Search results

I've never noticed any kind of off flavor after cooking fish on the WSM. I don't have the most sensitive taste buds in the world, but I don't worry about it. BTW, I love salmon (or any fish I've tried) on the WSM. I use alder or apple for smoke, and it's always fantastic.

I havn't posted in quite a while, (so long that I just now found out that there's NEW WSM'S!! Holy Frijoles!) I need new grates for my WSM, but whenever I ask any of the minimum wage employees at local retailers, I get the tilted-head puppy dog look from them. I've got the "old" model, as it...

It's simple, and should be quite customizable to your tastes... 5lbs red potatoes 6 hard boiled eggs 8-10 stalks celery 3-5 scallions (white and green portions) Mayonaise (I use Hellmans) Salt and pepper to taste Boil potatoes until fork tender and peel, I find it easier to peel them after...

I just did my first waterless cook last weekend, and it worked out fine. It was a 10lb. picnic over the empty foil-lined water pan. Like others have said, catch the temps on the way up and you should be fine. I don't think I'll be using water again anytime soon.

I tried a bag about a year ago, and wasn't thrilled either. It seemed to burn out pretty quickly.

Are those bacon wrapped fatties? Wow, I gotta get some sausage and bacon!

It's pretty much the same except for less bark. If I could choose butt or picnic, I'd go for butt, but I picked this up pretty cheap, so it was worth it!

Picnic

I always get the boneless butts from Costco, and have always been happy with them. I tie them, but I rub them first. Personally, I like having un-barked rub in the middle. Since I pull it and mix it together anyway, I feel it seasons it well. This is just my opinion though. I've never cooked a...

It cooked quicker than I thought it would. I brought it in and stuck it in the oven to rest about 15 minutes ago. It had hit 198F internal. Some drippings went into the beans, and dinner will be early! And I'll get some f00d p0rn posted when I pull it! Thanks! EDIT: Pork was fantastic, as was...

That makes sense, so I did foil it at about 165F. It was lookin beautiful at that point, but forgot to snap a pic... I'll get pics of the finished product.

I'm cooking my first picnic as I type, it's been on almost 3 hrs now. I'm cooking a little hotter than normal (280F-ish) to speed up the cook. This is also the first time I havn't used water, just the empty pan lined with foil. Any last-minute advice on this cut? I normally foil butts at around...

I like to use the Jimmy Dean hot sausage, rolled in TX BBQ rub. Any rub will work fine, I'm sure, but that's what I had in abundance. I tried rolling one out flat and stuffing with cheddar and re-rolling, but it came apart during the cook... still good, though!

I don't think I'd trust JB weld on the water pan, as it's only good to 300 some degrees if I remember correctly. It's basically an epoxy, and I wouldn't want that directly over the coals. Although it is great for a plethora of other repairs!

I'll vote for the Lansky setups. I'm pretty inept at using a freehand stone, so I find the Lansky kit I've got to be quick and easy. Here's the kit I've got... Lansky

That sounds great, I've been dying to try making jerky on the WSM, and I believe I have all the ingredients! Thank you!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Randy Lilleston: T.J., I'm not sure where you live in Maryland, but I'm guessing from the price you might live in the D.C. suburbs. If so, check out a...

I noticed at Costco today (first time I'd been there in a while) that their over trimmed flats were 3.99/lb. I think that's about the same as it was the last time I bought one, but I was thinking that's really high. What does brisket usually sell for around you? Packers, flats, whatever.

I definately wouldn't trust any kind of epoxy or sealer, seeing as how it's right over the coals. I'm gonna be trying the empty pan for the first time, so that's a good option. Or just get a new one, IIRC they're only a few bucks.

That sounds really good, Gerry. And congrats on the new niece! I don't intentionally carry around BBQ supplies in the car, but I did keep some split cherry in my trunk for a month or two. I was just too lazy to make room in the shed for it!