Search results

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Corey Elks: those look great!! were you able to get skin a little crisp on them? when ever i make wings my skin is like rubber. </div></BLOCKQUOTE>...

I absolutely love wings. My wife doesn't care for them, since she really doesn't like eating the skin. She wasn't hungry for dinner, so it was my excuse to cook wings! Raw Seasoned with: After grilling direct for a few minutes: After 35 minutes with some cherry wood for flavor...

We decided to have our deck stained. It was supposed to happen yesterday, but mother nature changed our plans. So the painter was staining our deck this morning, so the grills were out of service. So I figured why not start the weekend with some pizza? Some shots: Didn't get any raw or...

We're having a cookout with the neighbors. My contributions will be: On the WSM: Brisket (7.17 lb) Beef Ribs (2 slabs) On the kettle: Chicken wings

I don't mean to highjack your thread, but a related question: I just cleaned the ashes out of my WSM from a superbowl cook and I noticed that some of the ashes were stuck. I assume some moisture dropped down from the food and caused the ash to gunk up. I tried scrubbing it with a nylon brush...

I've used lump and stubbs hardwood briquettes and haven't really noticed a flavor difference between the two. I prefer the briquettes because it burns a little more predictably/evenly. I've always used some amount of wood with the two, so I didn't rely on them for flavor.

Over thanksgiving, my dad used the this website: http://whatscookingamerica.net.../ClassicPrimeRib.htm with excellent results. We had a 3 rib prime rib that we seared on the grill then put in the oven for about 90 minutes, it was medium-rare, at best :-) The website above says 3.25 - 4 hours...

How easy it is to damage the porcelain on the rim of the midsection? I received my WSM last week and used it for the first time on Sunday (but I did a test burn on Saturday). I didn't notice any damage at the time, but when I was getting ready to cover it after the cook (and it cooled off), I...

Yeah, it looks like it's through the porcelain, as I can see shiny metal under it.

I fired up my smoker today for my first cook. About 2 hours into it as I was checking the temperature, I noticed a few small scratches to the right of the access door (near the bottom, on the right side of the door). I don't really know if I caused the scratches, I'm not sure how I could, as I...

Went 3.5 hours and the temp dropped to around 200. I decided to shut it down rather than going on further as it's getting dark. This thing is amazing. I can't believe it held the temperature as long as it did with only a chimney of unlit coals.

Well, I didn't have any food in the house ready for smoking, so I decided to do a test burn. I put a full chimney worth of unlit coals in the ring and I let around 15-20 coals. I threw a chunk of pecan on there too. Started 2:25 CST. Let's see how long this will go.

I just put my 22.5" WSM together, and after a quick scare (lesson learned: don't try to pick up the bowl & midsection up at the same time. Had a fairly hard drop that landed on two of the legs, all seems fine though, whew..) I'm pretty much ready to smoke. One quick question though. Should I...