Recent content by Don Marco

Fridge temp is at 34-38 F all the time and its a fridge that doesnt get opened too often. The meat was on the bottom rack and i tiurned it twice every day. DM

Damnit, i followed the instructions, cut off almost all fat and cured that thingy 5 days instead of 3, and still it didnt completely cure. Anyone got a clue why ? Maybe because i used curing salt instead of tender quick ? Heres two pics ...

Hi Paul. The temps were a little too high at the strat because i got too much lump burning. After 10-15 minutes it settled down to 240-260 and stayed around there for about 8 hours with very few tending. Next time ill do more of a "minion" approach, lets see how that works. DM

In my WSM i use connectors like this one Then i can use the Weber gasgrill spare part thermometers wich are not too expensive. I can change them very easy and i can also stick probes of the Maverick ET-73 or other digital thermos through the hole...

wdy... I got a lot of recommendations to use the WSM with the Stacker without water pan like a Big Drum / Ugly Drum Smoker where the meat sits high above the coals and the drippings fall into the embers. Well, here we go : 5,5 pounds of pork butt, seasonend with Texasbbqrub-Brisket Blend and...

Thanks guys ! I mashed the garlic in a mortar with the curing salt, and then i added the sugar, pepper and coriander. I roasted the coriander in advance, for better flavour. http://mybbq.net/forum/userpix/57_burner_008_Medium_1.jpg http://mybbq.net/forum/userpix/57_burner_010_Medium_1.jpg...

Howdy folks. I just got back home with two ~5 pound briskets and i wanna give the PASTRAMI RECIPE a try. Off course, i forgot to buy granulated garlic, and mortons tender quick is not available over here. Do you think i could use curing salt instead of tender quick and fresh, minced garlic...

The WSM Stacker fits perfectly. DM

Hey, wait a minute. Didnt we Europeans discover your continent 500 year ago in the first place ? DM

Check THIS THREAD for a surprise DM

4,5 hours, the ribs and dog food are done Temperatures : upper WSM grate http://mybbq.net/forum/userpix/57_110807_024_Medium_2.jpg Stacker grate http://mybbq.net/forum/userpix/57_110807_025_Medium_4.jpg http://mybbq.net/forum/userpix/57_110807_026_Medium_4.jpg...

The door comes handy for mopping or spraying the food without having to take the lid off, or for checking the temperature of the meat with a thermapen. Afaik you can also turn the stacker upside down and use it on the WSM without the WSM middle section. Ill check that later. The final product...

3,5 Hours. 8) WSM upper grate : http://mybbq.net/forum/userpix/57_110807_022_Medium_5.jpg Stacker grate : http://mybbq.net/forum/userpix/57_110807_023_Medium_3.jpg DM

Update after one hour : (6 pounds briquettes, minion method, sand in water pan) WSM upper grate http://mybbq.net/forum/userpix/57_110807_020_Medium_3.jpg Stacker grate http://mybbq.net/forum/userpix/57_110807_021_Medium_5.jpg DM

Smoking ! 3 racks of Loin Ribs on the upper WSM grate http://mybbq.net/forum/userpix/57_110807_016_Medium_5.jpg 6 pounds pork butt and some bones for the dogs on the stacker grate http://mybbq.net/forum/userpix/57_110807_017_Medium_5.jpg All is seasoned with Texasbarbecuerub, except for...