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  1. oakporker

    18.5 wsm smoker temp

    So spear a potato and let it sit?
  2. oakporker

    18.5 wsm smoker temp

    Well thanks fellas! I am going to sit it where the ribs are, laying on the rack. I'll post when done! Really appreciate the advice !!!
  3. oakporker

    18.5 wsm smoker temp

    Haha and what a nice decoration it is! I'm wondering if the probe isn't Hotter to because it's metal or because of the grates?
  4. oakporker

    18.5 wsm smoker temp

    Good afternoon everyone, I need some advice/assistance. I thought my weber thermometer was off, so I went and bought a wireless probe. I put it on today and temp is showing 200 on my weber, but 250 on the probe. I realize that the probe is metal, but not sure which one to trust. Oh and I have 3...
  5. oakporker

    18.5 wsm thermometer question

    Thanks alot for the input guys. After it heated up everything started to level off and I've been at 225 for awhile now. Will post pics! Thanks
  6. oakporker

    18.5 wsm thermometer question

    Good morning to a you bbq masters out there. I finally man'd up and got a wsm and went charcoal instead of propane (I know I know). Anyways, I have been toying with it and read that built in thermometer can be off by as much as 50 degrees, so I went and bought an oven stand thermometer and hung...
  7. oakporker

    Pork shoulder help

    Really? I thought the old rile was 1.5 hour per lb? Thanks guys
  8. oakporker

    Pork shoulder help

    Can someone tell me why I've had a pork shoulder on for 7.5 hours and its only at 142 internal temp? Was smoking at 225 whole time with propane. Is it the smoke? Me? 4.68 lbs
  9. oakporker

    Turkey brie messup?

    Folks, Attempting my first turkey tomorrow and could be doomed! The brine I'm using is for a12.5# bird and I used 1.5 cups of kosher salt and 1 cup of sugar instead of 1 cup and half cup. Is this bird going to be to salty or sweet? Thanks, Will
  10. oakporker

    Gobble gobble help, wing style

    Doing a few turkey wings tomorrow when I do two chickens. Never done wings before any tips would be appreciated!
  11. oakporker

    Brine then rub?

    Im going to smoke a few chickens tomorrow and I was hoping for some tips on a rub. Also, I've brined chickens before but never brined then rubbed. I was wondering if this could cause the bird to get to salty? Brine for a a couple hours then rub and let sit over night? Thanks in advance, Will
  12. oakporker

    First Try at Pulled Pork

    First time going ok so far, but still hovering around 300 using propane. Can't get it to go under 300 :(
  13. oakporker

    First Try at Pulled Pork

    such a thing as "to much rub"?
  14. oakporker

    First Try at Pulled Pork

    Got my rub on and it's sitting til mid-morning!!!! Anybody have any suggestions as to what kind of woodchips to use for a pork shoulder.
  15. oakporker

    First Try at Pulled Pork

    Thanks, Larry. I'll post pics. Hopefully it will be good!
  16. oakporker

    First Try at Pulled Pork

    Everyone wish me luck!! I'm going to attempt my first smoking experience  this weekend with a shoulder. Low and Slow. Probably going to do a 6lb shoulder, so I'm thinking 8-9 hours at 225?
  17. oakporker

    Need some advice- Rookie Smoker

    Hello All, I'm new to this Froum and was very interested in this site, so I thought I would join. I have been grilling for quite sometime and a buddy just bought the Green Egg, so he decided he would give me his Great Outdoor Smoky Mountain Smoker. I know it's propane and kind of frowned upon...
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