit is working correctly
  17. buckaholic84

    Looking to Buy First True Smoker... Input & Guidance Appreciated!

    My vote also would be WSM....I've only had mine for about 6 months but I started on a propane smoker and never would of thought charcoal would be easier. For the money ease of use I would think it be hard to beat. Wish I would of started with one
  18. buckaholic84

    Bringing temp down on WSM

    closing the bottom vents is about the only way if you have thin blue smoke or no smoke you could close top a little bit too, that's about the only way.....if it was just a log that caught on fire you could try opening lid and getting excess heat out....sometimes that rush of air will fuelbfire...
  19. buckaholic84

    How I start my WSMSS

    That's a good idea. It doesn't mess with airflow to the coals at all?
  20. buckaholic84

    Smoking Emergency - Flame Boss Fan Stopped Running

    With charcoal it's easier to raise temp then lower temp
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