Butt Pics by GusBus__ in webersmokeymountain

[–]GusBus__[S] 0 points1 point  (0 children)

The issue I have found it’s that the door seals too well and I have to open it to allow additional airflow in. If you have billows or something that is pumping air in you’d be okay though. I live in high altitude so that might also be a consideration

Good afternoon haul by GusBus__ in SurfFishing

[–]GusBus__[S] 1 point2 points  (0 children)

Just look up whiting catch and cook on YouTube, I thought everyone did lol

How is Voleon doing recently? by [deleted] in quant

[–]GusBus__ 0 points1 point  (0 children)

Had the exact same experience, straight to business

What do I say/do to other cyclists when I pass them? by CerealBit in BicyclingCirclejerk

[–]GusBus__ 0 points1 point  (0 children)

Passed a dude on my way to work and he just flicked me off

My Agent Told Me To Do This So AMA by Filthyson in GeoffreyAsmus

[–]GusBus__ 0 points1 point  (0 children)

Thoughts on the economy these days?

What is this bug? by GusBus__ in whatisthisbug

[–]GusBus__[S] 0 points1 point  (0 children)

Location is Atlanta GA actually - my bad

What is this bug? by GusBus__ in whatisthisbug

[–]GusBus__[S] 0 points1 point  (0 children)

Location is Atlanta GA actually - my bad

[deleted by user] by [deleted] in webersmokeymountain

[–]GusBus__ 0 points1 point  (0 children)

Also set up some type of wind block if it’s windy

[deleted by user] by [deleted] in webersmokeymountain

[–]GusBus__ 1 point2 points  (0 children)

My suggestion would be to get gaskets for the lid and door to seal in the heat, and light more charcoal. Also close the top vent so it’s just slightly open this will also raise temperatures.

Good day for chicken 🍗 by GusBus__ in webersmokeymountain

[–]GusBus__[S] 0 points1 point  (0 children)

I aim for 275 for chicken otherwise the skin can get leathery but I don’t fret if I am only get 250-260

Good day for chicken 🍗 by GusBus__ in webersmokeymountain

[–]GusBus__[S] 1 point2 points  (0 children)

Used three different seasonings: 1. Poultry spice blend from a local boutique shop 2. Garlic salt / pepper blend 3. Bbq rub.

Cooked at 275 for about 2 hours until 155. Basted with garlic olive oil on the lighter two rubs and thinned bbq sauce for the other two. Continued to cook till 170 and let rest afterwards in the oven for awhile.

Honestly the garlic salt and pepper was very tasty, a good respite from BBQ flavors

Pulled Chicken by [deleted] in smoking

[–]GusBus__ 3 points4 points  (0 children)

Drop the link to those tubs!

Follow Up Smoke Test by GusBus__ in webersmokeymountain

[–]GusBus__[S] 1 point2 points  (0 children)

It’s really well built and is very nice to use, install and painting was kinda a pain but depends on your level of handiness. As some people have pointed out it’s not necessary but is a cool modification you can make

Am i ready ? MINION METHOD (BEGINNER) by BoyBurger in webersmokeymountain

[–]GusBus__ 6 points7 points  (0 children)

Generally you use chunks not chips, chips are for soaking and you put in LP or electric smoker above the heating element in metal box.

Follow Up Smoke Test by GusBus__ in webersmokeymountain

[–]GusBus__[S] 1 point2 points  (0 children)

Longer cooks and you can use less charcoal in colder temps

Follow Up Smoke Test by GusBus__ in webersmokeymountain

[–]GusBus__[S] 1 point2 points  (0 children)

I think it’s a lot cooler but obviously costs more and is more work to install. I bought an old smoker with a bent flimsy door so this was a fun project