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My wife makes the beans when we BBQ. I honestly have no idea what she puts in there, but I cook them the same way as you have described. On the lower shelf, catching the rib drippings.... mmmmmm, nothing better.

I just dangle the smoker temp probe through the top vent, and run the meat probe through the door, so I can use it on the top or bottom rack as required. It causes a small gap, but it really is minimal and doesn't cause me any issues with airflow.

The top of the shower where it angles towards the peak is completely mesh, so plenty of venting there. It has an add-on cover which you can see in the picture that goes over the top, with 2-3" of clearance between the cover and the top of the shower. When I first start the cook, smoke rolls out...

I got the tent at Walmart for like 30 bucks. It's actually an outdoor shower/porta-potty, but it works well. Right now, according to Weather Underground, we are getting 30-35mph winds, and it isn't moving. It has tiedowns that secure it pretty well.

Well, here's the start to my Friday night. I had planned on getting home early and starting around 1 or 2 PM, but instead I'm starting at 7 PM. On top of that, a friggin snowstorm is coming in with winds in the 30 mph range with 5-8 inches of snow. In this part of the world, snow should be over...

Trying my first corned beef brisket to make some Ruebens tonight. I was shooting for some ribs, but the pastromi recipe showed up in my inbox yesterday just as I was looking at the grocery ad with the corned beef on sale. Figured I shouldn't argue with the powers that be that brought it all...

Today's cougar cook pics Well, it's all done. As noted above, I brined the meat several hours, then rubbed them with some Chris Lilly rub, some Texas BBQ rub, and some stuff I threw together. All the meat went on at 1PM, and the WSM varied a bit, but ran around 240 for the most part. I used 2...

Well, the process has begun. I decided that, since the meat appears so lean, I'd brine if for awhile in a very basic brine (salt, brown sugar, Worcestershire sauce, a couple oranges) to avoid drying out. I'm gonna try to keep temps lower than I normally would, hopefully in the 215-220 range, as...

Hello all, I come seeking advice. A guy I work with recently went on a hunting trip and took down a mountain lion (all legal, and the beast was tagged by the local game warden). He brought the meat back and is asking me to smoke some of it. He was told by others in his hunting party to treat it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I've posted this before but haven't had much comment about it. This is what I use for my wind break (the tent not the woman). Works great - I used it in a pretty...

I went super basic last weekend on a brisket and have to say, it was about the best I've made yet. I just poured the ingredients into a bowl till it looked about right, but it was close to this 2 parts non-iodized table salt 2 parts black pepper 1 part garlic powder Worked well I thought.

I have been foiling all my ribs lately. I did 2 slabs of spare ribs yesterday and didn't foil. They were done and tasty, but my family prefers the foiled. It really is one of those "whatever you prefer" things.

Those look good. I've been wanting to try beef ribs myself, maybe I'll take inspiration from you and get some soon.

That all looks great. Thanks for the pics.

Last update done. Gonna spend today gnoshing on meat and sleeping.

Wow, that sounds great. I'm sure good times and good food were had by all. Well done!!!

Must be the weekend for fast cooks. I put my 8 lb. brisket on last night at 7PM, temps in the WSM stayed 255-260. The meat hit 165 at 10:30. I foiled and put back in. It hit 197 at 2AM. I took it off and wrapped it in blankets in the cooler. Sliced this AM and this was the most juicy tender...

Very nicely done. I love my wifes special baked beans on the smoker with ribs. Your's looks very good as well, hope it tasted as good as it looks. You have the right idea, start small and work up when you get some confidence. I just let loose this weekend with a 2 day smoke-a-thon and it has...

Phew, last update for the day. One more tomorrow when the brisket is done.

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