Weber Smokey Mtn... - Page 3

Smokin Gator · 05-05-2009, 05:42 PM

Quote:

Originally Posted by tuxpuff

Thanks to this thread I'm now sold on the WSM. Is there any reason I shouldn't go right for the 22"?

Not that I can think of... unless you want to build a UDS which is the bomb!!

tuxpuff · 05-05-2009, 06:23 PM

Quote:

Originally Posted by Smokin Gator

Not that I can think of... unless you want to build a UDS which is the bomb!!

I wish I had that ability!

Smokin Gator · 05-05-2009, 06:27 PM

Quote:

Originally Posted by tuxpuff

I wish I had that ability!

Brother.. trust me... I have nine thumbs. I have a word doc with a supply list and directions it you want. Just email me as I cannot attach it via PM.

skullnrose · 05-07-2009, 09:21 AM

Quote:

Originally Posted by tuxpuff

Thanks to this thread I'm now sold on the WSM. Is there any reason I shouldn't go right for the 22"?

Picked up my first WSM 6 months ago and went with the 22. So far for the amount of people I'm smoking for I could have got the 18. It's nice to know I have the extra room to smoke a larger amount if need be but It also takes more fuel/wood to run the 22 so In that respect I'm losing out. If you know you wont be smoking for more than just your family the 18 should be fine. I knew that when I went in and still got the 22 because I hate second guessing myself. Also I got mine on amazon the seem to have the best prices and free shipping .

Geppetto · 05-07-2009, 01:17 PM

Turkey looks awesome!

How long did it take? Size?

Amazon still has a deal on 2008 models ($224), I ordered my 2009 at Lowes, free shipping to store. The difference is thermometer in top, handle on door, drip pan at bottom. The water pan is also 2 gal.

So far, I've used the water pan with good results. I will try the dry method to see the results.

Any tried and true suggestions on the 8lb pork shoulder tomorrow?

05-07-2009, 01:47 PM

Quote:

Originally Posted by Geppetto

Turkey looks awesome!

How long did it take? Size?

4 ish hours. You run the smoker wide open the whole time to keep the temps up over 350 ish. I think that bird was 15-20 lbs, I forget. I have smoked more than one. I have a commercial size freezer and I stock up when the price falls through the floor after Thanksgiving.

Quote:

Originally Posted by Geppetto

Any tried and true suggestions on the 8lb pork shoulder tomorrow?

Fat cap face up, a good rub, low and slow. It is really hard to mess up pork in a smoker.

fxpose · 05-21-2009, 10:39 AM

Quote:

Originally Posted by tuxpuff

Thanks to this thread I'm now sold on the WSM. Is there any reason I shouldn't go right for the 22"?

Now that I've had the Brinkmann electric smoker for just a month with great results I'm ready to move up to the WSM. I think I'm going for the older 18" model which is still available at a lower price than the newer "improved" 2009 18" WSMs. I don't think I need the capacity of the 22".

PDB&G will be smoking weekly...

Smokin Gator · 05-07-2009, 02:12 PM

For a pork butt I trim all the fat off. It gives more surface for the rub. An eight pounder I would give myself 14 hours. It shouldn't take that long but you never know. I cook 'em at 220-230. When the internal temp of the butt gets to 170 it should have broken the "stuck" period when the collagen is broken down. Then I take it off the smoker, put it on two pieces of tin foil, add some apple juice, and double wrap it. Put it back on the smoker. If I am slicing it take it to 180. If I am pulling I take it to 190. Either way you want to pull it off the smoker, put it in a small cooler, take the extra space up with an old towel, and let it rest for at least an hour. You can hold them this way for up to 4 hours with no problem.

Just don't sweat it though... it really is pretty hard to truly mess on up. I'd be glad to provide phone support if needed!!

Geppetto · 05-07-2009, 04:24 PM

Quote:

Originally Posted by Smokin Gator

Just don't sweat it though... it really is pretty hard to truly mess on up. I'd be glad to provide phone support if needed!!

Nice!!!!

MadAl · 05-22-2009, 09:10 AM

Have the Masterbilt version, made briskets earlier this month and smoked some trout. Have smoked mussels, scallops, chicken, turkey, etc. Like mesquite for brisket, hickory for everything else but the seafood, use maple or fruitwood for those.

althekillr · 05-24-2009, 09:40 PM

just ordered the 18" off amazon. thanks for the thread and tips.

fxpose · 05-25-2009, 12:59 PM

Quote:

Originally Posted by althekillr

just ordered the 18" off amazon. thanks for the thread and tips.

Which one did you order, the older or the newer 18"?

Have you also visited the Weber Virtual Bullet site/discussion forum?

Geppetto · 05-25-2009, 10:36 PM

Quote:

Originally Posted by fxpose

Which one did you order, the older or the newer 18"?

Have you also visited the Weber Virtual Bullet site/discussion forum?

