Philly Suburbs

Discussion in 'Roll Call' started by kopbbq, Aug 7, 2014.

  1. Hi fellow BBQers. I've always enjoyed cooking outdoors and really like making tasty food for my friends, but haven't really had a house large enough to be able to entertain in. We moved a couple of years ago to a larger, nicer house and bought a new Weber Genesis as a gift for myself. Last summer I BBQed an 11lb pork shoulder in the gas grill with a wood chip box for a large group everyone loved it, but I found it hard to cook burgers, sausage & veggies while I had a big chunk of meat smoking on the gas grill, so this year I got a WSM, at the recmondation of a friend. So far I have done at a turkey breast, a whole chicken and a brisket. I have had problems regulating the temp and I'm looking for a solution to how much charcoal to load, for how long of a cook and how high of a temp I need.
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  3. Welcome! I just joined myself, and I have found the search bar is the most useful thing. It guides me allover these extensive forums.
  4. Hello and welcome to the SMF, from a sunny and hot East Texas. You will find lots of great information and good people here. Look through the different forums and post and see if that doesn't help Poultry I always check the internal temp, As far as how much charcoal to use it depends on your smoker. I have a basket I usually start with about 4 to 5 lbs give or take to get things heated up nicely when my coals are ready I add a split of would and go from there add charcoal and wood as needed to maintain  225º in my cook chamber.

    Gary S

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