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  1. C

    Any cons to a hot'n'fast brisket?

    I have cooked one brisket hot-n-fast. The brisket was tender and moist. It tasted more like a roast beef than a smoked brisket. I greatly prefer the taste I get by cooking low and slow.
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    Weber is best briquette

    I just replenished my KBB pile during the holiday sale at Home Depot. Its hard for me to spend more than $10 for 36#. Maybe I will go by Target later today and see if they have the Weber at similar price.
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    6 Pound Brisket Flat

    Good job ������ I cooked a 10# flat Friday night and Saturday morning ~14 hours before wrapping, then 2 more and pulled it at 201 degrees. Rested for ~4 hours and it was fabulous (it ain't bragging if its true).
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    Cheating on Briskets

    No such thing as cheating in BBQ. If you and those you cook for are happy its a win.
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    WSM 22" Upgrades?

    The only time my bowl gets wet is when I wash it, and that only happens if I am lazy and I don't throw away the foil soon enough after a cook and the dripping eat through it. Save a lot of clean up time, crumple foil to form spacers that sit in bottom of bowl, place multiple layers of foil...
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    Increasing Cajun Bandit door curve for a better air seal

    When my WSM was new I was real hung ho about improving it and the Cajun Bandit door was in the shopping cart many times. Thankfully the only thing I did to the WSM was to connect the charcoal ring to the grate with stainless steel zip ties. Way to many reports of this expensive door not fitting...
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    Brand New WSM 22" Not happy

    Hopefully getting a new Bowl will make you happy, but it is highly unlikely that It will be any different than the original. With a tab bent down in every hole on the vent wheel as stoppers its impossible for it to completely seal.
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    Brand New WSM 22" Not happy

    100% agree.
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    Taking the Fun out of Smoking...

    I never made charts, but when I was trying to learn how to BBQ I kept a very detailed log of each cook. Now cooking BBQ is pretty much just like cooking a casserole in the oven.
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    I've never liked the WSM!

    3 or 4 stainless steel zip ties do the trick very nicely.
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    My thoughts on Weber's Charcoal

    Dwain and Chris, Nice write ups. Thanks. Everyone, Why is the amount of ash left over a concern?
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    No smoke flavor in meat

    I love it, very funny.
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    Question on the 3-2-1 rib method

    There are no hard set rules for cooking ribs, 3-2-1 is a pretty good starting point for either BB's or spare ribs. Everyone needs to cook a few times and see what they (and the people they are feeding) like. I smoke ribs starting @~150 letting the cooking temperature rise slowly to ~230 over ~4...
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    Aaron Franklin Brisket?

    "....The brisket, coming in at about 9.5lbs, was cooked low and slow (fluctuated around 200-260) for about 8.5 hours. I wrapped when it reached 192 (so 6 or so hours in) and it became probe tender two hours afterwards. I let it rest in a cooler for an hour or so ....." Your brisket looks...
  15. C

    2 questions - briquettes quantity and temperature

    If your WSM kills the fire quickly when you shut off the vents there is certainly nothing wrong with starting with a full load every time. I used to do it that way and FWIW I never had any issues reusing the left over fuel from short cooks for the next overnight low/slow cook. What I found was...
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    No smoke flavor in meat

    Many people (probably most here) advocate using just a few pieces of wood in the WSM. I am not one of those people. I cook on the WSM a lot and for a brisket I use 8-10 fist size wood chunks distributed across the coal bed. I use the center Minion fire starting method and cook low/slow...
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    Question about rib racks

    I used a rib rack for the first time last Saturday and it worked very well. It is the black porcelain Charbroil rack, and I got it at Home Depot. I smoked the ribs for for about 4 hours <250, I flipped the ribs three times so each end was down about the same amount of time, and then wrapped...
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    Longer burn times?

    22" WSM here. Empty foiled water pan. 15-18 lbs KBB. Start fire with 10-15 briquettes or a Weber starter cube right in the middle of the charcoal bed with 3-5 briquettes stacked around and on the lit cube. I use 8-12 fist size wood chunks distributed across the unlit coal bed. I try to cook...
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    Proud owner of a new 22 WSM

    I have had my 22" WSM for 3-4 years and it is stock with the exception of the fire ring being attached to the charcoal grate with stainless steel zip ties. Works great for me (I am a low & slow cook). I cook with a empty foiled water pan to minimize clean up. I am in the it doesn't need...
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    Smoke ring

    I have tried everything except adding chemicals to the meat chasing the smoke ring. I see plenty of pictures of beautiful smoke rings so I know it can be done. I gave up worrying about it after the first year and have settled on serving delicious smoky meat.

 

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