Recent content by Andy@SC

Looking good...... I'll be preparing my second brisket on my 18.5 WSM this coming Wednesday and hope it will come out just as fine (just ordered butcher paper, thus far when I wrap meat it has always been with aluminum foil). ....... not so sure about the ramen though, I like to eat my ribs...

I have been working on my One Touch system for more than an hour today. Initially, I couldn't move it at all. After a significant amount of WD40 (applied to the part under the kettle) I was able to move it a little bit back and forth. It was very rusty. Even though I can now move the blades...

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I actually used pecan. I believe I bought this at walmart. I am not a "seasoned" vet, but I am learning. My ribs are pretty good (according to friends and family), I am working on my "brisket skills". Forgot to post these two images. I'd like to get feedback on the Chugod. I like it a...

You are indeed a little late :) . It took me also 7 hrs. Here are a few pics of the process. The meat look dryer than it actually was. It pulled nicely and was very tender. Smoke ring was a little disappointing. For the rub I used SPG (2:1:1) and Montreal steak seasoning (lightly). Kept...

It's just me and the missus tomorrow. Found a nice looking 4.4 lbs brisket flat at Costco that I plan to put on the WSM tomorrow. Any advice on how to approach this would be appreciated. Planning to go Texas style with only salt/pepper (perhaps a little garlic). The piece is relatively thin.

That looks pretty tasty !! Like the way you use a disposable (?) drip pan to collect delicious drippings. I'd savor the image of your new :wsm22:..... after a few weeks of use it doesn't look that shiny anymore ;)

Hi Kevin. New here myself. I have the same Weber duo. Still very happy with my kettle and learning to use the WSM. Chris.... I will certainly need to study and follow advice on your website http://virtualweberbullet.com ...... This stuff is getting addictive. They just opened a new Costco...

That is a beautiful plate!! I love tritip but it is typically difficult to find around here.

Hi All, I am relatively new to the scene. Used a generic Brinkman gas grill for many years. Bought a 22" Weber kettle 2 years ago and a 18" WSM this spring. I started with smoking ribs and butts on the kettle and believe that I am doing pretty well. Seem to be able to control the temp...