Recent content by Johnny

Anyone done a smoked tomato/jalepeno salsa? My coworker actually made a smoked tomato pasta sauce and it was amazing

Hi, I have had some great results with the minion briquette method. However, I spoke to Roger who owns Roger's Rib Shack in Northridge, CA. (Awesome food, best bbq in so cal I think) Anyways he was saying my fire at 235-260 is too hot. He thought that I need to be at 200 to 225 for brisket...

Thanks guys. i posted pics of the first smoke in the pork section...came out amazing pecan wood texas butt rub chris champ injection 14 hrs between 235-260

I get most of my injection to stay in the meat by hitting several points inside my first injection. I slowly push the fluid out, and inject in small amounts to many holes inside the initial hole i injected. I also keep my injections in the 1st half of my syringe. If i want to get top layers...

Hey, just switched from a offset smoker to the 18.5 wsm. Amazing results on my first smoke. Injected the entire injection, almost every bit stayed in the roast. I rubbed with texas pig rub, amazing. I generously applied that rub. Probably almost a third dose on the top. I got my smoker up to...

Hey, I put my WSM 18.5 together in about 15 minutes...super easy. I inspected everything and found no defects from shipping. I did find that the top cooking grate had plenty of movement room which i found ok, but the grill can fall if its not put on there just right. To me i think weber would...