Search results

Sorry to revive an old thread, but it's urgent :) Is this method doable on the 14" as well? I'm slightly worried because the fire would be much closer here than using the 22"... and I start to cook in an hour or so :) Any advices?

Thanks Lew, very useful! It's nice to know that I have some backup plans if things go worse next time! Anne, fabulous idea :)

A question aimed to the owners of the smallest WSM (cc @Anne): did you ever have a problem with overloading the smoker with meat? A few days ago we had a company party where the main players were two Weber gassers.. still I decided to cook some appetizers for that large number of people, so I...

Well, they were sold us Omaha steaks.. I hope they were such, but they were really good anyway :) Steak prices are about the same here, about 17-18 USD per pound for ribeyes and chucks, slightly more for beef tenderloin. The cold grate sear lets you have the same homogeneous golden brown...

A friend has come over the other day and I scored some serious-looking Omaha chuck steaks from my favourite butcher for the occasion. I'm still a big fan of reverse searing, especially paired with the cold grate technique. These nice pack of steaks were cooked that way: got them to 115F on the...

Steve, I cook on a 14.5", use only lump, have the heat deflector in place and never had a single problem with ash. In fact, my cooker goes over 10 hours with a single load and it's easy to add some more coal throwing in the door. Did 13-14 hour cooks with it already, and still had lots of place...

For the record, I bought a SNS back some years ago to let me smoke in my kettle using lump. (it's a no brainer with the snake method using briqs ofc but I'm a lump guy). The plan kind of worked out but it was still some hassle going low and slow this way. Since then, I bought a WSM so I'll...

Love those wings, Robert. Gotta try that mayo way once.. did you do this right before cooking or season it hours before? Thanks!

Had a nice sunny Saturday on the weekend, thought I'd try to make some nachos for lunch, roughly based on the recipe found in Project Smoke (an excellent book btw, much recommended). It did not take more than half an hour to take the 14.5" out and get it up to temp. It also turned out that my...

I would like to highlight this part from the FAQ: Having no shelter to stuff the cooker in, I always do that and works just perfect!

I found a no-so-good picture about the small house (note the Smokey Joe in our outside kitchen in front of the house): and a much better picture of our closest neighbourhood - I loved this view so much!

No, luckily no tents. We rented a small house there, about 100m below the top station of the chairlift.. no roads, no slopes here, right in the forest. We asked about the local regulations about using fire outdoors but turned out that it's up to the appartman owner, who supported our plan.. even...

Have spent some days on the hills in Austria, living at the top of the ski slope, only approachable on ski/snowboards. After considering our options carefully, the best bet was taking a 14" Smokey Joe with us, which was used for cooking for 6 through 3 days. Now to share some of the fun we had...

Lynn, since you mentioned the Slow'N'Sear.. I bought one to let me smoke using lump in my kettle and used it about 10 times for this purpose. Since then, I also bought a WSM so probably will never use the SNS for smoking again, but I still absolutely love it for high heat grilling. It creates a...

Cliff & Barb - thanks for your nice words, I know you are both experts on this field, I'm so happy you liked them! Timothy, that's a stock PizzaQue kit indeed. My trick was leaving the parchment paper under the pizza (tried single and double layers as well) for the whole cook to slow down...

Yesterday night we had a Halloween party for the kids and filling the house with 4-5 years olds made me think that cooking pizza outside on the terrace wouldn't be such a bad idea after all :) Preparations in the afternoon, I went with this layout, coals filling the two baskets and the space at...

I have no concerns as long as it's pure wood, no chems. I wonder though what kind of heat shield you came up with at last. Can you post some pics about your PizzaQue setup? Also, did you fire your kit up yet since you sniped it on eBay? :)

Few days ago we visited a friend at his holiday cottage and we brought the small WSM with us for fun. That friend of me just loves tinkering and is pretty good with tools, so once we arrived, he took a piece of old stove pipe, disappeared for 60 minutes and then turned up holding this: This...

Thanks a lot Jay, very helpful!

I got my shiny new WSM14.5 for a few weeks now so I thought it's time to sum up my experiences so far. I have a few years background now smoking in the kettle and I was really wondering how different cooking with the WSM will be. Well, it *is* different, for all the better! I only had 3...