Search results

If you are cooking at 225 at the lid, then you are likely around 200 at grate. I tend to cook at higher temps personally but this might be worth experimenting. The whole idea is to render fat but more importantly break down the connective tissue. Given a longer time at a lower temp this...

My best rib advice is this. KNOW YOUR AUDIENCE! I say this because most of the population prefers completely "fall off the bone" that can be hard to achieve by smoking alone. Don't get me wrong, you can make amazing ribs on the WSM but I have found to appease my wife I usually foil them for...

The amount of "smoke" needed is really a personal preference. I prefer heavier than my wife, so I generally go easy (happy wife = happy life philosphy). The "dirty" smoke most people talk about it largely a result smoldering. Trying to chase perfect faint blue smoke is only going to drive you...

The "trouble" (if you want to call it that) with lump is that the density per cubic inch is much less than briq's. I exclusively use lump and I'm mostly using Royal Oak these days. I'm a clay saucer user and I use the double grates. Even prior I was easily able get 12+ hrs (at 250F) on a...

If it's not terribly evident you may have a poorly cut brisket. I have had a few that were slightly mangled. Have a look on both sides to see if any fat vein looks thicker. On my high heats I tend to trim a lot of the vein and leave a couple long toothpicks to show the way after it's been cooked.

I would never try to "low and slow" a leaner cut like a striploin, but there's nothing wrong giving a thick ribeye some smoke love. I use the same technique as I use for tri-tips (reverse sear) and I can get a nearly perfect even cook with a good crusty exterior.

I haven't done rib eye's, but I have done whole roasts. I think the following would hold true. 1) make sure the steaks are cut at least 1"1/4 and are well marbled 2) Smoke until 10 degrees below your finish temp. The sear at the end and carry over temp will put you to your level of "done"...

For me I find you can't go wrong with Apple wood. It's a pleasant light smoke that works well on poultry, pork, beef, even fish. I just suggest getting apple wood to anyone starting as it's easily accessible and doesn't have the risk of turning someone off on the first cook or two. That...

Depending on where you are, I would suggest taking a drive out to the country and finding some apple wood. Even a fist full of 1" diameter trimmed branches will last a long time. For a first cook I would recommend doing a higher heat chicken cook. If you really want to be adventurous I would...

In this area the most accessible brands are Royal Oak (Canadian Tire) and Maple Leaf (Rona). Both I find are more than adequate and reasonably priced. If you don't do a lot of charcoal cooking you might find that the charcoal gives a slightly different taste (not unpleasant). That said, I...

While I do love my homemade bacon... I don't think a slight price increase should make any of us jump. If anything hopefully this is good news for hog farmers. I know things have been rough in recent years. Heck if I could find belly for anywhere NEAR $2/lb it would be a miracle.

I'm with the rest of the "under-cooked" crew. I would definitely toss the "spraying" as it will cause changes in your heat with little added benefit. The other thing to watch is the thickness of the ribs. I know that the Baby Back's they sell up here can vary from 1.5 lbs per rack to 3.5+...

If you only need one rack I recommend using the top. When using both racks and an empty pan I have found the bottom is a bit warmer...HOWEVER, if you keep it protected from the wind and leave the lid on, the difference is minimual. Too much fussing and you will definately have two separate...

If you are using water I think its important to get the water as hot as you can prior to starting. Also don't use more than you need. Something like ribs I would only half fill the pan. Just imagine that the water has the effect of an ice cube in a drink. The bigger the ice cube the...

I'm not sure if you have looked already, but if you want to see the units up close and personal I suggest heading up the 400 Hwy to Ontario Gas BBQ. They offer many smokers (and lots of other goodies) so you can see for yourself. For me the only "must have" items are already mentioned. I...

I'm assuming you are using the high heat method. In which case the internal temps after foiling are almost useless. Definitely use a probe to check for tenderness. Remember that the foil is going to trap steam which can play tricks on your thermometer if its not completely buried in the...

To the point about the purpose of clay saucer/sand/etc... Let me add that the idea behind this is definitely to help provide and EVEN heating surface. Most of these items tend to hold heat and thus temperatures MUST be caught on the way UP. Once you exceed your target temperature you will...

I hate to fence sit, but I love both brisket and tri's. To me the offer the best of both worlds. Generally speaking I tend to smoke my tri's until just under rare and reverse sear. Compared to brisket, this is more of a steak experience than anything. The process it fairly quick and makes...

I have another 9 lbs on the smoker right now. about 1 hr in. I'm still a rookie at this too but I have encountered a few of the same issues. I've been using applewood (mix of chunk and chip) and generally keeping around 190-210F. I'm not overly picky on the temp as long as I keep it 250...

Looks great for sure. I found many of the first things similar with my first (only) round of bacon from a few weeks ago. For a long time I have been getting my bacon from a local producer who must have used a similar technique. Most of his bacon had far less fat than commercial bacon and...