Recent content by wayne patton

All he pieces were 175-180 after 3.5 hours running the WSM at about 240-260. They were wonderful!

Hi All, I put some chicken breasts and thighs on an hour ago, on my WSM. The temp quickly came to about 235. I have all the vents open so it will get a bit hotter. If I get it to 250, how long do you think it will take some large chicken breasts? Both racks are full, 14 brats, and some thighs...

Nahh . . I thought about a pic as it was going on, but I was running late.

They all just went on my WSM!! 12 Brats, 3 racks of Pork Ribs and a 2lb Salmon filet! Brats should be done in 2 hours, Salmon in 4, Ribs in 6! Dinner for a few days . . . What are you all cooking today? -wayne

That was the before pic as they were going on. They cooked today at about 225 for most of the time. It climbed to about 235 the last 90 minutes and I left it alone. I used "Bone Suckin Rib" rub today. One rack got some Weber Classic BBQ Rub just to use it up since little was left. The Prom...

They are in the cooler. No grill where we're eating but there will be an oven. I may throw em in there for a couple min, just to get the temp back up. I'll see when I open the cooler!

They are done! 6.5 hours and they are pulling apart. Should I let them cool and re-heat or is putting them in the cooler to stay warm ok??? Dinner is 2.5 hours from now! I needed to get them done a bit early as the kids all gather at a local park for pictures and I can't miss that.

It's bee 6 hours, time for a check. I checked an hour ago, and they were not done. If they are done, I am planning on putting them in a cooler to stay warm until dinner which is two hours from now.

All, I think I have received a nice compliment from my daughter and friends. We cooked dinner for 4 couples last year serving ribeyes. This year were are doing dinner for 10 Prom go-ers plus 4 adults. They actually requested my smoked ribs this year rather than steaks! I bought 12 racks of...

They were very tender. When I picked the 2nd one up off the grate, I broke in half . . . I had daughter and boyfriend picking pieces out of the pile when I was pulling the meat! I also threw on a dozen brats . . . those are almost gone now. -wayne

Wow . . . long time today. Ran smoker at 235-250 most of the day. 17 hours later . . . They are currently resting under some foil . . so I can get it pulled and go to bed! I think I'll try an overnight cook next time!

They are about 8 and 9 lbs each. Both were packaged together at 17.55 lbs. I don't have a target time. Whenever they are done. The ones I have done before took close to 14 hours at about 230 degs. I have it running just under 250 now. So I am hoping for 6-6:30 done time. I am going to throw some...

It's been holding steady at 225. I just opened two of the bottom vents a little to see if I can get it up near 240-250. Top vent wide open as usual.

Local grocery store had a large meat sale. I found 2 pork butts at about $1.39/lb. I put them on at 5:30 this morning . . It's cool out today, smoker running a bit cooler, having to run one of the bottom vents a little more open than this summer when I got my WSM. -wayne

I was reading old threads and found this. My method is not listed so I thought I would share. 1 large piece of newspaper, 1 piece of wax paper, roll them together with the wax paper inside. Wrap the resulting "tube" around your hand making a donut shaped thing. Put that under the chimney and...