Search results

I just saw a video where spareribs were seared on the grill over high heat, similar to a steak, before placing in the smoker. Has anybody ever tried this?

I discovered a great bbq sauce at Sunset Foods in Highland Park. It's called Uncle Mel's. I used the Sweet & Sassy on some St Louis ribs that I smoked over the weekend. Just delicious. I have no vested interest in this company but I liked the sauce so much, I decided to post.. I found out about...

I've purchased many times from Costco their farm raised skinless salmon filets. Today they had the fresh wild copper river sockeye salmon with the skin still on the bottom. I normally smoke the salmon for 3 to 3 1/2 hours@ 175 after brining in a solution of 2 cups brown sugar, 1/2 cup of salt...

I just discovered that I'm down to Cherry and Hickory wood. I had plans to smoke some Salmon. Which one of these woods would you use? Thanks.

I'd like to do Keri's turkey recipe for T day. I've got a enhanced turkey in the freezer. Is there any benefit to brine it?

Smoked 2 pork butts each weighing about 8lbs today. Injected with Stubb's and rubbed with Texas BBQ #1. Used Brinkman waterpan for the first 12 hours then removed the pan for the last 4 hours. Temp stayed at about 250 with the bottom vents closed. The butts came out very moist with a smoke /...

I saw this yesterday on Steven Raichlen's TV show. He marinates a skinless salmon filet in dark rum for 15 minutes followed by a dry brine consisting of brown suger, salt and pepper. He let's the salmon cure for 4 hours in the refrigerator. He then rinses and smokes. On the TV show he used a WSM...

Chris Allingham has indicated that smoking without the water pan is something that can be done. Quote from Chris: "I've cooked pork butt with an empty, foil-lined water pan using the Minion Method and maintained 225-250*F. You can do the same without the pan. You just need to agressively manage...

I saw on another board somebody had mentioned that they use the WSM without a water pan so that they can get the charcoal (lump) flavor. They also mentioned that the average smoker temp was 350. Has anybody else tried this?

I've heard good feadback about Stubb's Pork Marinade. Would anybody know where I can get it in the Chicago area?

I've followed the Pastrami recipe posted by Chris in the cooking section. I've cured the flat using the dry cure for 3 days. I've now rinsed off the cure prior to soaking the flat. Chris mentions that the flat should now appear red in color. Mine does not appear to be red. Does that mean it has...

For the Cardog Salmon Brown Sugar recipe listed in the cooking section it mentions to use a 3-4lb salmon filet with the skin on one side. My local Sam's has 3-4 lb pieces of salmon on sale but I think they are skinless. I don't think the lack of skin would make a difference but I thought I would...

I'm about to start smoking a 6lb brisket flat. Trying to determine the best wood to use. What would you think of Pecan??? Any other preferred type of wood? Thanks.

I had the pleasure of dealing with Weber Customer Service in regards to a loose bottom vent and an out of round problem. They sent out at no charge a new center ring and charcoal bowl along with the mounting hardware no questions asked. I offered to send back the old parts but they didn't want...

I smoked the competition ribs today and they were great. After I had foiled the ribs and let them on the smoker for about 1 1/2 hours, I lifted up the cover and and noticed black particles falling out of the inside of the cover all over the place. I've not had this happen before. I don't think...

I ran across this on the BBQ Bible forum. A log and pictorial of a brisket smoking. I guess you don't appreciate how easy the WSM makes things until you see what other people have to go through. http://www.barbecuebible.com/board/viewtopic.php?t=1660

On Steven Raichlen's show the other day, he was making a brisket flat on a WSM. He put the brisket in a foil pan on top. He said this was so the bottom does not get too crispy. Has anybody tried this??

I'm smoking my first chuck roll (thankyou Bryan!) 15.5lbs from Uncle Sam's Club. Willingham's mild rub (hope that was appropriate to use) ET-73 smoker probe hanging through vent because there was no room to clip it because of the size of the C-Roll. Minion Method with 20 lit coal. Brinkman...

Just a thought. Has anybody tried to smoke canned ham? If so your feedback would be appreciated.

I'm smoking a turkey breast and want to throw in some fresh brats to be cut up for appetizers. I thought I read a post, but can't locate it now, where somebody indicated that the color and texture of the finished product was not real good. I'm doing this for company and thought I would ask you...