Search results

I am not thinking a expandable folding table off of one or both sides. i can have them both built in and still pivot up a couple side tables for work areas. rb

Thanks Cliff. Does 12 hours seem long for that 3lb Butt? I had it running at about 155-165 on the bottom grill with a full water pan. rb

Hey guys, I dont know if this is the right place to be posting, but im taking a shot. I have a WSM 18.5 and a 26" kettle style bbq grill. I want to build the bbq into a grill cart to make a portable workstation with the grill. Now i am also thinking of getting the WSM into the cart, BUT i...

Thanks for the comments guys. Everything came out surprisingly good. I am getting pretty good at those ribs, but i think my next run is going to be more of a texas salt/pepper/garlic powder style. The Jerk chicken was REALLY good and had a good char on the chicken without burning it. The...

GREAT work you are doing there. I may have to try that those beans and the rib sauce.. Thanks for the pictures rb

So the wife requests that i smoke a PorkButt for later in the week. