Recent content by Derek B.

Thanks for the response Mark! I'm actually doing mine low and slow for the first go round (figured it'd be more forgiving w/ a temp around 225). I can go into work a little late tomorrow so time isn't an issue, but it won't be done till around 11 or midnight. Just wish I would have started it...

Today I'm cooking my first brisket on the wsm. I've done flats before, but never a whole packer. I was at the butcher yesterday and they had one left so I couldn't resist. It ways just under 10 lbs and this bad boy barely even fit on my 18.5 (had to wrap the ends in foil). I have a couple of...

I actually tried this for the first time a couple weeks ago and was feeling the same way you are right now. I ended up driving home on my break to find out that it was complete waste of time. You should be good to go!

So I wanted to do a smoke where I thought I'd be able to taste the difference if leaving the bark on would make any difference. I decided to go with some baby back ribs. I used a few chunks of some apple wood that I hadn't de-barked and did my normal smoking method for ribs(around 225 w/ out...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Durso: Derek B.. where were you at, maybe i've been there. I think a greater concern is too much wood or the wrong wood. If the bark looks funky...

I have a question about keeping the bark on your smoke wood. I read that you should always remove the bark from the wood or there could be a sour taste to your food. I have been doing this on all my smokes and have had great luck. Today I was at a local BBQ establishment and saw them loading...

Anyone from Illinois know if this is going on here also? I tried calling my local Lowe's and the gal I talked to wasn't very helpful. Still kicking myself for not stocking up before winter.

I'm from just south of Chicago myself and I've only had my WSM since November, but I love firin' up the smoker when it's ridiculously cold out! My best smoke to date was during the Bears v. Pats game and the wind chill was in the negative. I agree with everyone else that said wind is your...

As far as my cooking method, I didn't foil at all. Basically I got the WSM up to temp (steady 225) using the Minion method and put the butt on (fat side up) at about 8pm. I flipped the butt over around 1am w/ the temp holding steady at 225. I stirred the coals a little and went to bed. I got...

Thanks for everyone's advice! This was the first pork butt I've done on the WSM and it turned out ok. I found that the holding wasn't really a huge issue b/c I just put it on a little later than I originally planned. However, I wasn't really happy w/ the results of the smoke. I found that...

I think I'm gonna go with the brick idea since I can easily get them for free! I liked the bread stone idea too, but I don't own one. I know it's just a little guy, but there aren't a ton of people at my work and everyone is bringing some sort of dish/side to the party. Thanks for the help...

I'm doing a 5 lb pork butt on the WSM for a Christmas potluck. I was wondering how long you can hold a pork butt wrapped in foil, inside a cooler for? The potluck is during the week and I'm thinking about starting the butt when I get home from work around 630. I figure it'll be done in the...