Search results

Thanks, called the meat market today to check stock, they said they have full briskets every day of the week. Told them to have a 12 to 14lbr ready for me to pick up on Friday. Going to do an all night smoke Friday into Saturday. Hope all goes well. Still a bit nervous about going to bed with a...

Can someone direct me to this recipe? Ive heard about it but for some reason I can't find it on here. Thanks in advance, Ken

Gil, once you separated the points you put them back on the smoker in the foil pan whole? Then cubed them and put them back in the pan again? Those burnt end picture alone are making me make a whole Briskit this weekend.

Ernest, pretty impressive, did you trim/shorten the slabs at all? Also I'm guessing Baby Backs? Thanks in advance, Ken

Derek, I was wondering the same thing. I acquired a new middle section as well. I looked at the 18.5 kettle and the lid and base is shallower. I'm guessing it would work just not sure as well as the regular WSM. Let me know if you give it a whirl and have any luck, the water pan may be a problem...

Hey everyone, I've owned a wsm 18 for several years but have never attempted a large cook on it. I've always just cooked for 2 to 4 people and would like to make four boneless butts. They average about 7lbs at Costco. I'm guessing the three additional butts will be a huge heat sink in the...

I scrubbed it with my hands under cold running water and then I only soaked it for about an hour which I thought I read somewhere, apparently not on here. Lol

Two hours into my smoke and the more I read the more I think I didn't soak my corned beef enough. My inlaws are in town and was planning hot pastrami style sandwiches. If this comes out way too salty does anyone have a good recipe for a plan b to cut back on the saltiness? Not sure about hash...

My buddy cut down a cherry tree and I have been using it for 2 years now and love it. Tastes great and gives it nice color, Ken

I dont brine mine, I use the perfect poultry rub from smoke and spice and cherry wood, I pull it around 160 and it is always perfect. My father in law bought a wsm18 after tasting my turkey breast one time, Ken

BTW my favorite Polish smokehouse in Hamtramck Michigan, a city after World WarII that was about 100% Polish immigrants gave me one secret and one secret only. I love the flavor profile of their smoke and when the owner wasn't there his son told me they use cherry, apple and hickory mix unlike...

Wolgast, for smoking (using a cure in meat) I start at 130degrees for about an hour to dry the casings, I then increase to 160degrees add the wood until internal temp reaches 152-155degrees. I then pull the sausages and rinse them in cold water until the internal is around 110degrees and then...

My SS door for my 18 from CajinBandit leaks and was a waste of money. I guess sometimes just like cars you get a lemon, Ken

By the lack of response looks like trial and error on this one LOL. Guess I'll give it a shot and see what happens, Ken

Is there anyway to cook a flat that you can get a similar result to burnt ends or is there just not enough fat content? I have a couple of frozen flats and was asked to make a BBQ appetizer for a party and thought the cubes would be perfect. I know they would never be the same but has anyone...

He recommended tucking them in between your charcoal in the chimney I think. Or maybe that was my idea, can't remember, and it was a library book. Thats what I'm going to try this weekend anyway, when the coals and wood look good I'm dumping them in. Worse case scenario I get some great ribs...

Is beer an appetizer? If not I go for rib tips

I just read a BBQ book from a guy who originally went the to CIA and was a personal chef for millionares etc. He decided he wanted to do BBQ and get away from all the stuffiness of snobby cuisine etc. His name eludes me but he owns a restaurant named Daisy Mays in New York city. His...

I just used 1yr old blue bag that was unopened in my garage elevated off the ground with no problem. I also used a 1 year old bag of opened competition left in same place with no problem. Ken

Chris, the competition bags were like 17lbs not 20 but I think they are a better product than blue bag and I have used both. It is worth it to me to spend the extra few dollars at those proces, Ken