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Guynoir925

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About Guynoir925

  • Birthday 12/11/1964

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  • Gender
    Male
  • Location:
    ST LOUIS
  1. Weather does not equal Climate. Saying there is no global warming because its cold outside where you are is the same as saying there is no sun because its dark outside at night. Just saying fellas....
  2. I got heavier smoke flavor in my WSM than I have in my Acorn. However, as, as I have gotten better at making sure my wood chunks are placed properly to generate smoke early in the cook, I have been able to get adequate smoke flavor and wonderful moist BBQ. It also helps to put your meats on very cold, as this gives the smoke a little longer to penetrate before it stops taking much smoke. Keep experimenting. I love so much about my Kamado, I am willing to work a little harder for the smoke
  3. I think CeramicChef was right on. I did pretty much this same exercise with nothing on the grill. Like others have said, the key is to creep up slowly on your desired temp. But don't panic and start closing vents so early that you put out the fire. I think about 150 to 160 is the right temp to start tamping it down to creep up on 225. Make sure your cube is placed where it will set one or two pieces of lump on fire. Don't give up. If I can do this, anyone can.
  4. Post some pics. Wife just called and I got Smoking Stone delivered from FedEx today. Love new toys.
  5. It doesn't make sense to me. But then again, I didn't think bottled water would catch on either.
  6. I have to agree that Royal Oak seems more consistent as far as size of chunks.
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