Hello all, I've taken the plunge and picked up a used 18" WSM, and retrofitted/upgraded with new (unbent!) vents, stainless door, instrument port, charcoal grates (bi-directional). I have an automated temperature control fan on the way. I smoked a Boston butt last weekend and it went very well - dialed it in to 225 with little effort. I've got a brisket cut from a 1/2 cow share to cook this weekend. I'm looking for a very simple "first brisket" attempt. I don't want perfect to be the enemy of good the first time 'round! Plenty of time in the future to work toward perfect...This site seems awesome, with helpful people with all different perspectives and expertise. Also, if anyone has experience with maple syrup and smoking, I'm all ears. I make my own syrup here in NH and have plenty of the sweet stuff to experiment with on the smoker.
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Club Member
- Jun 2018
- 4650
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
Weber Jumbo Joe
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
Welcome from the California Delta. Interested in the responses you get regarding smoking maple syrup.
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First, welcome from Maryland. Second, take a read of this post: https://pitmaster.amazingribs.com/fo...brisket-method
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Club Member
- Apr 2018
- 4414
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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