Search results

Call me a beer elitist, but after drinking a lot of German beers, I think American lagers just plain suck. Bud, miller, coors... ugh. No thank you. Tasteless and watery. Not to mention you drink 2 and pee 3. I like Smithwick's Irish Ale, too, and Belgian ales are a good choice. Stone does...

I mean good beer. What'cha like to sip on while you're Q'in? I have been drinking Paulaner and Spaten. Oktoberfest from each brand is superb. Both lagers kick bootie, too. My all time favorite beer is Kilkenny's. Can't get it in the US, unfortunately. Weird... because it is made by...

That, and the dome thermometers (from what I hear) are notoriously inaccurate. I know mine is about 30-40 degrees lower than it reads. Since my WSM is quite new... do they warranty that, I wonder?

Ah, yes. Valid points guys. I didn't use the minion method on my first cook, and then I learned quickly how much better it works (for me, as I do a lot of butts/briskets for longer periods).

Wish I knew the answer to your question, brother. I've used my WSM a bunch of times now. A few with water, a few with the clay saucer (I prefer the saucer). Also done a few using the vents to control the temp and a few with the DigiQ DX from bbq guru. The auto temp controller is truly set...

I used 3 chunks of apple and 3 chunks of hickory for smoke wood. Folks at work absolutely loved it.

It came out perfect. I mean 'slap yo momma' good.

Mind telling me what was edited in my post and why? Just so I am aware for future posting... I used the OSM as a brine last night. Have the brisket sitting at 235 right now. We'll see how it comes out.

Okay... got the DigiQ hooked up and fired up the smoker. DigiQ reads 230, dome reads 190. whiskey tango foxtrot? I checked the DigiQ probes in boiling water. Both read 210. Checked the dome temp with my meat thermometer, which also reads right in boiling water and it read 225 (limit). I'm...

I'm following this recipe over the next couple days. Already got the butt in the brine and will remove it tomorrow a.m. Hope it turns out as good as it sounds.

Got my DigiQ today. Already tested the probes in boiling water and both read 210... close enough for me! I already have a 5.5 lb pork butt in a brine for the night. I'll remove it in the morning and rub it for a night cook. All I can say is.. giddyup!

Pretty simple, but I have used this as a rub when cooking brisket. My wife and friends seem to like the results.

Odd. I can get the brisket right, but the pork butt hasn't been to my satisfaction yet. Working on that.

Man... I have the 22.5 wsm and just ordered the DX yesterday. You guys are a wealth of information and I am looking forward to using that thing when it arrives. Two thumbs way up!

Excellent Idea, Steve. I will use that idea, myself.

I just ordered the DigiQ DX, myself. I'm hoping it arrives tomorrow... but I doubt it will. Probably tuesday. Anyway... I also got the 10cfm fan as the bbq guru recommended. Before reading this, I probably would have left the top vent 100% open. I will also be sure to attach the alligator...

I was using water. Tried the clay saucer and like that better. Less fuel used and temp easier to maintain, IMO.

I bought 2 from costco and talked to one of the butchers. He said they do not buy the whole briskets, just the flats. Bummer, eh? I get my whole, untrimmed USDA choice briskets from Stater Brothers. Today, all they had left was one 7.62 lb brisket. I was looking for a 10 lb, but had to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris E: I also thought about finding dowels that are the rigth diameter for 25, 50 and 75% open so I could stick it in the hole and close the vent...

The largest one they had at the home depot close to me was 14". It sits in that big bowl just below the edge. I've foiled them both, but I have it sitting right side up to catch the drippings.