Recent content by Wph

Just finished these babies! Five hours in #2. 4 ounces cherry wood, one teeny weenie peek!

I received the rib hooks when I ordered my #2. Does anybody have thoughts on using them instead of laying the ribs on the racks? Thanks Paul

Has anyone tried a dry brine before. Came across one and was going to try it out on a pork loin this weekend.

I'm in the process of my initial seasoning for my new #2. After about two hours smoke is finally pouring out. Is this normal?  How long should I let it run for the initial seasoning process?

Just a quick question to all you folks out there. I currently have a Bradley Original. Worked great for four years, only used it about a dozen times total. Did two butts recently and the door hinges broke, cheaply made and will cost around 80$ to fix. Not very happy. Come across this brand but...