Recent content by Dave Witt

I don’t remember how big the brisket was but it was a pretty good size one. It took about 12 hours but I foiled it which will shorten your cooking time. As for the burn time before you need to reload….I was using lump which tends to burn quicker then the recommended briquets..I would...

I decided to add some more charcoal now..while there was still day light …there was a fair amount left in the smoker but no where near enough to finish the brisket….We also took a few pics from the door of the brisket….I used the door as a chute to dump the charcoal into the cooker…it worked...

Around 6 hrs Ribs are done Chicken is on for smoked Chicken Lag asana later in the week….(That’s a family pac minus 6 pieces) So far so good….I’ve got no complaints…I didn’t check the factory therm for accuracy but going by the cook times so far it seems to be pretty close…or as close as...

About 5 hrs in it was time to check the ribs…. Once the smoke clears Almost there So far so good…once I got the temp dialed in it’s stayed where it should have….I was surprised that the water need to be replaced after 3 hours…but it seems to have leveled off now.. Its nice that after...

Chicken is done…it’s a little dark..which is my fault…. I had to much wood going on at the beginning of the cook…..it still tastes good just a little dark… The Chicken passed the kids test…they both ate 2 pieces…all I heard when I walked into the dinning room was Yum Yum…and some lips...

Ok I got up this morning and had a cup of coffee rubbed up the meat… Then set up the 22.5 WSM for its maiden voyage….That is a coffee can I use to keep the lit charcoal in the middle of the grate….look how small it is… The bottom grate…I think I measured it to be 21in… The water...

50 mph winds today....I think I'll fire it up tomarrow...Sand or Water in the pan....I know what I"m cooking...I know I'm using lump...

I'm probably going to fire it up sunday....but that will depend on the winds..they are calling for 50mph winds...I haven't decided what I'm cooking yet..I'm hoping to find a brisket if not it will be chicken and ribs...And I need to figure out if I'm going to use....sand or water in the...

I got a call this afternoon that the new WSM were here....so I got a nice bonus this christmas eve

The fat is what will go Rancid...if all the fat is removed the shelf life of the jerky will depend on how much of the mositure you remove from it..the really dry stuff will last a long time...the more tender stuff not as long...BTW the best way to store it is in a paper bag or in a glass jar...

I'm with Bryan S on this one...I believe the moisture content of the wood has a great deal to do with the flavor it imparts....Thats why Smokinlicous has the mositure content of the wood on the boxes you buy.

Yes that is an RK…it was a fathers day gift last year…and I love it…you can truly cook indirect, and cook a whole meal on it. I’ve also played around with it as a smoker which is fun as well. As for the smokehouse..its not an outhouse but a smokehouse a buddy of mine built it with me this...

Depends on how big it is…You might want to make an X or make a seam in the middle by putting two pieces of foil and over lapping them by a few inches….you are going to want to double wrap it in foil…. If it's a smaller brisket a half pan will work for easy clean up...just double it up...

Brisket is done..came out pretty good….Some of the brisket juice landed on the mac and cheese….talk about real good stuff….If there is any burnt ends left…I think they might go into some crock pot chilli….I’m stuffed…now its some much deserved hammock and fire time…

Brisket and ribs on the WSM.....The brisket was one that didn't make the comp cut....and we've got the rib comp next weekend...guess I should learn how to cook ribs on the WSM.... On a side note...we are doing an "endless summer" here cooler is loading up with bev and ice we are going to set...