Recent content by Jared

Wife making lasagna, and I had the idea of trying it with the leftover brisket. Has any tried this before, if so, how was it?

I hope your experience is a good! Hope you post the outcome.

Second brisket with Stubbs beef rub and the flavor is AWSOME. I have tried salt and pepper only which I really like. But the Stubbs beef rub really has flavor profile that works GREAT with brisket, my opinion! Only complaint is that the amount in bottle is just enough for a whole packer. No...

From what I have read and experienced, the smoking ring is effected by the food temp during smoking. The longer the meat is below a certain temp the better the smoke ring. I have come to assume that you get the most of your smoke flavor during the first few hours of a smoke. You want to keep a...

I like the milk jug idea!

Seems like the minion method would be a great use. May try it one day! Would be nice if Kingsford had a apple wood option.

Has anyone ran their smoker with Kingsford hickory charcoal. Any thoughts on the matter?

Just wondering if I'm the only one who lifts the base of the WSM to dump out ash into trash bag. I considered shoveling the ash, not with webers ash shovel, but worried about scratching the paint. Would be nice to find a bowl that fit under the charcoal grate and vents to catch ash, then I...

Make sure the mid section is seated correctly, the access it's closed correctly, and the lid is seated correctly. Make sure you put the silicone washers on properly during your assemble. Seasoning will help, I wiped my WSM down with cooking oil ran it hot before my first cook also gave me a...

Thanks for the input. However I feel different about your ideas on smoke flavor. I have, without question, tasted smokey flavor well below the surface of smoked meats. For example, when I smoke turkey I remove the skin when finished and slice the turkey. On all peices of meat including breast...

Thanks for all the GREAT input. Here are some of the issues and questions I face regarding the heat sink. My first few cooks I would distribute the smoking wood throughout the coals during the cook, with intentions to only open the smoker to check/add water after several hours for a brisket...

As many may know the question of sand verse water has been a major question and subject of discussion. I have crawled different forums and websites seeking logical reasons for either. Until today I stood in agreement with water being used instead sand. I have smoked brisket and beef ribs on...

Sorry! Im having a hard figuring out how to post pics...How do you post pics

Charlotte!

Hello to all. I have been using these forums for info for a while now and thought it was time I contribute some of experiences and knowledge. 22.5 WSM and Kettle