Recent content by Ed Rosenberger

Late start due kids soccer but 2 racks of bob ribs going on on a few. 2 butts for Sunday. Remember those who paid the ultimate price for our freedom! Cheers to all Ed

Hi to all, Planning on some grilling burgers/ hot dogs/ brats. We will make 3 racks of ribs and chicken on my friends unused 22wsm Sunday afternoon.

Sorry, The jerky came out great. My 2 older DD's said it was way better than store bought and the son agreed. The love beef jerky. Can't wait to try it again . temp control was aok.

Thanks Dan, I started with 12 mostly lit coals and the temp went to 175 at the dome. I did get the temps down between 140 and 160. smell good so far, its almost done!!

Travis, Thanks for the reply. Next time I will slice it thicker. Im just using coals not wood this time.

I sliced a 1.5lb brisket to try to make jerky. Can you slice it too thin(1/8 in or less)? Going to start it on the wsm. any info tips would be great.

I have only done 2-3 dozen cooks,so I am a noob as well. I try for 240 deg at the dome. My guess would be for 14-16 hours but your mileage may vary. Every butt is diffrent . The butts will be done when they are done. Once I get the temps stable, the over night cooks are fine and I sleep like a...

I am a newbe but(t) for the past 2 years we used the Chris Lilly rub and have loved the results. I have not always injected the butt but I have found that the injected stuff is a tad bit better. Then again, any pulled pork is great. I have not had any comp. quality stuff but the family likes...

Just put started 2 butts. Grilling sausage peppers and onions on Saturday. Oh forgot the standard dogs and burgers.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Sorry to hear that. Big Grin This, coming from a native Bronxite. I just moved to CT a couple of years ago after I finished college. WSM Smile </div></BLOCKQUOTE> Mom was...

Hey, Stand watch with a gun oops just saw you live in NJ, nasty gun laws there. I think you should be fine. cheers, ps I lived in NJ for 35 plus years

I have cooked a few rump and chuck roast on the Wsm. I cooked them to 125-135 as well. They all came out great- I used some cherry/hickory wood for smoke. Cheers

Has anyone used this stuff? If so, how was it and does it burn like the blue bag???

nice. how are the butts at Wegmans? I need cook 1 or 3 soon and that Gainesville one is just up the road.

Hey any rib rub recipes I can try. Thanks in advance.