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  1. resstealth

    Back after a year and a half

    Haven't smoked anything in a year and a half, and I'm having withdrawl. Can't wait for spring!
  2. resstealth

    Sunday brisket qview

  3. resstealth

    Late qview

    This is from Sunday, bacon wrapped chicken thighs and spicy butter injected pork burnt ends
  4. resstealth

    I've been grounded from the q

    Wife told me today I wasn't allowed to smoke anything again until 4th of July. Apparently her dad used to smoke stuff all the time, and her, her mom, and her brother are burnt out on it. Borderline divorceable if you ask me.
  5. resstealth

    Two 18 pound shoulders with qview

    Shoulders are rubbed down and the chimneys almost lit
  6. resstealth

    Doing two BIG shoulders tomorrow

    Hey all, going to be smoking a couple 18 pound full shoulders tomorrow. A few questions, first do I need to do these any different than I would a butt? Do I need to do any special prepping? Also what would be a good time estimate to look for, and should I aim for a higher put temp? Thanks in...
  7. resstealth

    question about the uds

    Hey all, been considering building a uds to go with my wsm. My question is, how on earth do you add charcoal/wood without taking the food out?
  8. resstealth

    Wsm 18.5 boston butt question

    Hey all, have a big smoke coming up and need some info. I need to smoke a couple 18 pound butts Thursday. Am I going to be able to fit these on my 18.5?
  9. resstealth

    Wsm 18.5 temp question

    Ok I'm in the middle of smoking a boston butt, at the 3 hour mark my temp tanked down to 214ish. The only way I was able to get it back up was adding a full lit chimney through the side door? On top of that my smoke isn't wanting to go back to tbs. any ideas? I feel like this wsm should hold its...
  10. resstealth

    Scored a nice boston today

    Got a nice 11 pound boston butt for 2.39 a pound. Gave it a dry rub and put it in the fridge, will go on the smoker when I get home tonight. Also, my replacement maverick 733 came in today, and it works flawlessly. Qview to come
  11. resstealth

    pulled pork question

    Hey all, doing 2 15 pound shoulders for pulled pork, My question is, roughly how many pulled pork sandwiches should I get out of 30 pounds of meat?
  12. resstealth

    ? about smoke output on wsm 18.5

    Hey all, so ive noticed that after 30-45 minutes the smoke output completely stops. I've been using the minion method, and fist size chunks of unsoaked wood. I usually do 3-4 good size chunks at a time. As said, after a half hour to 45 minutes the smoke stops completely and I have to add more...
  13. resstealth

    Injected ham and ribs, with qview

  14. resstealth

    smoking-meat.com down?

    Been trying to go to the main site for a few days ago and keep getting an error that its offline. Sucks cause ive been using it for recipes and such. Did Jeff pull it down for some reason?
  15. resstealth

    Second smoke Sunday, tips wanted

    Hey everyone, I'm doing my second smoke Sunday. This one is gonna be a bit bigger, so I'm looking for some pointers. I'm going to smoke a rum injected ham, 4 racks of spare ribs, and more of the bacon wrapped chicken thighs. I'm thinking roughly 6 hours on the ribs, 3 in the ham, and 2 on the...
  16. resstealth

    Dave's first smoke

    Between a few issues with my brand new wsm 18.5 and not being able to use my new maverick 733, I used the temp gauge on my wsm with some estimation and turned out some amazing chicken and burgers. I used Jeff's recipe for bacon wrapped chicken thighs, and also smoked the burgers. Everyone here...
  17. resstealth

    Thoroughly disappointed with my wsm and mav et 733

    Maverick came in the Mail Friday, can't get it to read my temps at all, and the instructions are useless. My wsm, the water bowl doesn't sit flush on the arms, already ruined one fire cause it fell, and the top grate doesn't sit even at all. Gonna try to wing it with the lid gauge and hope for...
  18. resstealth

    Seasoning a weber smokey mountain 18.5

    Hey folks, I'm ordering my wsm Saturday and am looking for directions on how to season it. I've seen some articles say to coat things and burn, and other ones saying to just do a hot burn. What exactly do I do? Thanks in advance.
  19. resstealth

    New smoker incoming

    Hey all Dave here, finally talked the wife into letting me get a smoker. Already bought the weber chimney and ordered a maverick et733 last night. Sunday I'm ordering a wsm 18.5 from amazon with the free 1 day shipping. Plan on doing a couple pork butts as soon as I get it, will be sure to post...
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