Recent content by Oliver S


 
  1. O

    Last few cooks...whole chickens and some spare ribs

    Everything turned out great. I can't bear the thought of a weekend passing me by without smoking something. :D (I put a cabbage underneath the ribs. It wasn't a hit with my wife and my mother, but I liked it fine) Plans for the long weekend are 6 pounds of bacon, and a veal breast that was...
  2. O

    First two cooks on my WSM, bacon and beef ribs

    Thanks. :) I'm hooked, already ordered a ton more local meat. This is going to be an expensive hobby.
  3. O

    First two cooks on my WSM, bacon and beef ribs

    First off I took about 6 pounds of pork belly, divided it into thirds, and seasoned each one differently, letting them cure for about 8 days while we were on vacation. Then when we got back I smoked them under 200 degrees with a few chunks of hickory for about 4 hours until they reached 140, and...
  4. O

    Good Morning from Switzerland

    I fired it up for the first time, and judging by what I've read, I was lucky in that I had a pretty easy time of controlling the temps and shutting it down at the end with the vents to save some charcoal after I was done. It's a monster, but a beautiful monster.
  5. O

    Good Morning from Switzerland

    Thanks. :) Basically my wife and I wanted to see the world and try out living in the center of Europe for a while. 12 years later, we've got 2 kids in the local schools and an old house in a small village.
  6. O

    Good Morning from Switzerland

    My wife and I are both transplants from the US trying to get a little taste of our former home (she's from Texas, I'm from the east coast) so we decided to get a WSM. We chose the 22 over the 18 because you never know, but that thing was unexpectedly massive once I put it together. At Swiss meat...
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