Recent content by AMumma

I've got a WSM 14 in need or repairs. With everything I want to replace, we're probably talking $100+ before shipping on a $200 smoker. So I'm raising a question. I've always been tempted to go up to an 18.5" even though I'm the only carnivore in my family of four. Help me out, gang.

Well, it's been a while since I've been here. When I first got started smoking, my daughter was 8 months old. She's 2.5 now and has a two month old brother. With things finally settled back down, it's time to get back to doing what I do best. Smoking meats and drinking beers on a Thursday...

It is not homemade. It's a fresh kielbasa that I was given for my birthday purchased from a local butcher shop. I'm not 100% sure if it's cured or not, so I figure I'll just play it safe and try to get it to 140 within an hour on the smoker. Also, it's frozen. I froze it when I got it because I...

Perfect. That's what I'll do. I'm not sure if it has any cure in it, so that's the approach I'll take. I'll get it to 150 or so, pull it, and then fry it up tomorrow night to make sure we're fully cooked (and fully flavored). Thanks!

Hi folks, Was given a fresh kielbasa for my birthday (and a rack of ribs, but I digress) and wanted to cook it up for family tomorrow. Here's the thing. It's not pre-smoked or anything, meaning I've GOT to smoke it. I've never done a kielbasa before, so I'm a little confused as to what to do...

Hi Anne, I followed this recipe, plus 1/4 cup water to make the cure more spreadable (it got very clumpy with the honey). http://www.foodnetwork.com/recipes/homemade-bacon.html

Hi friends, Pork Belly came out of the cure this evening and is resting comfortably in the fridge. I'm confident that it looks good, but wanted to post a few pictures so the experts could tell me if it looks the way it should. No real smell to it other than the spices (it sort of smells like...

Oh, the beans idea is phenomenal. I think I'll do that. That's a tremendous idea. +1 to YOU!

Put some pork belly in a dry cure tonight and have 8 ounces of PB left exactly. Just trimmings from squaring off the slab. What can I do with it?

Since my first cook went well with pulled pork, I've decided to branch out and, on the advice of my brother in law, make bacon. With that, a few questions. 1. Best curing salt to use? 2. What size pork belly would fit on the 14.5 in smoker? I'd prefer to smoke using only one rack, but could...

Thanks everyone! It was incredible. I've been eating all-pork-everything with the leftovers this week. Had a sandwich on Sunday, some loose strands on Monday, pulled pork nachos today, and tomorrow I'll kill it with one last sandwich. Can't wait to smoke again soon, next up: ribs!

It's August 1st and the great unifier of football is on its way back. So I ask my friends here at TVWBB, which team do you love?

Thanks folks! It was really delicious. Just so tender and juicy. It was actually really nice to have something like that to focus on all day, too. Made for an incredibly relaxing day. We went for a walk at one point and we could smell it four houses down.

Posted them all here, in a new thread. http://tvwbb.com/showthread.php?66746-First-Butt-Cook-on-new-WSM-14-5-in-Photos&p=738115#post738115

The lighting of the coals: Pre-Rubbed Butt: Butt after Trim and Rub: I know I'm not supposed to open it, but my mother wanted to see it. This is about 3.5 hours in: Had to move the smoker under an awning because it started raining. We just hit 165 internal: Pork after it came off...