Recent content by engineer68

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  1. engineer68

    Water versus Sand in the WSM?

    Thank you all!!! I don't think I could have learned more in a shorter period of time by any other method than this forum and those of you who contribute to it. I will be trying the sand method from a thermodynamics and also from a clean up point of view. Yes cleaning and re-foiling the water...
  2. engineer68

    Water versus Sand in the WSM?

    I have a 18.5" WSM and was wondering...if I put sand in my water dish will I run the risk of drying out my pork butts? Especially big ones running around 14 to 16 hours. I got the impression that the water helped keep the cooking environment moist to prevent drying out the meat especially since...
  3. engineer68

    WSM Pork shoulder

    Hey Duke. From where do you hail? I noticed the Molson Canadian bottle in the back ground. I am in Vancouver, BC. So far I have found very few smoker fanatics in my area so it's always nice to see another Canuck. I went to the southern US on a work trip 2 years ago and have been hooked ever...
  4. engineer68

    Can I thaw a pork butt in a brine?

    Looking to smoke a 12lb pork butt for father's day and it is still frozen so I want to start brining it Thursday night for smoking Saturday evening at around 9pm. Does anyone have any information on weather this method will be detrimental or not? Any recommendations?
  5. engineer68

    Multiple racks of baby backs on an 18.5 WSM...questions about temp between upper and lower rack.

    Thanks for the input, do you use the water pan? Do you remove it entirely or fill it with sand or rocks? How long did you cook for and at what temp? Is it harder to control temp with no water?
  6. engineer68

    Multiple racks of baby backs on an 18.5 WSM...questions about temp between upper and lower rack.

    I am going to smoke (18.5 WSM) 4 full racks of baby backs for the first time, previously only done 1 or 2 at a time. What advice would you give regarding the temp difference between the upper and lower rack? Should I rotate the meat periodically? I have done 3-2-1 and 2-2.5-1 and been very happy...
  7. engineer68

    How did you come up with your screen name?

    Where in Canada? east or West?
  8. engineer68

    What's your occupation?

    I am a Metallurgical and Material Science Engineer (for 20 years now) and am currently Plant Manager of a chemical processing plant in Vancouver, BC, Canada.
  9. engineer68

    Rockey Mountain Cooker Smoker

    I just received a new 18.5" Rockey Mountain Cooker Smoker for my birthday and want to ask if there is anything I should consider while assembling and christening my new unit. 
  10. engineer68

    How did you come up with your screen name?

    Had many bikes and the YZ 250 was/is still one of my favorites.
  11. engineer68

    How did you come up with your screen name?

    That's awesome!!! I spent many many hours on that game and it holds a special place in my heart. Nice choice.
  12. engineer68

    How did you come up with your screen name?

    Mine is pretty straight forward, I have an Engineering degree and have been practicing for 20 years. I have been criticized, usually by my wife, that I take an Engineering approach to any and everything that I possibly can even the raising of our daughter. Needless to say I also apply as much...
  13. engineer68

    New smoker enthusiast from Vancouver BC. Canada.

    Hello All! My name is Craig and I am relatively new to the smoking meat world and smoke on both a Big Chief and a gas grill. I am in the process of buying an offset which I intend to modify with a baffle and plate. I love to cook pork and beef of any kind but intend to get into chicken and duck...
  14. engineer68

    Question about Jeff's book.

    Are Jeff's rub and sauce recipes included in his book?
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