Recent content by Michael Davidson

Don't use a hot chilli powder. Use a mild chilli powder. The heat usually comes from Cayenne poweder.

Sorry I have an 18.5 WSM. I used half briquette charcoal, half lump charcoal. Sorry I meant that the WSM temp got up to 200 in 4 hours. It was a very, very slow rise in temp. I put about 16lbs of meat all together in cold from the fridge. I had a small point brisket. sirloin tip roast...

Hey this is our first smoke and we've never eaten slow smoked food before really... I used 3 fist sized hickory wood chunks. Put the meat in cold. It took about 4 hours before it got up to 200. We did 3 different cuts of beef. All came out too smokey. Either that or we're not used to the...

Hey there, Well the meat is marinating in the fridge. Here is what I have. -3lb Brisket point (sitting in pastrami brine) -5lb Sirloin Tip (sitting in pastrami brine) -Beef ribs (sitting in pastrami brine) -8lb of Ribeye (sitting in it's own Montreal Steakspice wet Marinade) I believe this...

Hey thanks for the replies. I decided to get the 18.5" and then a 22.5" grill. I got the 18.5" for $299 (origional price was $329) from the BBQ place in Burlington. Can't remember the name. The also have one in Oakville but they only had stock in Burlington. They price matched Bass Pro Shop's...

I looked at the Ribeye and it seems very thin. Basically if I was to cut steaks out of them they'd be like 1" x 4". More like 'slivers' than steaks. The package is 7lbs. Ok since it's only a $22 cut and it's my first go at smoking, I was thinking that maybe I should just use the new smoker and...

Yeah I've never purchased rib eye before or even made steaks for that matter. So what your saying is I'm wasting the rib eye by slow cooking it as it will be more like a roast, rather than a steak with charred skin that holds in they moisture and gives better flavor. I'm still trying to...

Hey guys, I found this at the Asian store. It's ungraded rib eye. Got a bag for $22. I need to know how to smoke/marinade this. I keep reading people talking about grilling and not smoking. Here is what I got below over to the right side

Hey guys, To be honest I'm overwhelmed at the amount of rubs and recipes. There are so many and everyone says their rub is the best. I need help with choosing some to start out with. I would prefer something that is an all around crowd pleaser. You know how there's the personal stuff that YOU...

Hey there, I notice a lot of people on this forum and others will say that the temp control systems don't really help them control temp that well as compared to not using it. Others say it works ok, but it's not a miracle maker or anything. Others say it works very well. What I CAN say, is I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The WSM makes it fairly easy to manage all this even when using two or three probes and instant read, I couldn't say about another cooker. </div></BLOCKQUOTE> Can you tell...

Hey guys, I am in the market for a smoker. I'm in Canada so availability is an issue for me. I can get the MES 40, The Big Green Egg, and WSM. I heard with the MES 40 that there is no smoke ring and read many complaints and about 'not smokey enough' flavor so that went out the window. I was...