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Recent content by tombruceuk
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Hi all.
Not sure this is 100% the correct area for this conversation but it's fairly close.
I've been looking at getting a vacuum sealer but have recently seen a chamber sealer. I understand the chamber sealer is ideal for liquids but what are you all using? Any suggestions or does anyone...
Hi Wade.
I didn't pull at 65 degrees, I usually foil it then and wait for it to reach 89. On this occasion I was smoking overnight and it reached 100 degrees by the time I checked. Doesn't appear to have caused any problems, I've had it for lunch and dinner for the last few days and I'm still...
great, thanks guys!
Now, automatic temperature control sounds great but perhaps I should start with the basics :-)
I'll look around the forums and get back to you with any questions.
thanks again
Tom
The weber fuel, if that's the brand you have, is actually very good.
I've read that Big K is good but I've never tried it, you need restaurant grade.
My latest batch is from the london log co and seems to be very good.
http://thelondonlogcompany.blogspot.com/
Obviously it depends on...
Hi uptonogood.
I'm also new to this, though I've had my WSM for several months it doesn't get much/enough use.
You mention insufficient fuel but in my experiences it's often down to inefficient fuel, which brand are you using?
I've found it difficult to source a real quality fuel but think...
Hi all.
I purchased a WSM 18.5" a few months back.
Tried a few simple things so far, just wanted to know if anyone has any tips for using the WSM.
I've seen lot's of forums that mention "hacks" but I'm not keen on making changes unless they are really beneficial.
So far I'm a big pulled...