Recent content by Kent Chambers

I also completed my first try at homemade bacon following the bacon made easy. Was surprised how easy it was. Bacon tastes great. For spices I just used paprika, black pepper, and granulated garlic. Smoked on 18 WSM at 220 hour 2 hours. Now have a 7lb pork butt, de-boned, and curing for...

I was going to smoke a pork butt tomorrow, but emergency came up and will not be able to do it. I applied rub to pork butt and have it wrapped in foil in fridge. Can I now freeze pork butt and thaw it out next week for a smoke?

Friday: T Bones and Ribeyes on the grill. Saturday: Bacon Cheese burgers on grill. Sunday: Baby back ribs on the WSM Monday: Pork butt on the WSM Homebrews to wash it all down =)

Well, finished the sirloin roast. Wrapped in foil and placed in cooler w/ towels for 2 hours. Started slicing and noticed right off I used to much salt and pepper for the overnight rub. Roast seemed to have like 3 different muscle groups in it. That silver strand ran right through middle of it...

Thanks for the info guys. The sirloin tip roast has been in smoker now for about 3 1/2 hours w/ smoker runnin bout 275. Internal temp via Thermoworks probe shows 125. You think bout a half hour more then foil and place in cooler for a couple hours?

Ok. I just purchased a 10 lb Beef round sirloin tip roast, from Sams, to smoke on the 18 WSM. Let me know if I'm the right track. Apply rub and wrap in saran wrap the day before. smoke roast 225-250 to an internal temp of about 130. Any idea how long I can expect this smoke to take? Use a full...

Ok. I just purchased a 10 lb Beef round sirloin tip roast, from Sams, to smoke on the 18 WSM. Let me know if I'm the right track. Apply rub and wrap in saran wrap the day before. smoke roast 225-250 to an internal temp of about 130. Any idea how long I can expect this smoke to take? Use a full...

Smoking chicken thighs and legs on WSM 18.5. Bottom rack legs n thighs w/ Webers KC rub, top rack pulled skin off thighs and wrapped in bacon plus legs all rolled in chicken/poultry rub. Been on 2 hours now and seem done.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Skinless chicken, yes; skin on, no. </div></BLOCKQUOTE> I take it that if skin is on, but wrapped in bacon the skin will not crisp up?

Has anyone wrapped chicken thighs and drumsticks with bacon and smoked on WSM? Good idea or not?

pic of first pork butts after 10hrs. http://s1260.photobucket.com/a...irst%20pork%20butts/

Butts have been on for nine hours. Didn't seem to stall at all. Butt temp has hung around 191 for bout 2 hrs. now. Checked different areas with Thermoworks mini instant probe and varies from 186 to 191. Smoker temp seemed to run a constant 265. I wait another hour then foil and let sit before I...

I have 2 8lb pork butts that I put on the 18.5 WSM at 0600am. Hope they will be done at 6pm. Foiled brinkman char pan, then filled w/ water. Both butts on top rack. Inserted Thermoworks probe into one butt plus have temp probe to monitor smoker. Full ring of KB. First time for butts so fingers...

pics of first rib smoke http://s1260.photobucket.com/a...First%20Rib%20smoke/

Doing first rib smoke today. Did 2 chicken smokes earlier this week. Using 18.5 WSM with bottom foiled brinkman char pan w/ water added. Put 3 baby back racks on top grill. Looking at about 4 hours. Keeping fingers crossed, hoping everything goes well. Coated ribs with yellow mustard then a...