Recent content by Matt Gonzalez

That looks delicious ...great job!

They both look great!

Thanks guys!

This was a recent cook. Injected with apple juice and rub. Smoked at 225 for 11 hours then kicked up to 300 for two hours to meet my schedule. This one came out perfect! I finished it with a vinegar based NC style sauce. I used hickory and kept the temp steady with a bbqGuru.

i would say that you have mastered ribs!

I did a similar propane mod to my ssp. Not as clean as yours though. Nice job!

I tried the foil snakes, but it didn't seem to help. The butt pulled great and was very moist.

As a side note, the first PartyQ I received died after an hour. I contacted BBQguru, they issued an RMA and shipping instructions. They evaluated the unit and sent a new replacemnt out the next day. I read some negative reviews about their customer service, but it was great for me.

I picked up a beautiful 10lb pork butt from the local butcher. I wanted to try a long low and slow. I set the WSM up in the normal minion config, added 15 lit coals and let the Party Q bring it up to 225. I placed the temp probe on my Maverick meat probe, so it was measuring the pit temp right...

Great looking wings! With the Vortex do you keep the lids open during the cook?

Thanks for all of the compliments. The next cook will be a brisket. I have done a few on the Kettle and had good success, but the ones I see here on the forum coming out of WSMs look wonderful.

Great tip on arching the big cuts of meat...signing up here has already paid off! Great looking brisket!

Thanks for all of the comments. There does seem to be more room. I have always enjoyed smoking on the kettle with the smokenator and other methods, but this is my preferred method from now on.

Thanks. I was very happy with the temperature stability of the WSM.