Recent content by Ryan Slater

Looks so good!! Thanks for the links to the recipes.

That chicken looks great. I got to get me a roti.

Making me hungry, looks great.

Those sticks look delicious!

That looks so good, thanks for sharing!

Tony, you are a lucky man. I've been thinking of getting a Kettlepizza for a while. Can't wait to see some results. Take a look at this web page and the others on their site, lots of info. http://www.seriouseats.com/tags/kettlepizza...

Looks really good. This is the way I do chicken, no water pan hot coals a little smoke wood. yummy

No water pan. I get a hot fire, and the chicken cooks faster and the skin is a little crispier. I've made chicken low and slow and the flavor is out of this world but the skin turns to rubber.

I don't post very often but I look daily at the forum. I enjoy all the food pics from everybody and thought I'd reciprocate. Hopefully I do this correctly. I haven't taken too many photos of my cooks but here are some of my favorite. The amazing thing with the WSM is how easy it is to make...

I Usually cook three racks of baby back on the top rack of 18.5. I like to use a rib rack and snake them on the rack (if you get what I mean). I Think you could easily cook both in the 18.5. Just remember you might use more coals than usual since you have a lot of meat in there.

I smoked some home made jerky last week and I used one starter cube in the middle of the charcoal. I was only trying to achieve 160ish degrees and it worked just fine. I smoked for about 10 hours and was amazed at how little charcoal was used. It might be doable but it might also take a while to...

Tony, your cooks always look so awesome. How do you make Alpastor? Thanks, Ryan Ps I'm still making bacon with the TQ you gave me.

Sam's Club and Smart & Final have white butcher paper here in So Cal. I've used the white and it works just fine. As to parchment paper, it's coated with silicone, don't know how that would do in a smoker for 10 hours. Cheers

The first pork butt I smoked I pulled it early and held it in foil pans for about an hour. I wasn't impressed afterwards. The next couple I did, I held them in a small cooler wrapped in foil and pulled just before serving, what a difference. They we're considerely more moist. I think the pork...

I too had trouble keeping the temps steady without water in the pan. For those that do use a saucer do you feel it asks as a heat sink and stabilizes the temperatures? I want to try without water again but don't want to constintly fiddle with vents. Cheers