Recent content by Steve Liguori

Been a while since I've participated in Smoke Day but I managed to get some ribs cooked up on the 18.5.

Finally got some ribs going after spending most of last year just doing pork butts for parties. First Smoke Day in a couple of years.

Beautiful day in Upstate NY. Spare ribs went on around 11:30 this morning and cooked through the afternoon. Getting ready to pull, slice and serve.

Looks excellent! Love the CB kits!

This one fit perfectly. Maybe because it's only a flat?

Thanks again, everyone! The 18.5 definitely produces the best smoke rings I've ever had in my limited smoking experience.

Thanks, all! The charcoal ring was maybe 2/3-3/4 full, spread evenly, and I fired it up with about 25 lit over the top. I used hickory for the wood, a couple of chunks to start off with and a couple more about an hour in when I flipped the meat. It took about 3 hours to get to 160 internal...

Just want say thanks to everyone and note what a joy it is to cook on the 18.5" WSM. It held steady between 270 and 290 through the whole cook. Wow! This was for my youngest girl's birthday dinner. It was a 5.5-pound flat with Worcestershire sauce and Montreal Steak seasoning rub.

Hope your cook went well! I did 2 9-pounders for the 4th and used McCormick Grill Mates Barbeque seasoning. The seasoning seems to go on sale in my neck of the woods quite often and it receives a favorable response from my family. I shoot for 275-300 with my temp and usually foil or pan at...

I do what Len Dennis does: a foiled clay saucer. The temps remain very stable and on my 18.5" WSM, I have easier access to the fire pit through the access door. I have only had 4 or 5 cooks on my WSM, but the last three (chicken, pork butt, baby backs) have been with the clay saucer and have...

I have a Cajun Bandit and really like it a lot. It is very well built and works like a charm. And as Randy noted, it's very convenient to remove it and have a kettle. I use it on my Performer and can crank out a lot of meat on it when needed, which is basically why I bought it. I like the WSM...

I agree with using less wood. My wife is sensitive to the taste of smoke, especially on poultry. My last batch of chicken didn't use any wood at all. I still use wood on pork and beef, but not really a lot, maybe 2 or 3 fist-sized chunks at most.

Do you have to worry about rust after cutting the notch?

I should add, there were three thighs leftover which I just chopped up for chicken salad. Best damn chicken salad I've ever had!!

I've been wanting a WSM for some time now and Smoke Day seemed like a good target date. Arriving the day before: To break it in, some chicken thighs with Yardbird and America's Test Kitchen Beer Can Chicken rubs. I ran it without water and after about 1.5 hours the thighs were at 170...