Food Smokers and Smoking Tips/Tricks/Techniques

True to form, I still had to low ball him. Not much, just down to $50.

Now I just need a 22 to complete the set.

 

https://slickdeals.net/share/android_app/fp/307688

Not for me, but a good deal for someone

 

What version are you running? I've read that 6.7 is way better than the earlier ones. I'm still at 6.4.
Edit: Can;t wait to do a longer cook and have the temps change auto-magically!

 

I keep searching CL for a 18" WSM in my area but only the 14" seem to come up - around the $160 to 175 range, still in the box. Wondering what truck they fell off of.

 

That seems high for a 14 since they are $200 new. So far, I am in for $150 total combined on a 14 and 18.

The 22's seem to be elusive around here.

 

Recently joined tw, cool to see a solid group of fellow smokers!

These are the last things I smoked for my cousins engagement party. 9 racks of ribs on the 18.5" Weber smokey mountain and 30lbs of pulled pork

 

Way to be efficient on the 18.5. Props.

 

I am on 6.7

 

not even broken in yet! Nice!

 

Are you using the water pan? Last time I used the bottom and top rack simultaneously my ribs on the bottom rack weren't completely done while the top was fine. I'm thinking the steam from the water pan made the ribs cool down too much. I might just use sand next time if I use both racks.

 

Some ribs and brisket I did recently. 6 hours for the ribs and ~11 hours for the brisket on the 18" WSM. I have a traeger but haven't used it really most of this summer...thinking about getting rid of it. Keep both or ditch the traeger? Thoughts?

https://www.instagram.com/p/BW4Lhv7F2xg/

https://www.instagram.com/p/BWkf8xUFkad/

 

Yea just a little under halfway filled with water. That's weird though, the meat on my lower rack was more cooked than the top for sure. Are you using wood chunks or chips?

 

Hm, I filled it almost to the top because I did a long cook for the brisket. I was using the fuse method with wood chunks and a few chips inbetween.

 

Food looks great. Wicked smoke ring.

I vote to sell the Traeger and 18" WSM and get a 22" WSM, a Waygu brisket, and some charcoal.

 

I was looking forever for a 22 WSM but no one had one on CL :/ Although I think smoking a waygu cut of beef would mess up its marvelous marbling?

We have a place near us that sells A5 Wagyu that's grilled traditionally japanese style too. $8/oz though!

 

Great looking product.

I say ditch the Traeger, keep the 18.5, pick up a 22. Bam as Emeril would say.

 

My $20 score , used about 2-3times

This is my 3rd weber kettle. My 1st 18inch.

She cleaned up good. Could use a new grate.

 

I agree.

I am riding the WSM train until I am convinced any fancy, expensive machine offers more value for the added cost.

 

There are so many Weber kettles at good prices in the SoCal craigslist. There was a guy the other day that had a wsm 14 and a 14" kettle listed at $80 for both. They both looked new and the ad disappeared after a few hours. Somebody had a good score on that one.