Recent content by John Neuser

Hi folks. I've been reviewing some of Chris's videos. I came across one re: low and slow temperatures. He was comparing the differences and benefits of smoking 225° vs 275°. I've always smoked my briskets at 225 and estimate about 75-90 minutes per pound but Chris's videos has me rethinking my...

" Mike wrote: "But may I ask, do you have a friend with a WSM? Can you borrow it and do two simultaneous cooks? If not, I would not hesitate to cook two at once on the WSM, rotating once at about 150-160 IT on the top, especially if you are going to wrap." Mike, are you offering to lend me your...

First and, for most, thank you to all who read and responded. My current thinking is, one brisket at a time. First brisket the smoker to 165° or so depending on bark. If bark is good, wrap in pink butcher paper and finish in the oven. Second brisket goes into the smoker. Then same as above...

Good afternoon everyone. I'm here again seeking information/comments/suggestions from this fantastic pool of knowledge. My wife and I are hosting a Memorial Day family party. I had planned on smoking a full packer. Now I'm thinking I should probably do two and, therein, lies my concern. I've...

Thanks everyone. As always I appreciate the input and advice.

I will apologize for the length of this post up front. History: I'm an 80 year old guy who has been smoking for.....maybe.....25 years. Still an amateur. I smoke maybe 2-3 times a year. Always happy with my cooks but I'm not giving up my day job, if I had one. I've smoked butts, ribs, chicken...

If I wasn't so scared of the divorce lawyer I would definitely go for the blue WSM.

With all this talk about coffee I'm surprised no one is buying green beans and roasting at home. Was on a trip several years and met a gentlemen from California who was a home roaster. After a couple pf hours talking to him I was hooked before the trip was over. As soon as I got home I bought a...

Thanks Timothy. After thoroughly reading the article I think I'll stick with my current strategy, i.e. tallow before wrapping in pink butcher paper.

I'm planning to smoke a whole packer for Memorial Day weekend. I've smoked them before with great success, thanks in part to all the help I've received here. I'm looking for a biggun (maybe two) as my wife has invited a bunch of family members to celebrate my 80th birthday and our daughters...

OMG, I'm in love with the blue WSM.

Ed, go with the blocks. Cheap solution as a test. Not high enough, add the bricks and go from there. Just make sure your level when starting. I've got the 22.5" and it sits on a level 36" round concrete well cover. Great base. Very stable.

Steve, all of the above and run a small fire to burn off any manufacturing oils. Throw a few strips of bacon in as a sacrifice to the "Gods of Smoking". Have fun.

Get a 2x4. Put in driveway. Place splits along one edge. Drive over with car. Viola. Little pieces.

Just there yesterday. Same price.