Recent content by Matt S (Brew City Smoker)

Lesson learned will try again Friday. This is only my 6th or 7th time with my WSM and have only had poor results twice. I'll definitely keep them on for at least 5 1/2 hours next time.

I ate them already they werent bad but they werent as tender as I had hoped. I add about 1/2 a chimney of hot coals to my charcoal ring which is about half full. Am I using too little in the beginning? Jim I'm going to follow your method next time. Also next time Im just going to foil the water...

Thanks for the advice I notice tho my temp drops off at about the 3 - 4 hour mark down to 200 any tips?

Spares I just foiled them and sprayed a lil more apple juice on them so hopefully It'll soften them up a lil bit.

Get my ribs so they are fall off the bone tender. Basically Ive had mixed results one time they were super tender and the last 2 they werent. The last time I noticed the slab I bought had little to no fat on them. Im using a 22.5 WSM I baste with apple juice in a spray bottle and rotate 180...

The Miller was for the chicken and me as well. You get beat up around here for drinking that St Louis swill this is Milwaukee lol. All jokes aside tho Im doing another chicken and rack of ribs tomorrow. Im going to attempt brisket soon.

I did 1 beer can chicken and 1 rack of ribs on my 22.5 in the dead of winter in Milwaukee lol. Turned out pretty good see for yourself here http://img341.imageshack.us/g/millertime.jpg/

Pics are here quality isnt the greatest but you get the picture http://img341.imageshack.us/g/millertime.jpg/

Got ribs and a beer can chicken going right now. I have the ribs on the top and chicken on bottom. I'm taking pics so I will post them later.

Ah yes the infamous pics or it didnt happen lol. I was going to take pics but all the excitement made me forget. Im doing ribs tomorrow. Ill be sure to take pics this time around.

Oh man did it turn out great so moist,tender,juicy and flavorful. It was perfect melt in your mouth chicken! Im in love! The perfect combo of hickory and rub I used paid off! You bite into this and the texture and flavors hit your taste buds from every angle!

Oh man shes chugging along nicely!

I have all the vents open temp on the lid reads 225 this is Wisconsin and winter time so Im sure the inside of the cooker is much hotter. Going to check on the chicken and spray apple juice on them in a second.

Got them birds smoking right now temp is at 225 closed the 3 bottom vents to 25% got the one on the lid all the way open. I have hickory wood and sweet blue smoke permeating thru the hood. Time to crack a beer and let the magic happen.

My Weber chimney starter wont be here until tomorrow. I ordered my 22 wsm the same day so I wonder why they didnt come together. Ive got 2 4 lb whole chickens think Im gonna make some beer can chicken for dinner tomorrow night.