Search results

sup folks: decided too do a rack of spares yesterday on the kettle. got my fire bricks setup and started with some WGC lump and chunks of apple and oak then added 4 to five lit briquettes, all went well but there seems too be Alot of harsh smoke at the beginning of the process,a dn wondered it...

rob welcome too the forum and Boomer Sooner, Class of 1986.. i find the dome therm can be off quiete a bit sometimes up too 30 degrees from the top gate..kinda just have ttoo roll with it.. cya and GO JETS!!!!! glenn in SC

thanx guys.. yea i think i really put too much rub on and did smother it.. there are sooo many opinions on when and how long too leave the rub on, i read Stubbs book and he said straight too the pit, then u have guys that leave it on for 2 days, so who knows anymore i think a happy medium will...

seen lotta folks talk about QT.. Think i read too apply it and let it sit for a few minutes then rinse off and prepare the brisket like u would, is that correct?? does the QT and any adverse taste too the meat?? thanx Glenn in SC

hmm interesting setup.. i did use all WGC briquettes and mostly oak.. i think i did use too many too start so that is an idea.. thanx much for all the help, the one reason i like the briquettes is the consistancy of them and really like the wgc ones.. and stubbs are good.. thanx Glenn in SC

yep put it on right away.. the last 2 briskets i have done have got too the 140 mark very quickly. think that was the lack of ring, used plenty of chunks and burried some also.. really liked the WGC briquettes, gotta place another order.. next time i am gonna at least start fatside down.. thanx...

yep it was a prime cut, and i took it streaight from my frig which is set low because of my beer collection, god bless Sierra nevada!!!! i used plenty of smoke, no biggy on the ring because it was tasty, the rub i used was a spicey one even using half sharp paprika. jury stiil out for me on fat...

well spent 10 hours in the cold yesterday and still have a few questions, i started with almost full ring of WGC briquettes with oak on top and a full waterpan, bout 25 degrees out. put 30 lit on top, my grate temp and the dome temp were 30 too 40 degrees off all day had vents brely open and...

thankx much folks.. guess there are many factors that go into the whole deal, but make no mistake i do have a WSM.. LOL glenn in SC

sup folks gonna do a briskett next week on my vacation. i want too smoke it 225 and under, the last few times i have used the minion method but i always seem too get too 250 or 260 range with a full water pan and the vents barely open, any suggestions?? gonna be using wicked good briquettes...

thanx guys will look for some of the natrual white online... glenn in sc

sup folks?? was looking at the Kiawe chicken recipe but dont have the wood or the salt so it will have too wait. noticed there are 3 hawaiian sea salts white red and black, they all look really cool. has anyone tried these in other brines rubs and general recipes??? do they bring anything too...

well i have tried bout everything over the last 2 yrs and i am back too briquettes. funny thing happened before labor day i went back too the weber cooking with live fire book sand went too the jim minion brisket page, i found it interesting that he said he started with 1 full chimney starter...

well started with a 5.5lb brisket. had my new brinkmann water pan and maverick therm. put a chimney and 1/2 of Stubbs briquettes good amount of Oak and a little apple.. piled on bout 20 lit briquettes and filled the water pan.. all rolling at 8am. all was going great 220 too 230 no problem, then...

thanx for all the replies under the lid worked perfect today... interesting smoke day glenn in SC

sup folks? just got the maverick et73 in the mail today, looks like thru the top vent is the easiest way too place the probe?? butcher did not come thru with the Waygu, so gonna do a small brisket on the kettle.. cant wait too try the maverick out, should be a great Labor Day off, first one...

just got the brinkmann water pan for my WSM, i am stoked!! love the clearance it allows and it fits perfect, never liked the wber pan and the way it was right on top of the fire.. looking at a Waygu Brisket for labor day.. no high heat here....LOW & SLOW!!!!! later Glenn in SC

noticed that there was some discussion bout smoke rings.. i too have had up and down experiences with the ring. what does old wood have too do with the process? i have chunks that are over a year old does that mean they will not perform as well?? does one kinda wood work better than another...

just checked my post on the smoke day discussion board early evening on the 29th and my pics are up..cya glenn in SC

sup folks.. had a good smoke day tried my 9.5lb packer brisket on the kettle. used the firebrick setup and loaded it up with wicked good lump oak and apple chunks split inot smaller pieces. then i put bout 6 lit lump on top. started around 9am, smoke was rolling and temp was round 250 too 275...