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I'm seeing a lot of folks posting on this forum about how they had to perform mods on their smokers to get them to work correctly or decently, and I don't understand why that is necessary in the first place. I have an 18.5" WSM and I don't have to do any mod for it to work right the first time...
I have a WSM 18.5" smoker. One of the issues I'm having is that when I smoke chicken or pork, I sometime get a strong charcoal briquette taste instead of the sweet taste from the apple, peach or cherry wood that I use in the smoker. Is this problem due to the fact that I did not wait long...
Congrats. I bought the same size WSM last year. Now, I'm thinking of selling mine and upgrade to the larger model. If you plan on smoking regularly especially if you're smoking meat that takes a long time, you might want to consider getting a temp controller. I bought a BBQ Guru temp...
Next to spending time with my wife and daughter, I love to spend time under water scuba diving. I got into it a few years back and been loving it since. Love2dive became my screen name.
I've been meaning to reply to this thread for awhile now but other things always seems to interfere. Anyway, I just want today that I have the 18.5" WSM. I also have the BBQ Guru for it. I enjoy using my WSM, but I find it to be a pain because it is not wide enough for me to lay three full...
Thanks all for the response. My 7 year old daughter just won 3 gold medals in Wushu competition. Now, I can breathe again and start thinking about smoking. I will post pictures tomorrow and let you know how it goes.
Thanks. again.
I mentioned this in a separate thread but I thought I'd need to bring it up again and see is someone can help me. I need to smoke pork 2 cuts of pork butt weighing total of around 11 lbs, and three slabs of spare ribs. Normally I have the time to cook one cut of meat then go on to the next cut...
My wife changed her mind and now she wants me to make pulled pork and ribs. What I'm thinking of doing then is to smoke the pork butt first until it's done. Then I will wrap it up in foil and put it in the lower rack of the Weber smoker to let it stay warm. I then use the top rack to BBQ the...
I have the smaller version of the Weber smokey mountain smoker. I use one of those racks that allowed me to smoke 3 slabs of ribs until such time that they are ready to be placed inside the double layer of tin foils. Because of the full length of the ribs, the most I could smoke the rest of...
Hi all,
My name is James and I live in Manassas, VA. If you're not sure where Manassas is, it is about 45 minute west of D.C. However the traffic around here is so horrendous that it's safer to say that Manassas is more like 3 hours west of D.C. My wife and I love BBQ. We've eaten at many...
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