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  1. burnit13

    WSM - Best Temp Control....Brinkman Pan w/Water, Piedmont Pan, Piedmont w/Water

    I don't see the gasket handling a strong jet of water.  It is adhered using a high temp food grade silicone rtv.  The rtv will stick to the smoker just fine but the Nomex gasket has a tendency to be the weak point.  If you are careful I'd say go for it.  Who cleans their smoker anyway?  :) The...
  2. burnit13

    WSM - Best Temp Control....Brinkman Pan w/Water, Piedmont Pan, Piedmont w/Water

    UPDATE!!! Thought I'd post an update.  My WSM kicks butt again.  I replaced the lower vents, replaced the grates, put on a stainless door, and installed a full gasket kit this past weekend.  I also built a Piedmont style pan and installed a Tel-Tru BBQ thermometer to replace an older Walmart...
  3. burnit13

    WSM - Best Temp Control....Brinkman Pan w/Water, Piedmont Pan, Piedmont w/Water

    Yes sir!  I've got two wireless therms telling me what the meat is doing, both with alarms.  There are three probe thermometers on the smoker as well. My concern is that it runs too hot while I'm sleeping and its done 12hrs early.  In the past I've had great success with 2gal of water in the...
  4. burnit13

    WSM - Best Temp Control....Brinkman Pan w/Water, Piedmont Pan, Piedmont w/Water

    Sorry.  But I'm not wanting a thread on Weber quality and fitment and what not.  I know what my problems are and I've fixed them.  It is 8+ years old and has been used hard.  It has been brought back to its former glory, so no more issues. I just want to know what helps control temps better.  A...
  5. burnit13

    WSM - Best Temp Control....Brinkman Pan w/Water, Piedmont Pan, Piedmont w/Water

    Thanks for the help but I'm no nooooooooob.     Like I said I've had the WSM for 8 years now.  It runs hot because it has seen some work.  The fitment isn't spectacular because the sections are a bit out of round.  The gasket kit will help with that.  The door is beat to snot and can only be...
  6. burnit13

    WSM - Best Temp Control....Brinkman Pan w/Water, Piedmont Pan, Piedmont w/Water

    I've had my WSM for 8 years now.  I've used it less and less the past year or so because its been a bear to run.  It always ran too hot for me.  Turns out it just needed some TLC to bring it back to proper order.  Among other things I ordered a gasket kit, a new bottom vent kit, a stainless...
  7. burnit13

    BUTT INJECTION QUESTION

    Aren't butts normally injected with collagen or silicone these days? Just kidding.  I don't see any reason not to inject it sooner than 8 hours.  72+ hours before smoke might be a bit much.   I'm not sure it will do any harm but I'm not sure it will do any good either.  As long as its not high...
  8. burnit13

    Fresh Ham.....In the OVEN??? GASP! Couple ?'s

    Thanks for all the replies guys!  I've decided to go my standard route and just smoke a raw, uncured picnic ham and a butt.  Considering there will be 10+ people eating this thing, I'd rather not have them be guinea pigs while I try to cook a fresh ham.  This is the route I've done in the past...
  9. burnit13

    Fresh Ham.....In the OVEN??? GASP! Couple ?'s

    Damn.....2 hours per pound!  That's 32-34ish hours!!!!  That's probably too long to be effective.  I'd have to put it in the oven the night before X-Mas Eve for it to be done for X-Mas dinner!!!.  I'm afraid of high temps....I always seem to dry things out.  I wonder if cooking two shoulders...
  10. burnit13

    Fresh Ham.....In the OVEN??? GASP! Couple ?'s

    Hopefully I don't get too flamed for this....but I am going to cook a fresh ham for X-mas this year, and I am going to cook it in the oven! The past two years I have smoked Boston Butt's or Picnic hams for X-Mas and Easter and my family is hooked.  I'm not a fan of the cured hams as I think...
  11. burnit13

    My Easter Pork Butt .... Some ???'s...

    Well, at 5:30am I pulled my pork butt off the smoker!  Its done!  It only took 10 hours, or 1 hour per pound to cook it to 185 degrees (I'm slicing, not pulling)...much sooner than anticipated. Even though outside temps were in the 30's last night the WSM was chugging along all night at 250.  I...
  12. burnit13

    Oooops...Charcoal Got Wet...Ruined??

    On my way home from work I had to stop at Lowes for some things.  They had Stubb's for $8.49 a 15lb bag.  Yes there are better deals out there but its roughly the same price as Kingsford (8.99 for a 16.6lb bag).  If they didn't have Stubb's at Lowes I would have kept driving to Walmart where...
  13. burnit13

    My Easter Pork Butt .... Some ???'s...

    Holy Smokes!!!  Just 28hrs?  I need it ready by noon Sunday so it can rest and then I can glaze it for dinner at 2-3pm.  Maybe I should start it sooner than 9pm the night before?!?!?
  14. burnit13

    Oooops...Charcoal Got Wet...Ruined??

    Thanks guys!  My post count may be low but its not my first rodeo (maybe my 2nd or 3rd)!    That website is a favorite of mine.  I am going to be smoking for 15+ hours overnight on an 11lb pork butt so I'm going with briquettes.  I use lump on the quick or higher temp stuff.  The ones I refer...
  15. burnit13

    My Easter Pork Butt .... Some ???'s...

    I don't plan to cut it in half.  If it was for pulled pork yes, but this will be for slicing just like a spiral ham. Because its 11lbs and dinner is at 2-3pm, I'm going to need to start it at 9pm or so.  I'll probably be sleeping when it flirts with the 140 mark so I wont be around to speed...
  16. burnit13

    Oooops...Charcoal Got Wet...Ruined??

    Thanks guys!  I might open a can of worms but I have to ask.  Generally I've just use the Kingsford blue bag.  The ash is rediculous and I'm going to try something new. My options: 1.  Wicked Good Weekend Warrior Blend 2.  Stubb's 3.  Royal Oak (the USA made one) What do you think?
  17. burnit13

    Oooops...Charcoal Got Wet...Ruined??

    Yeah....I'm gonna buy some new stuff.  The stuff at my parents will be used for grilling.  I might give lump another try.....
  18. burnit13

    My Easter Pork Butt .... Some ???'s...

    Its a raw pork butt.  Since I brew beer I have plenty of sterilization goodies on hand.  My method for meat injection is to sterilize a bowl, my injector, and thermometer probe. The brown sugar, maple syrup, juice, etc is pasteurized before packaging so it should presumably be bug free.  I...
  19. burnit13

    My Easter Pork Butt .... Some ???'s...

    Hello everyone!  I've never been a big fan of spiral cut hams for the holidays.  They are too darn salty.  This past x-mas I started smoking a ham in addition to the spiral cut my parents buy (we spend the holidays at my parents). Anywho...I've got a concern about the 40-140 in 4hr rule.  I...
  20. burnit13

    Oooops...Charcoal Got Wet...Ruined??

    Hello everyone!  I've been lurking on this site for years and I finally have a question to ask!  I am smoking a Boston Butt this Sunday for Easter and ran into a charcoal snafu. My smoker is currently at my parents house, where the meat will be smoked.  I asked my dad if he still had the bag of...
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