Search results

Me to I was pulling weeds.

I'm with Tony on this one, I open one vent at a time. If I really want to kick it up fast I open the vent that has the wind if any blowing in it. After several smokes I have one vent open 100% most of the time.

Well first I would like to say thanks to everyone who replied I have more then enough info on creole. I stablized the smoker at about 250* shown in picture 1. I smoked this bird for 3 hours before I checked for doneness. The smoker hung around 250* and the food around 155*. I kicked the smoker...

thanks, i'll try and get some.

Don't laugh, but what is creole?

Tomorrow I will be smoking a 4.7 lb. turkey breast. It is flavor inhanced and thawing out now. Any suggestions for a rub? I will be using a small amount of apple for the smoke. I plan on cooking at a low temp since this bird weighs only 4.7 lb. Thanks in advance for any help. Of course I will...

I'm with you guys I reuse the coals. as a matter of fact I think I'm doing good temp management if there are some coals left over.

I just got a foodsaver for a gift and will try to seal in some rub this weekend. It really sounds like a good idea. I will post my results when I'm done.

Good luck and have fun. I'm on Chicago time and I figure you should be pulling it off around noon tomorrow. Whats your plans. What rub are you using?

Here are two beer butt birds I have done on the WSM. This is how I cooked them. Indirect cooking using 25 to 30 Kingsford on each side. Stabilized the grill at 350* and put the birds on. Checked for doneness after 1.5 hours. I used the basic barbecue rub out of Steven Raichlen's book How to...

My parents heard the same story so they hooked me up with the webber roaster. The beer goes in side the roaster with no fear of metal or plastic going in your chicken. Here is a picture of the roaster and where the beer goes. The chicken turns out great either way.

I have found that the WSM holds a consistent temp longer without much adjusment.

Here is what I do with very good results. Get yourself some dividers made from weber for indirect cooking. Use 25 kingsford on each side and drip pan under chicken. See first picture. After the coals are started and poured out put the lid on close bottom vents and keep top open. Stablize temp at...

My parents picked one up for me and have used it a couple times now. The good thing is it is very stable and catches all the chicken grease. The picture with my hand is where the beer would go or whatever you want to use. It has a Teflon coating and cleans up easy, but if you want to show off to...

I can tell you my fishing partner has a Big Green Egg and does very well. He smokes and grills and the food is great! I do as well on the WSM for about half the price. The only differnce is the BGE uses less fuel.Oh! I almost forgot the BGE is very heavy and is best left outside. If you leave it...

This is my second try at britu and they get better every time, as usual the WSM held its temp steady and cooking ribs really slow and low. The first picture is the temp gauge before putting the sauce as well as the second only a picture of the ribs.

Well with the price of babybacks in Chicago being on the high end and my lack of experince with ribs, I practised with one slab. The good news was they went on sale this week and of course more ribs to be smoked. Now if the weather here would cooperate I will have more pictures by the end of the...

Here is my attempt at BRITU and they turned out great. I may have used a little to much honey. I also added the BBQ sauce when the ribs where on the grill, I like to warm the sauce before I eat. Pictures follow. The first is the Temp before I opened the top for the last time, the second is the...

I did a full chicken with a coating of season salt and it turn out a great and a real confidence builder. Plus the price for chicken is worth learning about WSM temp control without it coasting you an arm or leg if you blow it.

Used smoker tonight as a grill to do a drunken chicken. Stablized the smoker at about 325* and 1.5 hours later some really good chicken. Used apple and cherry as my smoke wood. Kingsford charcoal and 30 coals on each side using indirect cooking...