Search results

Chicken looks great.

Thanks all. It's fun sometimes to just toss some junk food like Spam or bologna on and not take this stuff too seriously.

Dang, that looks great! trade ya some Spam for some ribs, how about three slices of Spam per rib. Sound fair?

Looking good!

On the menu tonight, Ham, Spam and Fatties! A five pound piece of Kentucky Legend ham, three Jimmy Dean Fatties, one plain, one with rub and one stuffed with cheese and coated in rub. And, last, but not least, a big old hunk of Spam, no rub on it cause I like the nice, delicate flavor to stand...

Meat will take on smoke flavor as long as you continue to supply smoke to it. The smoke is not absorbed into the meat, it accumulates on the surface in a process known as adsorption. The smoke ring is a chemical reaction and can be created just using charcoal alone or Tender Quick meat...

Your plan sounds pretty solid. A whole chimney of lit is going to really to heat up fast, I generally use a small amount to start and always put the meat on as soon as the cooker is assembled. If it gets done early wrap it in heavy duty foil and hold it in a cooler with some old towels or...

What happens in a Brinkmann blast furnace isn't going to happen in a WSM.

Come on over, and I can tell you how good everything was!

No, these didn't. Are you using enhanced ribs by any chance? Or possibly hickory wood? Some guy's/gals have said both of those could cause a ham like flavor.

Nice pickup Gary. My 18.5 is also a 2006 model.

There's a lot of great ideas in the mods forum. You might also look into installing handles, they can be really useful for hauling these big boys around.

If you head down to the WSM Modifications forum and search "wheels" you'll find that a lot of WSM owners have done that, and you'll see how it can be done.

Things always taste better to me the next day, probably because the senses are dulled from the smoke inhaled during the cook.

Thanks!

No water for me in either WSM. I tried it one time back in 2006 when I got my 18.5 and realized it was way too much mess and trouble. Since then I've used foiled empty pan, foiled pizza stone in the 18.5 and foiled clay pot base in the 22.5 and have even tinkered with no pan at all, which...

Outstanding.

Thanks everyone. Russ, cooking temp was around 250-260 the whole time and the skin on the turkey was rubbery because of the low cooking temp, but we never eat the skin anyway.

Brined the turkey breast for about 8 hours in apple juice, salt, honey and sugar then air dried it in the fridge for about four hours. Put it and two racks of St. Louis style spare ribs on the WSM with three golf ball size chunks of pecan and a foiled clay pot base in the water pan. I pulled...

Dang, that looks good.