I met a guy while waiting at the local sausage counter (purchased Camel Sausage) who has a great knowledge of bbq, and is a food blogger. He suggested going to "The BBQ Brethren Forum" - http://www.bbq-brethren.com/forum/

Looks like he was on point for the forum.

His blog is located - http://blog.buckymcoinkumsbbq.com.

althekillr · 05-25-2009, 03:40 PM

I orderdered the older one I assume because it was $224 with shipping and tax. any major performance differences between the two?

haven't checked the weber forum but ill check it out. tks

TXRebel · 05-25-2009, 04:44 PM

RAC Enterprise has a Memorial Day sale ending today. 18.5 $239.99, 22.5 $339.99 plus free shipping.

kelmac07 · 05-25-2009, 05:30 PM

mm that meat looks AWESOME!!!

Cenookie · 05-25-2009, 09:30 PM

Today I got to do pork ribs on my WSM, after 4 Hrs of no stress smoking and a not to good cigar. I LOVE MY WSM!!!!!!!!!!!!

fxpose · 05-27-2009, 07:44 AM

I decided to build my own UDS. Here's an easy 'how to' thread I found recently:

clicky here

05-07-2009, 01:17 PM	#5
Geppetto She's Watching My Ash! Join Date: Jan 2009 First Name: James Location: Wenonah, NJ Posts: 112 Trading: (5)	Re: Weber Smokey Mtn... Turkey looks awesome! How long did it take? Size? Amazon still has a deal on 2008 models ($224), I ordered my 2009 at Lowes, free shipping to store. The difference is thermometer in top, handle on door, drip pan at bottom. The water pan is also 2 gal. So far, I've used the water pan with good results. I will try the dry method to see the results. Any tried and true suggestions on the 8lb pork shoulder tomorrow? __________________ Old One Armed!

05-07-2009, 02:12 PM	#8
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: Weber Smokey Mtn... For a pork butt I trim all the fat off. It gives more surface for the rub. An eight pounder I would give myself 14 hours. It shouldn't take that long but you never know. I cook 'em at 220-230. When the internal temp of the butt gets to 170 it should have broken the "stuck" period when the collagen is broken down. Then I take it off the smoker, put it on two pieces of tin foil, add some apple juice, and double wrap it. Put it back on the smoker. If I am slicing it take it to 180. If I am pulling I take it to 190. Either way you want to pull it off the smoker, put it in a small cooler, take the extra space up with an old towel, and let it rest for at least an hour. You can hold them this way for up to 4 hours with no problem. Just don't sweat it though... it really is pretty hard to truly mess on up. I'd be glad to provide phone support if needed!! __________________ Check out the Cigar Asylum Newbie Sampler Trade

05-22-2009, 09:10 AM	#10
MadAl Adjusting to the Life Join Date: Nov 2008 Location: 5 miles from Fenway Posts: 268 Trading: (0)	Re: Weber Smokey Mtn... Have the Masterbilt version, made briskets earlier this month and smoked some trout. Have smoked mussels, scallops, chicken, turkey, etc. Like mesquite for brisket, hickory for everything else but the seafood, use maple or fruitwood for those.

05-24-2009, 09:40 PM	#11
althekillr Still Watching My Back Join Date: Oct 2008 Posts: 78 Trading: (0)	Re: Weber Smokey Mtn... just ordered the 18" off amazon. thanks for the thread and tips.

05-25-2009, 03:40 PM	#14
althekillr Still Watching My Back Join Date: Oct 2008 Posts: 78 Trading: (0)	Re: Weber Smokey Mtn... I orderdered the older one I assume because it was $224 with shipping and tax. any major performance differences between the two? haven't checked the weber forum but ill check it out. tks

05-25-2009, 04:44 PM	#15
TXRebel Have My Own Room Join Date: Oct 2008 First Name: Cary Location: Texas Posts: 1,276 Trading: (12)	Re: Weber Smokey Mtn... RAC Enterprise has a Memorial Day sale ending today. 18.5 $239.99, 22.5 $339.99 plus free shipping. __________________ "The government turns every contingency into an excuse for enhancing power in itself."

05-25-2009, 05:30 PM	#16
kelmac07 Resident Maduro Whore!! Join Date: Apr 2009 First Name: Mac Location: Newport News, VA Posts: 27,322 Trading: (218)	Re: Weber Smokey Mtn... mm that meat looks AWESOME!!!

05-25-2009, 09:30 PM	#17
Cenookie Adjusting to the Life Join Date: Oct 2008 First Name: Claude Location: So. Calif. Posts: 292 Trading: (1)	Re: Weber Smokey Mtn... Today I got to do pork ribs on my WSM, after 4 Hrs of no stress smoking and a not to good cigar. I LOVE MY WSM!!!!!!!!!!!!

05-27-2009, 07:44 AM	#18
fxpose Park Drive Smokehouse Join Date: Oct 2008 Location: Los Angeles Posts: 337 Trading: (0)	Re: Weber Smokey Mtn... I decided to build my own UDS. Here's an easy 'how to' thread I found recently: clicky here