Search results

Thanks everyone for the help. I made some pulled pork and pulled beef over the weekend. I used two pieces of cherry wood they were in total about the size of a fist. They were 75% buried in the coals. I wrapped the meat to finish. There was about zero smoke taste, which I did not like. She...

I made this over the weekend with some pulled pork. The beans stole the show, they were great! I used the cayenne, I love the way it finishes with a little spice. I'm not sure if anyone already mentioned this but I used a potato masher to breakup the apples, it worked well.

I made some pulled pork and pulled beef over the weekend. They were both good, although slightly dry. From what I've been reading I don't think they were done, or possibility they were too small (3lbs each)? Also I think I may have pulled everything too thin which also dried things out. The...

I go lid off to sear, then indirect covered if needed. I don't have the charcoal holders but I've used bricks before to raise the grate.

It was a whole chicken cut in half and the temps were around 350°C. I've never burred the wood in the unlit coals as someone said earlier, I will try that also.

Yep. I think i'll stick to grilled chicken for now. I'm planning on doing some ribs or brisket this weekend. I will let you guys know how it goes. Thanks for all the suggestions. Ps what s an OP?

It took a while but I finally figured out how to post picks from Picasa.

Thanks for all the help. I will probably try no smoke. I will also try to get some apple and some type of non fruit wood. Mesquite? Im thinking maybe its something about the fruit woods. I looked on the menu of the restaurant we went to but it did not say what type of wood they use. I will...

It came out decent smoked. Next time I will definitely grill it. I think an overnight marinade is too much for smoking, its probably good for grilling though.

I'm from western mass. It's tough to get any type of bbq stuff this time of year.

What is creosote? I'm thinking of trying apple wood and a salt and pepper rub, then building off of that.

Could be the chicken thing...she likes the ribs more than chicken, chicken is always a problem. I don't use lighter fluid and always keep the top vent 100% open. I'll try to change the wood. Maybe the charcoal also. Lump is hard to get this time or year in new england. So Apple is sounding...

Just cherry, so yes I could be that. I thought cherry was mild though? What would be a good wood to try?

My wife never likes the food I cook on the smoker. She always says it tastes too smokey just about every time. So I've been trying to use less wood, the last chicken I made I used one piece of cherry wood. It about half a fist size and dry. The only time she really did not say anything about...

They turned out decent, although they weren't quite done so I finished them in the oven.

I was able to sneak in a quick cook during the week. Road side chicken. I marinaded them last night, they are in the WSM right now. I probably would normally do this in my kettle, but that's buried in snow right now. I'm going hot ~350°C. I wanted 325°C but this is fine.

I was worried about this too. I'm glad I found this post. I am going to prep some chicken tonight and cook tomorrow. Did you use the regular recipe minus the oil? Kettle or WSM?

Well it did not come on Saturday. It should be here Monday so hopefully I'll do my first cook next weekend. I'll might do a butt, I've never attempted one on the kettle. The extra time will help me find a place for it. Space on the patio is at a premium right now. Thats my lonely kettle and...

My wsm is on its way...lets go fedex. I've smoked some on my Weber kettle, mostly ribs. Any advice of suggestions for the first cook?