Recent content by Bryan Von

No issues with the cheese seeping through the jalapeños? I'm probably just paranoid lol.

Making some ABTs for a party tomorrow. Using Italian sausage instead of smokies, I was a little worried that even maintaining a temp of 225° that the cheese mixture would melt through. Should I go lower or will 225° be safe to keep it at and not wind up with a mess of cheese in my water pan...

Ok I was wondering about the 14.5 how big of a pork butt can I fit on there and how long would it take? Having a Fourth of July party (small get together with just a few folks and wanted to know how big of a pork butt I could squeeze on there)

So my first go at ribs on the WSM 14 were a success. Having a few people over this Saturday and I think I'll need three racks of spare ribs which I know what fit on the top rack. So was thinking of doing two on top and one on the bottom. So long as I'm maintaining a temp of 250°-275° I should be...

Awesome! Thanks

Ok I think I'm gonna do ribs for my first smoke on the WSM 14.5. My first smoke ever I should add. I assume I would use the minion method. Fill up the charcoal on bottom with unlit then toss a few lit ones. What temps should I be running? And if anyone has a link to a recipe or what not that...

Just got a 14.5 and ready to do some smoking this weekend. How big of a butt can I fit on it and how many could that serve. Also, any tips on how long that would take. Including rest time. Thanks

Hey gang, thanks for the add. I got my 14.5 and I'm ready to jump into the world of smoking. Had a few questions as to what the 14.5 can handle. Has anyone done pork shoulder on it? Could I fit a decent sized one on here and if so, could I also do something at same time on bottom rack? Say...