Recent content by Erik Tracy

I've never tried lump in my WSM - could be worth a try. So, is what I've read wrong about lump? That it burns hotter and also faster than briquettes? I like the idea of being able to crank up the WSM to higher temps for a hot/fast brisket cook, but not sure if I'll be fighting vents or...

I'm going to have to try brisket again soon. At 275 for 5 1/2 hours...what temp was the brisket at when you pulled to rest?

They definitely had some heat while prepping (I wiped my mouth while cutting/stuffing and there was a medium burn going on). But the heat was tempered by the cheese and bacon, so it was a vg balance.

I'm with ya, but kinda hard with two hungry college aged boys. :)

A callout to @Lynn Dollar and his posting from last month on this great grilling idea https://tvwbb.com/threads/bacon-wrapped-jalapeno-chicken-thighs.83601/ I gave this a try last night - tricky to make as the thighs I got were smallish and the smooth skinned jalapenos were like a wet bar of...

Bone in, skin on thighs.

lifted from another forum I lurk on

Some Whole Food steaks seasoned and seared to a nice medium-rare on my WSM broken down to be a grill. Plated with the sides and nice Cab

Great looking ribs and sides!

I prefer to leave un-wrapped, but I plan out a 'fail safe' time where if they stall, I wrap so I can have food on the table at the designated time for dinner. It's worked for me that way as opposed to starting earlier and holding when done - just cuz I don't like getting up earlier. I've had...