Recent content by Jason_CA

WSM Cook Log Sunday 11am start I got a rather late start this Sunday morning and the WSM has just started to settle in with the temps. I picked up 3 Pork Picnics and 1 Beef Chuck Roast for evening dinner. I haven't done a Beef Chuck on the WSM yet and I'm looking forward to getting it nice and...

YES! now that's a smoking weekend cook! Great job on the post(s) and pics and keeping us updated. I keep clicking the replay button on your slideshow mesmerized at the variety. Everything looks very tasty! thanks for sharing Corey

Picked up a frozen brined turkey this evening to smoke on Sunday(in fridge now). Not sure what else I'll add but I always feel bad if I use the wsm and still have room in it. I haven't smoked a turkey since thanksgiving so I'm back at TVWBB for inspiration. Updated cook log with pics from Sunday

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad Marsh: Was that your first high heat brisket? </div></BLOCKQUOTE> Brad- First Brisket cook ever, never used this cut with the exception of...

Thanks for the compliments. Very easy cook, looking forward to leftovers and trying a few different meals with the brisket. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j. pavone: Looks mighty...

Attempting the high heat cook with a 12lb+ whole beef brisket packer and using the new Maverick Remote therm. I haven't added a cook log with pics for awhile so I'd thought I'd share what I have thus far this Sunday afternoon. Thanks for all who added their experiences on the forum, I'm...

Reminded me of a story that was posted back in 2002 of the California Tri- Tip burglar

I went through Brinkmann ($$) as well: Charcoal pan Charcoal Pan Product Details | Enlarged View ID #: 114-0002-0 Order Total: Merchandise Total: $13.95 Shipping Total: $6.48 Tax: $0.00 Order Total: $20.43

Looks like a great combination Danny. Nice color, how long was the cook?

It was close but I liked the Mushroom onion garlic loin. Maybe add celery/carrot/peppers as it needed a little more but was very tasty. lol-The "natural" spring in the yard is native to small california yards.

Hello WSM'rs- last night cooked a rather large 8.82lb Pork Loin. It was a cryovac non-enhanced version. Due to it's size I thought it would be nice to try 2 different stuffings. I split in two then trimmed excess fat and butterflied the meat flat. First stuffing= was a cran-rassberry, Granny...

forgot to add reason for high temp is my low and slow version of loin pork chop turned out to dry and leathery. Also country style ribs low and slow were at first dry but after foil and back on grill turned out great. I'll try and search/add for pics and add for you guys since i love looking at...

I just did a stuffed and rolled pork loin last night. It was 8.82lbs. It was too long so I tried 2 different stuffings to see which one I liked. I originally was shooting for a high heat cook with foil lined empty pan. It was taking to long to get to my target 350° so I just removed the pan and...

I liked a couple of threads that I read recently on this here on TVWBB: Who makes the best Rib rack for the WSM... and Rusty Barton pics on using a Turkey Rack if you already have one Turkey roasting rack

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Allingham: Jason, where do these graphs come from and how does one go about getting them? Regards, Chris </div></BLOCKQUOTE> Chris, There are...