Greetings!
Hello all! I'm writing in from the Mitten State. Weather's a bit gloomy and damp today, but we needed the rain. I think we had our last 78°F day of the year yesterday.
In warmer months we use the kettle 3-4 times a week, and a bit less in colder months (largely due to how our yard is set up). The smoker? Not so much. We currently have a Weber 22" Performer kettle, another 22" sitting unused (for the rare times we have a gathering...or I may pass it along to my youngest, who needs one of her own), and the 18" Weber Smokey Mountain smoker. I use a temperature controller for the smoker (a BBQ Gurus DigiQ) which makes it as easy as operating the oven in the house, and amazingly stable for me.
Somewhere in the garage I have an old Smokey Joe 14" kettle--I've used it for baking potatoes, but it's clumsy to take anywhere. (I may get the Weber Go Anywhere rectangular BBQ one of these years, as it folds up nicely and I can load it with briquettes beforehand.)
My fueling choices? I typically use Kingsford blue briquettes, and apple for smoking wood. I may add maple to the wood choices, however, as we can get both here at a very fair price from a seller out in the rural areas near us. I keep a bag of lump charcoal on hand for rare times I might need to use a little.
I just added a 14" WSM smoker this past summer, as there are just two of us here, and it burns a lot less fuel. I still need the 18" for the longer smokes (such as, a pork shoulder) as I can run it 16+ hours on a single load of fuel. Otherwise, I've done a couple of things on the 14" so far and since it's more convenient and economical to operate, we are starting to smoke more regularly. I had to move the port for the DigiQ over to the 14" inch; it's cheaper than what BBQ Gurus wants for another port! And I really can't think of when we'd use both simultaneously.
In fact, I'm here to snoop around a little and see if I can find a way to make boneless skinless turkey breast that come out the same way they did at a BBQ place in Savannah GA (Jim 'n Nick's) that we liked in the summer--it was juicy inside, but had a nice crust on the outside. We liked it so much that we bought another half pound to take on the road with us to make wraps with! (We take a portable fridge and power station on our road trips.) I'm also going to try pizza on the kettle again, now that I've gotten a few tips that should work.
Don't ask about the time I attempted multiple pork shoulders in the 18" WSM...it went about as well as you'd expect! 😁
In warmer months we use the kettle 3-4 times a week, and a bit less in colder months (largely due to how our yard is set up). The smoker? Not so much. We currently have a Weber 22" Performer kettle, another 22" sitting unused (for the rare times we have a gathering...or I may pass it along to my youngest, who needs one of her own), and the 18" Weber Smokey Mountain smoker. I use a temperature controller for the smoker (a BBQ Gurus DigiQ) which makes it as easy as operating the oven in the house, and amazingly stable for me.
Somewhere in the garage I have an old Smokey Joe 14" kettle--I've used it for baking potatoes, but it's clumsy to take anywhere. (I may get the Weber Go Anywhere rectangular BBQ one of these years, as it folds up nicely and I can load it with briquettes beforehand.)
My fueling choices? I typically use Kingsford blue briquettes, and apple for smoking wood. I may add maple to the wood choices, however, as we can get both here at a very fair price from a seller out in the rural areas near us. I keep a bag of lump charcoal on hand for rare times I might need to use a little.
I just added a 14" WSM smoker this past summer, as there are just two of us here, and it burns a lot less fuel. I still need the 18" for the longer smokes (such as, a pork shoulder) as I can run it 16+ hours on a single load of fuel. Otherwise, I've done a couple of things on the 14" so far and since it's more convenient and economical to operate, we are starting to smoke more regularly. I had to move the port for the DigiQ over to the 14" inch; it's cheaper than what BBQ Gurus wants for another port! And I really can't think of when we'd use both simultaneously.
In fact, I'm here to snoop around a little and see if I can find a way to make boneless skinless turkey breast that come out the same way they did at a BBQ place in Savannah GA (Jim 'n Nick's) that we liked in the summer--it was juicy inside, but had a nice crust on the outside. We liked it so much that we bought another half pound to take on the road with us to make wraps with! (We take a portable fridge and power station on our road trips.) I'm also going to try pizza on the kettle again, now that I've gotten a few tips that should work.
Don't ask about the time I attempted multiple pork shoulders in the 18" WSM...it went about as well as you'd expect! 😁
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