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  1. jraiona

    Any American BBQ Systems Users?

    I’m looking for input on the American BBQ Systems smokers, specifically the All Star. I’m in the market for a new smoker and this one really has my interest.
  2. jraiona

    I Need Of Advice

    I'm looking to upgrade to a smoker with a bit more capacity than the WSM I have. The two that I'm interested in are the Old Country Over and Under and the American Barbecue Systems Allstar. Can anyone offer some input on these? Especially th American Barbecue Systems. Thanks.
  3. jraiona

    Vortex Question

    Hey Guys. I just got a medium Vortex for my Performer and have a question. When you are doing wings or chicken parts like thighs or drums do you run your kettle with vents wide open?
  4. jraiona

    Bacon Curing Question

    I have two 1 lb slabs of pork belly curing in my fridge in separate ziplock bags. They are approx 1 inch thick and I'm using Prague #1. I started them yesterday and planned to cure 7 days and after rinsing, drying, and letting sit on a rack in the fridge for a few hours was going to smoke it...
  5. jraiona

    Clay Saucer on WSM

    I'm going to try the Clay saucer in my 18.5 WSM. Do you guys/gals that use one place it in the water pan or just sit it on the water pan brackets by itself?
  6. jraiona

    Mounting A Dig DX2 To WSM

    My wife surprised me with a bunch of goodies for my WSM including a DigiQ DX2. In looking through the instructions I don't see any info on how to use the mounting bracket. I have an 18.5 WSM. How do you guys that have the DX2 & a WSM mount the unit?
  7. jraiona

    Question on Pop's Brine

    I want to use Pop's brine but I'm not sure how to calculate PPM. How many PPM are in it and how do you calculate it?
  8. jraiona

    Today's Cook Crispy Teriyaki Wings with QView

    I did a rub of cinnamon, nutmeg, cloves, cardamom, Tellicherry pepper, citrus peel, garlic, and onion. I let the wings sit in the fridge for around 3 hours uncovered. I used a full lit chimney of KBB and topped it with half a chimney of unlit. I was able to keep the temp right around 365°...
  9. jraiona

    Question for Auber ATC Users

    I'm considering getting an Auber temp controller but am unsure of which blower size to get. I do both high and low temp cooking. What blower size do you guys have?
  10. jraiona

    Where Do You Put Your Igrill 2

    My wife surprised me with an igrill2 :yahoo: The instruction say not to attach it to a hot surface. I use a WSM and am curios where other WSM user with an igrill2 put the unit.
  11. jraiona

    My Second Cook

    I just wanted to share the results of my 2nd cook today. I again went with chicken and worked on learning to regulate the temp in my new WSM. I was able to keep the temps between 330 and 375. I am planning on doing a few more cooks with chicken to learn my smokers patterns then move on to a...
  12. jraiona

    Nomex Gasket Kit

    Looking through the mods for the 18.5 WSM I saw the Nomex gasket kit and I'd like to get some feedback on whether this is really necessary.
  13. jraiona

    Lime Chipotle Pork Tenderloin

    image.jpg (1,569k. jpg file)
  14. jraiona

    What's the Best Fuel Source?

    What is the best fuel source to use in a WSM, lump, or briquettes? What are the advantages/disadvantages?
  15. jraiona

    My First Cook

    Fired up my new WSM today.
  16. jraiona

    Question About Foiling Water Pan

    Do you foil the inside of the water pan, the outside, or both on a WSM? If I'm not using the water pan should I use a catch pan to keep things from dripping on the coals?
  17. jraiona

    ATC Recommendation

    I'm looking to purchase an ATC for my new 18.5 WSM probably in a few weeks after I get a few runs under my belt. What are you guys using and which would you reccomend? I'm not looking for a lot of bells and whistles, just a fairly straightforward and reliable unit.
  18. jraiona

    Gaps in WSM Door Assembly

    When I finished assembling my new 18.5 WSM (yay) I noticed gaps in the top of the door assembly. Has anyone else experienced this and if so what did you do about it? I'm concerned with the gaps allowing smoke to leak out and making temp control a bit more challenging
  19. jraiona

    Getting High Temp in WSM

    I'm planning on trying a whole chicken on my WSM and reading through the threads I see where the recommended temp to get the skin crisp is 325. What would be the best way to get the smoker up that high? Should the water pan be removed?
  20. jraiona

    How Much Time to Cook Chicken Thighs

    I just purchased a WSM 18.5 and am excitedly planning on trying some chicken thighs tomorrow. I know that I need to go by IT but what is a rough estimate for how much time? Also what is the best way to light the WSM and how will I know when it's ready for the meat to be put on?
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