Comments on: First Time with the Weber Smokey Mountain Cooker http://blog.firebones.com/2008/03/17/first-time-with-the-weber-smokey-mountain-cooker/ Code. Money. Literature. Sat, 24 Dec 2011 03:13:18 -0800 http://wordpress.org/?v=2.8.6 hourly 1 By: Chris http://blog.firebones.com/2008/03/17/first-time-with-the-weber-smokey-mountain-cooker/comment-page-1/#comment-41 Chris Sat, 29 Mar 2008 03:50:11 +0000 http://blog.firebones.com/2008/03/17/first-time-with-the-weber-smokey-mountain-cooker/#comment-41 The virtualweberbullet site is great. I've learned a lot there, and I would have posted this review there if they had a little more liberal linkage policy. Down there in the south you might not have to use as much fuel, but up here in a windy March, it takes a little more. No ribs on special this weekend (not paying $5.99/lb for potassium-injected slabs), so I'm looking for another idea to try. The virtualweberbullet site is great. I’ve learned a lot there, and I would have posted this review there if they had a little more liberal linkage policy.

Down there in the south you might not have to use as much fuel, but up here in a windy March, it takes a little more. No ribs on special this weekend (not paying $5.99/lb for potassium-injected slabs), so I’m looking for another idea to try.

]]> By: Marcus Mateus http://blog.firebones.com/2008/03/17/first-time-with-the-weber-smokey-mountain-cooker/comment-page-1/#comment-39 Marcus Mateus Tue, 25 Mar 2008 04:29:46 +0000 http://blog.firebones.com/2008/03/17/first-time-with-the-weber-smokey-mountain-cooker/#comment-39 Glad you got a WSM! It is the same one I own... I probably mentioned BBQuing a lot at work. I love using it, especially w/ salmon. I highly recommend the virtualweberbullet.com site. It has great recipes, instructions, and mods that will help any n00b look like a pro in no time. As for the issues you encountered: 1. Good meat is definitely essential 2. The site above will help w/ that and other techniques 3. I always find one chimney to be more than enough for a 3+hr burn... with proper assembly ;-) and conservative opening of the ports/lid 4. The VWB site has recomendations on this... I simply use a candy thermometer in the lid and an electric probe in the meat to tell when it is done. I don't bother with ambient temperature in the chamber. That said, judging from the picture I would say your potato being so close to the probe tip probably affected the readings. Enjoy your smokey mountain! P.S. Beer can chicken in a smoker? I don't think that is necessary. Glad you got a WSM! It is the same one I own… I probably mentioned BBQuing a lot at work. I love using it, especially w/ salmon.

I highly recommend the virtualweberbullet.com site. It has great recipes, instructions, and mods that will help any n00b look like a pro in no time.

As for the issues you encountered:
1. Good meat is definitely essential
2. The site above will help w/ that and other techniques
3. I always find one chimney to be more than enough for a 3+hr burn… with proper assembly ;-) and conservative opening of the ports/lid
4. The VWB site has recomendations on this… I simply use a candy thermometer in the lid and an electric probe in the meat to tell when it is done. I don’t bother with ambient temperature in the chamber. That said, judging from the picture I would say your potato being so close to the probe tip probably affected the readings.

Enjoy your smokey mountain!

P.S. Beer can chicken in a smoker? I don’t think that is necessary.

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