Recent content by Lee Morris

Thanks, all. Was thinking 4.5 to 5 hours. May bump my allowed time up to 5.5 based on these responses.

Cooking a big 22 pounder on the WSM tomorrow. Planning on 335 to 350 cook temp. Have done this several times with smaller birds but never one this big. Any thoughts on cook time? Thanks.

Planning on sprinkling the inner cavity with my rub of course. Should I put anything else inside my birds while they are on the smoker? My wife was suggesting halves of apples and lemons. Any thoughts?

I'd like to see answers on this too. I plan on cooking two birds Thanksgiving morning. Was going to do both in my 22.5 WSM but then I started to worry about the drippings from the top bird affecting the outcome of the skin on the bottom bird. Should I cook the top bird in a pan? Seems that...

So I'm cooking two 21 pounders in my 22.5" WSM on Thanksgiving morning for 12:30 lunch. How early am I going to have to get started? I'm thinking they'll take at least 5 hours at 300+ temps. Sound accurate?

I'll start by saying that I'm a Weber man through and through. It's all I've ever know in the grilling and smoking world. I have a Performer, Platinum, and Gold kettle as well as two 18.5's and a 22.5 WSM. But now I'm toying with the idea of getting a bigger smoker...a "stick burner" as some...

I've been making my own rubs from recipes on this site for a couple of years now, but I'm just getting into making my own sauces. I'm cooking for a big event (wedding party) in early May and want to make 2 different sauces. Planning on one vinegar based and another sauce that's more of a sweet...

I have some cascabel and guajillo pepper already ground. What's the powder equivalent for "2 cascabel peppers" and "5 guajillo" peppers?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by elmo: Is there anything beef that can replace a pork butt in terms of quality, taste and quantity of hungry mouth to feed? </div></BLOCKQUOTE> If you...

Can you still buy these online? I have searched half a dozen places and can only find the water pan available for order. Picked up a great 18.5 WSM off of Craigslist to add to my arsenal. It just needs the Brinkmann charcoal pan mod to be perfect. Thanks.

Even with the weights being the same, the spares will probably take a bit longer since they tend to be more "meaty". The decision on where to cook depends on your specific WSM. Conventional wisdom is that the top rack is a little hotter thus you should cook your spares up there. In both my 18...

I got it as an impulse buy. Hey, it said Weber, so I was on it. It's a decent app, but no real info that you can't find in the book/email. It's only real "app" function is that it will generate a grocery list for you from your chosen recipe. If you've got $5 to waste, it's fun to have on your...

Wow! That's all I can really say...WOW!! Cooked 18 wings tonight...36 pieces once little drummie was seperated from wing. Absolutely wonderful. Everybody from the 7 year old up liked them. The 7 year old did think they were a litle hot, but he still ate 4 little drummies. These will make...

Just read the bulk of the posts on all 13 pages of the thread...think there is drool in my keyboard. I'll be cooking these for the first time tomorrow night and I'm excited! My question now, anybody ever do these in a WSM? I'm sure it would work. I've got a party I'm helping cook for in a...

The finishing glaze mentioned in the recipe...is that more of the liquid seasoning or a seperate glaze or just BBQ sauce?