Here's what I've learned here this smoking season, thanks to the fine people on this forum

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EdP

Meat Mopper
Original poster
Jun 1, 2019
274
321
I'll get in a few more cooks before it gets too cold, but this was my best year with my smoker. I tried charcoal the first year and it didn't work out for me, so I converted my WSM18 to propane.

Year 2, I ran my smoker @225 with water in the pan and that was much better, but butts/briskets/chucks took too long. I wrapped with foil. Used hickory for pork, mesquite for beef. I started lurking here last year, eventually switched to post oak for everything and started to cook at higher temps (250) to reduce cooking time, but still couldn't get a big cut started in the morning and finished at dinnertime.

This year:

No water, a terracotta bowl and plate in the water pan

Run @275+

SPOG on everything

Post oak with a little apple for pork, mesquite for beef

Double wrap with paper




Now I can start a huge hunk of meat in the morning and serve some fine BBQ that night.


This is a great place to learn this craft.
 
The evolution of a smoker right there. Keep it up.

Chris
 
so I converted my WSM18 to propane.

This I gotta see! Please post pics?
Glad this is working out for you. I don't think I could ever give up my charcoal. Maybe I'm stubborn. But I can also see some benefits of consistency with propane fired.
 
The other thing I learned here is, if I was neighbors with chilerelleno, I'd be picking through his garbage can every night :emoji_sunglasses:


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