Search results

Funny thing is: You never know. A friend of mine managed to score one of these from the local version of craigslist https://www.barbecue-smoker-recipes.com/grillson-pellet-smokers.html For free :)

Since I started kegging my beer, I now also keg water :) I got 4 x 8 litre oxebar kegs and 1 is always with filled with carbonated water.

We don't have memorial day here, but I am going to make an effort and join anyway. Probably chicken, but I also have a ham (small one) that I may give a try. Normally I boil and eat or finish in the oven, but smoking gotta be possible... Or maybe something totally different... I'll decide a day...

Yes please!

Great! So I don't have to hurry :)

Looking good, Going by the title I wondered uf you were wrapping shoe polish or floor polish ;) These are much better :) :)

Just came to have a look see (again). Still been smoking and grilling, just not been posting much. Anyway, not being American, I assume it is this coming weekend?

Thanks :) Looks like I'm on the right track. It's only a small one (750 gr), so nice to try. I'll keep taking pictures. I got no problem with getting the WSM high in temps when needed, and it ain't freezing here

Thanks Chris, but it's not a ready to eat ham :)

It's defrosting... Right now just in a cooler box. I'll move it to a waterbad a bit closer to the time, but with enough time to air dry it a bit before it goes on the wsm. It's boneless Pics to follow once I got a bit more sun. I run fully on solar and it's a real grey day so have turned off...

I'm planning on letting it go higher than 135 F internal. I was thinking more of 160+ F These things are cured but not cooked! I won't be glazing it. Not a fan. It's only small, so shouldn't take too long. I can always ramp up the heat if I don't like the way the fat renders/crisps ;) It got...

Thanks for the quick responses. I don't want to boil it first, but I do think I',ll soak it in water for a bit. It is not very salty. I'm thinking of WSM, but without water pan (water pan is actually in use by the dogs). Our charcoal is mopane and already gives a lot of flavour. I may add a...

I got this small ham, it's cured (mini gammon ham). Generally, I boil them and eat, but now I'm thinking of putting one on the wsm. It got enough fat, so shouldn't get dry. I hope. Anyone tried this before and/or has any advice? This type of ham is only available here around christmas, so...

I very often use my wsm 14 as a barrel cooker (No waterpan, no diffuser) Works for me. I put meat on the top grid so any flame from dripping fat won't reach the meat. Thats the only thing that would worry me with hangin meat I would love to get an extra middle section or a 14" rotisserie ring ;)

I've only ever used mopani lump charcoal in my 14" wsm and I don't notice any issues

I do the same as @Brett-EDH (and I also expected a meat grinder story, maybe about one that was not cleaned properly after use....)

On my wsm I keep a bit of an eye on the build in thermometer. On my hillbilly kettle, I just go for what I think is right. Sometimes I use the lid, quite often, I don't I do check the internal temp when I do whole chickens, but thats about it. I used to use temperature probes etc but decided...

Nice! My kind of food ;)

These onions were quite small, I think it is best when they are not too big. I prepared them on the wsm 14, top rack, no water pan, lump charcoal, no lid

I have no oven, so I use the uuni/ooni 3 and can only make small, flattish bread. I use the following, then divide in 4 and keep in the fridge 150 gr active 60% hydration starter 750 gr flour (mixture of AP and brown) 500 gr water. Stir, quickly kneed till it comes together Let sit for about...