Recent content by Brian_W

Hello all, I'm planning on cooking a 6 - 8 lb butt next weekend for a birthday party, and thought it would be nice to have some baby backs as well. Would it be OK to add the ribs to the bottom rack of my WSM at the appropriate time so that the two finish at approx. the same time? I'm thinking...

K Kruger shared his recipie with me. His method uses a lot less salt and sugar, and made a 2 lb salmon filet melt in my mouth. Even my wife, who isn't a salmon fan by far, enjoyed it. You can view the recipie here.

Finding a recipie on the forum that doesn't use cups of salt and sugar was proving to be a challenge, until I ran across a post from K Kruger. I emailed him to get the details and he graciously responded with the recipie below. I used this on a 2 lb salmon filet smoked over apple wood: Mix...

Don - next time you grill salmon, try using a cedar plank that has been soaking for a while. Other woods are available as well. Using the rest of your method I'm sure you will really enjoy the taste. But I have been there done that. I want to cook salmon on my new WSM. And the salmon...

Respectfully, I disagree that in order for salmon to be good, it needs a lot of salt. You don't say if your salmon is like eating from a salt shaker so I'm not convinced. I'm no stranger to cooking salmon on an outdoor grill. I usually just cook it on a cedar plank - no salt added. The time...

I'm still fairly new to smoking and am going to try my first smoked salmon cook tomorrow. I looked at the recipies in the beginners section - I don't want the dry appetizer salmon - I'm going for the dinner salmon. My concern is the amount of salt and brown sugar used in the rubs. I don't...

Thanks for all the replies. I'm assuming I foil it and place it in the dry water pan. J Reyes - I'll keep your advice in mind next time I plan on a high heat cook. My last butt cook ended at 11 pm so it was too dark for pictures. I promise to post some of the next butt cook using the clay...

For my next butt, I'd like to try using a ceramic disk instead of using water in the water bowl. My friend tell me that less fuel is used since the bottom vents are almost closed. I was told to look at ACE, but when I said the word ceramic in the same sentence as cooking, the not so helpful...

Thanks Kevin and Jeff.... I am new to smoking and used a recepie from a book called "Low & Slow" by Gary Wiviott. He advocates using hardwood charcoal with all the vents fully open during cooking. He also tells beginners to use way too much charcoal for beginner recepies - the charcoal is...

Hi - I have been looking in the forums here for a simple method to slow cook ribs on the WSM. I want to cook them low and slow, but don't want to do 3 stages or a lot of fany stuff. Any suggestions?