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  1. walt408

    Help with WSM Temperature Control

    Success! I smoked two 10-pound pork butts yesterday; they came out great. I started with 1 1/2 chimneys unlit charcoal and 10 lit charcoals. It was slow to come up to temperature, but once there I was able to hold and adjust quite well. The bottom vents averaged 25% open each. I had to adjust...
  2. walt408

    Help with WSM Temperature Control

    I have a 18.5 inch WSM and have a difficult time controlling temperature. I want to hold 220 - 230 degrees, but usually I run 260 - 280 degrees at the cooking grate. I use charcoal briquettes. I start with 1 - 2 chimneys unlit, topped with 1/2 chimney lit; Minion method. There is water in the...
  3. walt408

    Smoked Meatloaf a -5+ pounder- Ugh

    Looks great! I want to try it. Question. What is Bob Evans chub?
  4. walt408

    buying a WSM anyone no any good websites

    I purchased my 18.5" WSM and 22.5" Weber grill from aimtofind.com with no problems.
  5. walt408

    Amount of pulled pork for a group of 25

    I agree with 3/4 pound to 1 pound raw per person. Leftover PP is great, however my family grabs zip-lock bags and wants to take some home with them.
  6. walt408

    buying a WSM anyone no any good websites

    +1 on aimtofind.com I just went to their website (Saturday morning, Oct 2) and found the following: Please excuse the mess - we're doing some work. Come back in the morning and save 20%! Enter coupon code Maintenance20 at checkout to claim your special late night shopper discount!  
  7. walt408

    Almost ready to give up smoking pork....

    I agree with northern greenhorn, smoke by temperature. I am fairly new (about 5 months) and I have had similar size pork butts take anywhere from 8 to 15 hours due to a variety of reasons. However, they have all turned out well by smoking them to 200* - 205*. Good luck.
  8. walt408

    Hints for first smoked chicken

    Hi, I'm still fairly new to smoking (about 5 months) and it appears you have about 4 questions. I believe questions can get lost in a long thread; I have had good results in asking one specific question in a thread. 1. Temps in your Charbroiler offset: I have a WSM; suggest you ask the...
  9. walt408

    Best Charcoal Smoker under $500.00???

    Another vote for the WSM, however I love my 18.5" model. I do not cook for hugh crowds; I have not run out of smoking space yet and it is easy on the charcoal.
  10. walt408

    never cooked 2 butts at the same time before

    Back in June I smoked 3 butts in my 18.5" WSM. It didn't use any more fuel than normal. They were done in 10 1/2 - 11 1/2 hours. I wrapped them in foil at 160* and took them off at 205*. Then they were wrapped in towels and placed in a dry cooler overnight and pulled the next morning; 12 hours...
  11. walt408

    Simple chicken rub recipe?

    Here is the rub I used on my chicken:             2 parts garlic powder             2 parts onion powder             2 parts paprika             2 parts dark brown sugar             1 part kosher salt             1 part black pepper My entire chicken smoke is documented in this thread...
  12. walt408

    Hints for first smoked chicken

    The chickens came out great. Here is a thread that describes the results in detail: http://www.smokingmeatforums.com/forum/thread/97184/first-smoked-chicken-success-details-and-q- One q-view to wet your appetite:
  13. walt408

    Pit Masters

    Being fairly new to smoking I hoped to learn something about pulled pork on this show. About the only thing I learned is pulled pork can be made in very thick slices. It was a hugh disappointment.
  14. walt408

    Smoke Lamb and Pork At The Same Time?

    Everyone in my family loves my pulled pork; however I am the only one who like lamb (I don't know what's wrong with them). If I smoke a leg of lamb along with a pork butt, will the taste of the lamb "invade" the pork? I would like to do this just to save time at the smoker.
  15. walt408

    Smoked Leg of Lamb - high or low temp?

    I'm getting ready to smoke my first leg of lamb. I have a small (3.2 pound) boneless leg defrosting. Later I will smoke a 7 pound bone-in leg of lamb. What temperature should I smoke the lamb at in my WSM? Low (225*) or High (325*)?
  16. walt408

    First Smoked Chicken - Success - Details and Q-View

    Thanks for the positive comments; I was very pleased for my first chickens. Btw, the onion stuffed into the neck hole on top was a very tasty. Most people were after a piece of it too. Next time I am considering apple or lemon for a different flavor.
  17. walt408

    I have sinned beyond redemsion

    When I was teaching or when I work with anyone and a mistake is made, I tell them "We learn from our mistakes, and the rate I'm going I should be a genius."
  18. walt408

    First Smoked Chicken - Success - Details and Q-View

    My first smoked chicken came out great. I got lots of good info from SMF and a couple of books (“Low & Slow” by Wiviott and “Smoke & Spice” by Jamison). I did three chickens, beer-can style (I used soda cans because all my beer is in bottles). The chicken was brined about 12 hours in a modified...
  19. SmokedChicken7-26-2010 004.jpg

    SmokedChicken7-26-2010 004.jpg

    • walt408
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  20. SmokedChicken7-26-2010 003.jpg

    SmokedChicken7-26-2010 003.jpg

    • walt408
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