Search results

Made my first run using the Summit as a smoker today. Found beef ribs in two places; ordering online from https://www.snakeriverfarms.com/ and in person from http://www.wagnersmeats.com/. Seasoned them with salt, pepper, garlic and cayenne pepper (light on the last two). Set up the grill with...

Just got my Cajun Bandit door and I'm thinking of personalizing it (or more accurately, having it personalized). Anyone have any ideas where to go? I called my local gun shop who does engraving; they suggested a Cerakote application.

A simple run of smoked wings. Salt and pepper. 2:15 later: Sauced half of them with Stubbs Original barbecue sauce and put them on a hot grill for a couple of minutes a side. Came out pretty good for the first time out. Consensus of the house was the sauced wings were better.

Should I be worried about the rust colored area near the top of the middle portion of my WSM?

Continuing to experiment, I decided to reverse seat a couple of T-bones starting in the WSM and finishing on the grill. Started with close to a whole chimney of Kingsford Competition charcoal (this is the only time I pined for a smaller bullet; using the 22.5 for a couple of steaks almost felt...

Fired up my 22.5 WSM for the second time today; smoking St. Louis ribs. (It was somewhat of a test run; I throw a cookout yearly in August and I didn't want to have my first rib run be then) Used the following rub (on top of a layer of mustard): 1 part dark brown sugar 1 part pepper 1 part...

Received my WSM 22.5 in the mail Saturday (already had a Weber 22 inch Kettle with a Craycort cast iron grate). Smoked a chicken Sunday (or at least tried to, waited too long after 5 hours of running coals and didn't properly maintain heat; had to finish it in the oven). Also tried to destroy my...