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Any recipe to follow or just whip it up with a bunch of the normal stuff found on them when ordering nachos? I honestly have never made them sorry if this is a stupid question. Vince

Good luck with your cook. I like the nacho idea using pulled pork. Maybe I'll have to try this with some of the butt I'm starting in a few hours. Need to get some sleep for now! Have a good one. Vince

Do you foil the inside when using water? Just curious is all. </div></BLOCKQUOTE> Yes I always foil the pan inside and out. With water or with the clay saucer. If Im not using either I make sure to foil the inside of the pan with a slight air gap. This way the dripping do not burn. This will...

Great story now get smoking. BTW did your wsm come with a camera? Pic's are required when you create threads! Just saying we like pic's! Vince

Dinner looks great. Little off topic here but do you have the no burning ban in your area? I read about this today and it seems for BBQ guys this would really stink! It looks like most of indianer was effected from this. I hope it does not slow down your Q! Vince

Well it looks like I'm going to be busy tomorrow. Tonight we went to the store to do our normal weekly shopping. They had some great sales this week on meats. I decided I had a taste for steak sandwiches for dinner. Tomorrow thanks to Mikes suggestion above I will try the hot wings from the...

Brisket for me has been the hardest thing to make on the wsm. I normally do flats because I have a hard time finding packers. The last 5lb one I made was made low and slow and stalled at 165* unfoiled for the longest time. I finally got it to 180* and decided to foil with some beef broth. Not...

Without pic's I would say this is only a dream! LOL Enjoy your day! Vnce

This looks great and something I need to try soon. I have never had a pulled beef SW but it looks like I will love it!

Wow lots of great posts for this week. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Carter: I'm going to get after some smoked buffalow wings this weekend. I'm planning on doing this recipe...

Nice looking eats. The one thing I would suggest in the future is to foil your water pan for easy clean up. Vince

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron Price: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

Is it possible that you therm might have been touching the bone to read that high in only 5 hours? Just seems that your cook was much faster than what I have had in the past. Did you try to take a temp in a couple locations of just the original? I normally have to cook butts overnight and take...

I freeze them all the time in cryo when I buy them on sale! Never had an issue that I could see. I also fast defrost them in water in the sink and can be smoking in less than a couple hours!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim (the grillaholic): Vince, those loafs look awsome! A Greal alternative to some of the other recipes I've seen. Did you use any smoke wood, and if...

Recently I was reading a thread on another forum that the topic of discussion was smoked meatloaf. I mentioned to the wife and she said lets do it for the games this weekend. The recipe that I chose was one called Griff Loaf. The recipe came from a cook from Anchorage, Alaska. Here is the recipe...

I just use a $40 plastic table that I got from Menards. I bought this just for grilling so I really don't care if it gets stained. I have tried to cover it with foil to keep it clean and works ok to a degree. Lately I have used three bricks to set the lid on and also the top grate if I need to...

Dan those pic's look great. Is that Wolfe rub you used on those butts? Also what did you use to inject them? Today I did my first meat loafs on the wsm. I will say they were awesome! I will post some pic's later or in the morning. Tomorrow I'm making up some more MOINKS and some ribs I picked...

Looks good to me.

How many lit coals did you start with? As mentioned air leaks are usually one of the biggest problems. My wsm does normally runs hot so if I want to be low I have to watch how many lit coals I start with. Also I often have all my bottom vents close so I would say this is normal. One thing I did...