Search results

I love lamb, and tried smoking a boneless piece of leg one time. It turned out dry. I would love to hear from folks who smoke this delightful meat successfully. What wood do you use? What rub do you use? How hot & how long? I just bought a 3.7 lb piece of boneless leg of lamb and want to try...

I wish I would have thought of that - but too late! Next time.

I left them on for about 4.75 hrs. They looked great, including a nice smoke ring. The texture is a lot different than St. Louis. The meat fell off the bone easily and for the most part is very moist and tender. Some areas (of the same rib) were a little dry. All in all, they turned out...

I like to keep my smoker closed so how are they if you don't mop them?

I have not smoked baby backs for years, as I really like St. Louis ribs a lot. Today I am smoking 10 lbs of BB's. What do you think? 250° for 5 hours and call it good - or do BB's cook differently than St. Louis? I'm not really into foiling if it's not necessary. I just like to rub with...

I realize that the WSM water pan is designed to introduce water into the cooking environment, but frankly, I'm not so sure it is necessary. A lot of the meats we cook are fatty, which keeps the meat pretty moist as it is. I've done it both ways, and frankly I never saw the point of adding...

I tried water a few times in the beginning, but found that it made a big mess, and eventually would cause rust. I switched to a sand filled water bowl topped off with a foil covered terracotta tray. My thought was, that the sand would be a heat sink... It was very difficult to lift and move...

Great. Thanks for the tips!

I already cooked the ribs last weekend, so 250º for 2 hours should do the trick?

I bought some fairly lousy St. Louis ribs that had larger boneless flaps of meat on the ends. I cut those flaps off so I would have nice shaped St. Louis ribs. I froze those flap ends and would like to cook them. Do they cook like St. Louis ribs? I usually cook at 250º for 4.5 - 5 hrs, but the...

It's been years since I cooked Baby Back Ribs, as I really like St. Louis cuts - but lately they have been priced very low in my area and I am tempted to try them again. With St. Louis Ribs, I trim the fat, remove the membrane, cut away any flap meat, slather them with mustard and rub them...

I must be dense... why do you add these u bolts to the lower fire ring grate?

Serge, I don't see any difference really - but it looks very good. It gives the WSM a very upscale look.

Rich, That's the one I now have - with the square hole. I originally had the round hole door, for my original WSM latch, but when I upgraded my latch, I ended up getting a new door that matches the new latch, as I didn't want to mess around trying to make a round hole square. The CB door not...

Joe, The compression latch is adjustable so you can squeeze the door at different pressures. The original latch that came with your WSM is not adjustable and could be the reason that your door leaks - as when the center gets pulled in too tight, the outside edges tend to pull "out". If you...

When I remove the brisket from the foil the bark will be gooey I think. Can I remove it early and set it back in my WSM to dry out the bark again? If yes, how long does this drying out take?

My WSM is heating up and I'm about ready to go... another question please - During the stall, I'll wrap either in tin foil or brown paper bag. If I take it out of the foil at 185 - 190 and put it back in my cooker until 205, will the bark go back to being crispy again?

I decided to not inject my first ever brisket. I made up the broth, but then thought I'd see what it's like natural. I did however take some of the fat and meat trimmings and simmer them in that broth that I 'was' going to inject... Can you inject that simmered solution into a brisket? There...

Mick, thanks for the tips. You'll find your new WSM to be a walk in the park compared to a stick burner. I finally got my WSM set up with a BBQ Guru DigiQ and it's even easier! The only time I have to check it now is to see if the Guru is holding the temp steady, because it is hard to believe...

Mick, Thanks very much. Great looking meat too! Do you guys ever slather brisket with mustard then add your rub?