Search results

I am going to fire up the smoker this weekend when some family is in town and wanted to pull off my first BoB and I wanted to get some feedback on my strategy. I have a 7.5# butt that i'm going to rub with The Renowned Mr. Brown rub and put it on the smoker at 6am (assuming dinner starts around...

Yesterday I completed my first smoke on my new 22" WSM. Everything turned out great due to the great content and knowledge from this site! I used the BRITU rub/cooking method. The only part that went sideways on me was the higher temps during the 2nd half of the cook process. I think a...

Thanks Guys - i'll see what i can dig up

I'm up here in Minneapolis/St. Paul and i've been looking around for a place that carries large (10-12 lb) pork butts and full packer briskets. Does anybody know of a good place? I've looked at Hackenmuellers and Von Hanson's and they carry smaller butts and briskets without the point. I have...

Thanks guys!

I just got my 22 WSM and assembled it last night. While admiring my handy-work i noticed that it would be rather difficult to access the meat cooking on the bottom grate through the access door. During a cooking session how do people access the bottom grate? Do you put the low-maintenance...

Thanks Geir!

I am interested in smoking some home made brats and other cased meat. Has anybody ever tried to smoke cased meat hanging on a rack type setup, kind of like the commercial outfits do? I've seen many people discuss smoking sausage by laying it directly on the grates, and one (or two) posts about...