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    Burnt end sauce

    I have been trying to find the holy grail for burnt end sauce. A lot of recipes simply say to cube,pour BBQ sauce on and return to smoker. I havn't been very impressed with that method. I have tried beef broth with Bullion and sauce,still not impressed. But the one I tried yesterday,I am...
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    Firedial

    Anyone tried a firedial? https://bbqsmokermods.com/oem-smoker-mods-by-brand/weber-smokey-mountain-wsm/firedialtm-heat-diffuser-plate-for-weber-smokey-mountain-wsm-by.html#product_tabs_review_tabbed I'm thinking about ordering one. It looks like you leave out the waterpan,and it lets the grease...
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    Hamburgers

    Yea,Hamburgers:) I know it's a simple topic. But there is probably a gazillion ways to make them. I love a hot off the grill hamburger with provolone,with slices of COLD tomato. Just wondering what great hamburger chefs here do to make great hamburgers. Whats your favorite grill to cook them...
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    Taquitos

    I was looking for something different to do with pulled pork,and ran across a simple taquito recipe. You basically roll up pulled pork (or chicken,or beef) with anything else you might like in a 6 inch corn tortilla,throw them in the oven for 12 minutes at 425. And it's dinner time. My first...
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    Dry water pan question

    I did 5 slabs of ribs on my 18 WSM yesterday.(I don't think i would want to try 6) I have been doing it only a couple slabs at a time in the past,with good results,no water in the water pan. But yesterday most of while they were cooking i got a burn't bacon smell. After cleaning things up...
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    Temp probe interchangeability

    I'm looking at ALL of the automatic temp controllers. Since the temp probes seem to be a problem area with most all of them. I am kind of wondering if any are interchangeable. I am looking at the fireboss 200 And pitmaster IQ110 closest. I have a Thermoworks smoke,and have heard,and experienced...
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    Mustard on Brisket?

    Just wondering why i don't see any recipes for mustard on brisket. I'm a firm believer in it for bark on Pork. I'm doing a brisket tomorrow,and thinking about laying on a layer to help hold the rub on. But i have been searching,and havn't found where anybody used Mustard on a brisket. Is there...
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    Pulled Pork Temps

    I have never been all that big on pulled Pork. The times I have got it,I just havn't been that impressed. And the heck of it is,I live in Kansas City. Memories of it are sometimes dry. Sometimes chalky. ( I am talking BBQ stores here) All that said,I tried my first Pork Butt today on my WSM. I...
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    Winter

    Just curious how cold outside some of you have used your Smokey Mountain. I realize wind is the biggest enemy when it really gets cold. I did up some ribs yesterday in the lower 40's. I honestly couldn't tell much difference,in where I had to keep the vents to hold temp. So I am planning on...
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    Dividing up Brisket

    Just wondering about dividing up a brisket. Most weigh 10lbs or over. I would be hard pressed to use up 2 or 3 LBS before it got bad. Is it a bad idea to cut it up and freeze it before cooking, in say thirds and cook 1/3 at a time. Or cook it all at once,and freeze it after cooking. I can't be...
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    Smoked boneless chicken breast

    For whatever it's worth I tried the recipe for smoked boneless chicken breast here on this websight pretty much to a tee. With the exception I bought big ones as opposed to the cheaper frozen ones you buy in bulk. http://www.virtualweberbullet.com/chicken5.html I have a Smoke temp probe and...
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    Good temperature probe

    Hi all. I bought a used 18 WSM,and tried it out this weekend,and couldn't be happier. Ribs turned out beautiful. But i can see I'm going to want a temp probe for "bigger things". I am tempted to buy the 45 dollar one on Amazon,but i thought I better ask here first...

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