Graduated from WSM land....

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charswifterie

Newbie
Original poster
Aug 8, 2016
24
20
N central Virginia
Good afternoon folks,

Been a long time. To catch up, I've gotten a crash course in BBQ from a former friend, who gave me his 18" WSM, and then left his 22" here as well. Our friendship has ended rather badly, I'm sorry to report, so I have packed up both upright cylinders preparatory to returning them. By way of replacement, I read a few reviews, and finally settled on a Dyna-Glo wide body offset smoker, which I managed to find for just north of three bills delivered. I know it's made of thin metal, but the shape, features, and especially the capacity look impressive to me. No more trying to rearrange hot pork butts between levels for even heating. I will post pics once I get 'er fired up and cooking. I have EQ-cured one pork butt as one would a ham, and I plan to use rub, mustard, and many hours at 225˚ to make "pulled ham," more for research purposes than anything else. I also have two ten pound Nature's Promise butts I got on near-expiry sale, and they have nice thick fat caps. So, thirty pounds will not even use up half this thing's capacity, but it'll do for a first run. I'm feeling stoked about it, so to speak.

My question is whether any of you folks have one of these, and if so, if ye'd share any tips on using it, things to avoid, etc. I'm somewhere past novice stage, and I've had rave reviews from a couple of events I've supplied, but I'm no pro. My former friend hooked me up with some great technique and recipes, and I visited Bludso's in LA over Christmas, and came away with a cookbook and some ideas. I reckon the Shenandoah Valley will smell a bit better in the near future....
 
CST, No tips here but please post your results. I've never smoked anything that was inedible, maybe chewy a few times but sometimes it's a learning curve.
 
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I do not have one but if you are planning to cook in the colder months, grab a few welding blankets from Harbour Freight or some place like that to help insulate the cooking area.
Thanks for that. I actually got a big stack of rock wool sheets from a company called Zoro, and I plan to make a removable blanket setup to insulate the whole thing. Also, I degalvanized a pice of sheet metal to make a heat baffle plate, which is installed.

It is cold and snowy here in the valley, and I have these three hunks of meat all ready to go, just waiting for my old carcass to be willing to get out there and cut up the rock wool and make this thing go. Already did the initial burn-in, and I'm just waiting.

Today is my son's eleventh birthday! He's getting a Winchester 20 ga. pump.... kid has better gun sense than most adults, I just wish the real world interested him more than the video games.

Once I get the day going, I'll send along a couple of pictures.

Y'all stay warm!
 
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