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  1. raleighsmoker

    Too Much Wood?

    I smoked a couple of whole chickens this afternoon and was a little disappointed.  This was only my third time on the WSM, so still a lot to learn.  I read where you should bring the temp up to over 300 if possible to crisp the skin.  The problem was, the skin was so smokey it was not edible...
  2. raleighsmoker

    Question about a whole shoulder on WSM 18.5

    My local grocer has a 25 lb., whole pork shoulder on sale for $1 per pound.  I'll have to carry a tape measure with me to see if it will fit, but if it does, what kind of time I am looking to smoke a shoulder that size?  I'm guessing 24 hours, but since I have never done one, thought I would...
  3. raleighsmoker

    First Boston Butt on the WSM

    My wife gave me a 18.5 WSM for my Christmas present and I smoked two Boston Butts.  Things went well with the temperatures and the meat had a great smokey taste. Question:  how do you guys get that perfect mahogany color and look like the professionals?  When the temperature got to 160, I...
  4. raleighsmoker

    Dry or "wet" chunks of wood

    This question may have been asked before, but I wanted some advice.  Just got a WSM for Christmas and ready to smoke my first butt.  My Father has been saving me some wood for several years in anticipation of me getting a smoker.  He has been saving some pecan wood as his trees have suffered...
  5. raleighsmoker

    Wife surprised me with a WSM 18.5 for Christmas

    I was definitely surprised this Christmas with a new WSM 18.5.  I've been talking about getting one for several  months now, but been putting it off.  My wife works at the family hardware and ordered one for me.  This will be my first time moving away from gas to charcoal and looking forward to...
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