Weber Smokey Mountain by cJ|Krash - TribalWar Forums
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1 - 03-28-2016, 06:27 PM
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Does anyone own one of these smokers? I have the 18" model and absolutely love it. I've cooked everything from chicken, boston butts, St. Louis and beef back ribs, and turkey. I have yet to try cooking brisket, though.

I typically use the minion method with regular Kingsford charcoal and a few fistful sizes of apple wood.

Does anyone have any tips as far as rubs, injections, meats, lighting methods, different types of wood, etc.?
cJ|Krash is offline
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2 - 03-28-2016, 06:43 PM
Reply With Quote is a pretty good place to start for smoking and has a lot of information covering all of that stuff

memphis dust is a foolproof rub

charcoal chimney is agreed to be the best way to light charcoal
nigafool is offline
3 - 04-07-2016, 02:46 PM
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loved it at first, then realized i work way too hard to maintain a temperature compared to buddies w/ sidebox/electric/green egg

i've cooked a lot of great things but adjusting vents and **** every 20 minutes makes it more of a hassle. i've even tried added insulation/minion method/etc

its gettin cleaned out soon and getting sold or trashed

i dont expect anything to be set it and forget it but it just fails in comparison to other smokers

get a nice thermometer and replace the one on the unit, its worthless
naptown is offline
4 - 04-21-2016, 09:51 AM
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love it. my last pulled pork so good. temp control is a bit fiddly, but not an issue unless the wind is sporatic
Shiloh is offline

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