Comment

Comment by Dan Bettan on July 29, 2010 at 3:48pm

Glenn, I haven't but my teammates and I have been thinking hard on it. If you do, or if anyone here has, please post as much info on it as you can.

And Glenn, you're gonna love it!

Comment by Glenn W. Lyman on July 29, 2010 at 3:06pm

Just ordered the Smokey Mountain Cooker!
Anyone ever use a regulator fan in theirs?

Comment by Ray Branstiter on July 5, 2010 at 10:09pm

Thanks Dan, will try again next weekend...not a bad problem to have!

Comment by Dan Bettan on July 5, 2010 at 8:19pm

You pulled too early. Meat comes off at 190 if not even later.

Comment by Ray Branstiter on July 5, 2010 at 3:04pm

I need help with bresket. I smoked one today for about 6 house (small cut). The cooker never got above 200, probably average about 190. After six hours the internal temp was 175 but the meat was very tough. It had a good flavor but I expected it to be much more tender then it was. What did I do wrong?

Comment by Shawn l. on June 5, 2010 at 8:08am

mm mm brisket and a larger shoulder

Comment by Dan Bettan on May 17, 2010 at 7:17pm

I have two 22.5 and an 18.5 also for competing. Love 'em.

Comment by Walter Brooker on May 17, 2010 at 6:00pm

I have 2 18 1/2 and one 22 1/2 wsms for competing I would not trade them for the world.

Comment by Bob Hill on May 17, 2010 at 7:51am

Weber Grills I have owned...

Comment by Bob Hill on May 13, 2010 at 6:22pm

Weber Gas Grill...(weeknights Only) Beef Sausage, Kielbasa, and Veggies

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