Recent content by M Bailey

For burgers, other than trying to get quality meat we like to keep it pretty simple. Usually, it a grass-fed or piedmontese chuck with s&p and little lawry's on a toasted bun (both sides). Add a thick slice of cheddar with some grilled jalapeno and dinner is ready.

Everyone above has it nailed pretty well. The only two cents I could offer is don't get to wrapped up in all the aftermarket bells and whistles available for the WSM. At one time or another I've almost bought several of them, but the more I use it the more I realize I can do without them. As...

Looks great, Andy!

Great looking tacos! I'll definitely be taking this recipe with me to duck-camp this fall...

Welcome Charlie! My cousin just got back from visiting family in Dublin and Drinagh a couple months ago.

Hi Robert, there's nothing too it. I let the whole brisket rest for at lest two hours, then I remove the point from the flat. After I re-wrap the flat, I cube up the point, put the pieces in a tray, add a little bbq sauce, a little more rub, and put back on the smoker for another hour at 225*...

I just smoked a full packer brisket over the weekend and used pink butcher paper as a wrapping for the first time. My overall impression is that it wasn't too far off from the ones I normally wrap in foil or place in aluminum trays. I know with foiling them I'm able to save a lot more of the...

Thanks guys, I was really happy with the way this one turned out.

With the mild temperatures, lack of wind, and power back on this weekend I thought it was a good a time as any to throw a packer on the smoker. I started with a 14.4 pounder from costco and trimmed a little more than 4 pounds of fat off of it. [/URL][/IMG] [/URL][/IMG] I got the fire rolling...

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Photo Test... https://drive.google.com/file/d/0B99IFDpBiy-JY01vZEJ6R0hXTEU/view?usp=sharing

I just foil the bottom described in this TVWB video: https://www.youtube.com/watch?v=HR5Y3OZwlfc I seam together two 18" sheets by pinching them together (about 3 or 4 inches worth) and then folding it over itself, making sure it's a tight seam. When the cook is over and the water has cooled...

I started a cook a few weeks ago at 20*F using the minion/Soo's donut method and I was able to hit a grate temp of 245* in about 25-30 minutes. That was using a full ring of charcoal, lit with a half a (small) chimney of lit briquettes, a full water pan of near boiling water, and all the vents...

Thanks guys! Depending on what season we have this weekend (we've had all four in the last three days), I was planning to throw a brisket on Sunday morning. I've done about a dozen so far, but never tried wrapping one in butcher paper. The UPS driver just dropped off a roll, so I guess it's...

Hello Everyone! Like most newbies, I've been poking around here since picking up my first smoker. It was a 22.5 WSM that I scooped up last spring after I got burnt-out of smoking on my 22" kettle. I also have an old Genesis Silver that is still kicking, but in truth its mainly used for a prep...