New to the forum

[yohan]

I'm Yohan, I've been grilling and smoking food all of my life, in fact, I was the first in the neighborhood to buy a Weber kettle...now I could save the charcoal coals! I have a Weber Genesis stainless steel gas grill, a Weber kettle and just lately, added a new 22" Weber Smoky Mountain to take the place of a Smokenator I've used for several years. I use a Maverick ET 73. I live in Owatonna, MN., so winter grilling is relegated to mild winter days. This is a great web site..glad I found it. 

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• yohan
• Aug 5, 2016

 

[SmokinAl]

Hi Yohan!

  to SMF!

Glad to have you aboard!

Al

 

[mike5051]

Welcome Yohan!  I like that arsenal!

Mike

 

[jarhead1979]

Welcome, Yohan! I'm sure you'll be pleased with what the site has to offer. I'm also sure you'll be pleased with that 22" WSM you added to your lineup. I just bought one a few weeks ago...i couldn't be happier.

 

[joe black]

Welcome from SC, Yohan. It's good to have you on this great site. That's quite an arsenal you have there.

 

[gary s]

  Good morning and welcome to the forum, from another hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary

 

[yohan]

Thanks for those welcomes! I recently bought a new 22 inch WSM and Saturday, I did my first brisket smoke. It was 9 lb. I did not put any water in the water pan, just wrapped the pan with foil. I kept the temp about 250 to 260. To make a long story short, it hit the stall at 150 and I did not wrap the brisket, so it took about 10 hours before it reached 190 degrees. Then, while I was waiting for it to hit 195, the temp started going down! I finally took it off at 186 degrees, wrapped it in a couple of towels for several hours. It came out great, only a little dry, Wondering if someone can explain the temperature drop from 190 and if I should have put water in the pan.  Thanks.  

 

[mike5051]

My briskets and butts start dropping temp too on my WSM at about the 190 mark.  I stir up the coals and let the temp rise a bit to finish them off.  I've had it take a few hours to get from 190 to 205.  I'll bet it was dry from not getting it fully to temp and probing like butter.  If you feel resistance when probing it, it needs more cooking no matter what the IT is.

Mike

 

[yohan]

Thanks, Mike.