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  1. brucehere

    Drippings burning in WSM pan

    Hi, I managed to do my first cook in my WSM! It was an awesome experience. I did a whole chicken, so I went for a high heat, and left the water pan empty, as recommended by a lot of various form members. My drippings naturally went into the water pan, but near the end of the cook, this had...
  2. brucehere

    Wood inside WSM

    Ok cool. thanks for the advice!
  3. brucehere

    How to store and seaon wood?

    Hi all, Newbie here. I'm collecting a felled Mulberry tree from a tree felling friend and I am so amped, as we hardly have any fruit trees down here in South Africa! What is the best way to store the wood, and should it be split/chainsawed into log size pieces first, or rather just take the...
  4. brucehere

    Wood inside WSM

    Good tip! And it paid off! Going to collect a freshly felled Mulberry tree on Friday! These are rare in these parts. Going to start a new thread with some questions about wood seasoning :)
  5. brucehere

    Wood inside WSM

    Ya that's the problem. As crazy as South Africa is about braaing (what we call BBQing) there is pretty much no smoking culture. So you'll be lucky to even find chips. never seen chunks in my life. I've looked hard, trust me. Open grill cooking is how we do it here. I'm trying smoking though!
  6. brucehere

    Wood inside WSM

    I've read that soaking the chips in hot water, then wrapping them in foil and poking some holes in the top, and putting on top of the coals works. Any thoughts on this? Pros vs cons... I've decided that I need to play around with our local woods and do some tests. As in the long run, this will...
  7. brucehere

    Wood inside WSM

    Would any of you recommend using chips in a WSM? It's one of the only flavoured woods I can get my hands on, and wondering how to use chips in a WSM without it being too over the top and just pumping white smoke out non stop...
  8. brucehere

    Wood inside WSM

    That sounds like more chunks of wood then what I've sen others doing, and I like it. Do you find that with less say 3/4 chunks of wood you'd use the water pan? (Cause don't you find your meat needs a bit of moisture to cook?) So are you just not using water, because of the amount of smoke being...
  9. brucehere

    Wood inside WSM

    These are all really helpful comments. Thanks! Ya reason I ask is that we don't get nice chunks here in South Africa. We have to mission to find even decent hard wood. All different types of wood compared to you guys in the states. I am going to experiment with a variety of kinds of hardwood...
  10. brucehere

    Wood inside WSM

    I am about to start cooking on my WSM, and I was wondering if you could use a couple logs together with charcoal use? Reason being is I'm wanting to create a bit more smoke. I'm a newbie here so forgive my ignorance ;)
  11. brucehere

    Brick smoker - Compete how to

    Hey Wes, Greetings from South Africa! I have a question about how your doors seal if at all? Do the doors need to seal at all, or because of the fact the heat is being transferred straight from the fire to the chimney quite quickly, it doesn't need to seal much? Whereas with a normal steel...
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