Maiden voyage on a Weber Smokey Mountian

Discussion in 'Charcoal Smokers' started by the dude abides, May 28, 2009.

  1. the dude abides

    the dude abides Master of the Pit OTBS Member

    Hi all,

    This weekend I'm planning on doing a 4# Corned Beef Brisket and an 8# Pork Butt. I've always used my Weber Kettle and this weekend I'm using a borrowed Weber Smokey Mountain Cooker (19" if I remember right).

    With the kettle I start a chimney of lump and set out to the sides. The gate has flip up sides so adding wood or charcoal is no problem.

    What do I need to know for this smoker. What is the best way to start and tend the fire? I also have a couple of pounds of cherry chunks to use and I also have a bunch of apple and hickory chunks too. I haven't used cherry yet so I really want to impart that flavor.

    I'm thinking the brisket should go on top since I'm pretty sure it'll get done first. That way I don't have to pull the butt off to get to it. What do you think of this?

    What else should I be thinking of?

    thanks in advance
     
  2. mkedda

    mkedda Fire Starter

    So, how did it go?
     
  3. lucc

    lucc Smoke Blower

    NJ
    How did you like the smoker?
    I was in ACE Hardware today and those things were around $400!!![​IMG]
     
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

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