Search results

That Smokering is insane. How do you like the SmokeFire so far?

Back Bacon!

I took the trimmings from the end of the flat and made a simple Texas style chili in the Instant Pot for lunch yesterday. It was really delicious and the meat was super tender after only 35 min of cooking.

This was the last full packer I could find at Sam’s. I trimmed quite a bit of the flat off just so I could make it fit in the WSM 18.5. End result was fantastic.

There's a youtuber out there, Baby Back Maniac, who was an early adopter of the Smokefire. He has a few videos talking about getting grease fires when cooking low and slow on the Smokefire and he thinks there is some design flaw. I assume the work around is to use a drip tray. Have you had any...

The 19 pounder barely fit in my WSM.

Brisket turned out fantastic! It took about 6 hours to get up to temp and have a good bark set prior to wrapping. Then, about 2 hours in the oven at 300, the internal temp reached 205 and the probe tenderness seemed good. I cut out the tin foil and let the steam escape for 15 min or so, then...

I procured a 19 lb. Angus Choice Brisket from Sam's Club that I intend to cook on Christmas. They didn't have any Prime Briskets. They only had 8 - 10 lb briskets and some larger ones like the one I bought. I have never cooked one greater that 12#. I plan to go hot and fast. Plan is to run the...

What's your favorite smoke wood for turkey?

Sous Vide followed by a quick sear.

I have a Sous Vide and you can cook the burgers in the Sous Vide to 135 or 140, then do a quick sear and they turn out great...perfectly pink in the center and charred on the outside. So basically same concept, but different technique.

I'm watching it. The thing I don't like about typical BBQ shows is that they don't have time to make BBQ because it is a timed competition. It is really more like grilling than BBQ.

I have an Ooni pizza oven. https://ooni.com/ For $300, it is a great value. I have the Ooni 3 and I run it using pellets.

I'm curing some salmon and thinking out loud. My original idea was to just smoke it at around 150 degrees. However, this idea popped in my head and I'm wondering if it would work. I really like smoked salmon. I have an ATS. What if I ran the ATS so the fan was circulating air in the cooker/WSM...

HD and Lowe's had the 2x20 lbs. bags for $12.88 in my area.

The first one I did not wrap. The second one I did wrap. The second one cooked hot & fast turned out better.

I cooked two whole packer briskets this weekend on my WSM. Both were approximately 11 lbs prior to trimming. Choice briskets from Sam's Club. Friday, I did an overnight cook low and slow at 225. I separated the Point & the Flat and made burnt ends. The Point turned out great, but the flat was...

If you throw the grates in the gas grill and run it on high for about 5-10 min, most of the residue gets burned off, then you can just give them a quick scrape with a wire brush and they are clean.

Thanks for those links. I was able to get it retrofitted using some of those ideas and a few trips to the hardware store. Working perfectly now and nice to have the gas assist working again!!!

I have an old Weber Performer with the stainless steel table. It has an old propane tank that is a smaller tank than today's 20 lb propane tanks. I can't get the old propane tank refilled anymore. Is there a way to retrofit so I can attach the ignition system to a standard 20 lb propane tank? I...