Recent content by Marko V.

Thanks, that could be the reason. Prior to soaking the chicken, I left the brine in the fridge overnight, so it was cold, but not really freezing... I tried one of the leftovers yesterday, and it is not so terrible, but still much prefer texture of slowly grilled chicken meat.

Haha, a fellow Slovenian (almost) in the forum!! Excellent!! Do you know of any living relatives here? You should come and visit someday. Lake Bled is one of the most iconic places in Slovenia. My mom had some relatives in the Cleveland area, but we more or less lost contact after Grandma died...

Well, Bratwurst (Slovenian: pečenica) is pretty standard here in wintertime, but it is very rarely (if at all) smoked. I am already thinking about some kind of Bratwurst-rack to be able to cook more of them in a single run. Regarding Excel, it's just a few colors and some merged cells. What I...

Wow, thank you everyone for your very kind and encouraging comments! Sorry for responding so late, but I am located in a completely different time zone than most of you... Marko

Thanks for the welcome, guys! This is such a friendly community. Right! And still, winter does not prevent us sipping cold beer while we cook!

Hello everybody, yet another European member on board. Up to until a couple of months ago I did not even know that something like "low and slow" cooking existed. So far I have been a happy kettle grill user, to much enjoyment and delight of my family and friends. One fateful day I decided to...

And here are the final results. Sorry for the photo quality, I was in a great hurry as the whole table of people was waiting to be served. I am happy to say that everybody liked the meat very much. I am extremely satisfied with WSM and looking forward to future cooking adventures. Thanks also...

Here is the operating theater. Rain was forecasted for the afternoon, so I used this tried-and-tested nook under the stairs for shelter. Temperature was about 5 C above freezing. To the right is my freshly acquired trove of apple wood. Total time of operation was 7 hours. For making smoke, I...

Hi, I am a new member in this forum, and I thought to report the first cook in my brand new 18" WSM. I had no previous experience with bullet smokers, therefore I did a dry run a day before to try the operation and to see how our local brand of briquettes performs (I am glad that I did it, it...