Recent content by Ron Strilaeff

Thanks... I'm learning and having fun. Today is a 3.5 lb beef shoulder roast over the natural charcoal.

We didn't pre-skin it but should have since the skin is inedible in my opinion. But the only way I know to get if of is to boil first and then it will peel off. But I think boiling will also alter the curing and smoking process. After it was done, we sliced it really thin and then cutoff the...

Inspired by Chef Matthew Lang's technique here http://www.heritagefoodsusa.com/chefs/beef_chef_2.html (and the fact that I'm the proud new owner of an 18.5 WSM), my wife and I decided to give it a try. She did all the brineing and rubbing. Right NOW it is in the smoker with applewood and a...

Well, I would consider the second cook a failure. Instead of "smoked steak", I got black, extremely salty jerky. We were able to eat some of the middle part of each, and my wife saved the bulk of it by dicing it into some soup stock which simmered for several hours to rehydrate and...

Update: I guess it's the Publix brand coals because I'm having a hard time keeping the temperature high enough. I had to open it up and light a whole new chimney (loosing 30+ min of cooking time). I put in a few black coals on top of the burning white ones after I dumped them into the ring...

Hey all, Just got my 18.5 WSM smoker Tuesday and it will be set up primarily as a grill with the charcoal bin up high where the water pan and lower grill should be. I'm a very inexperienced meat cooker, but I know that overcooked meat is bad. So I cooked some burgers and fat onion slices last...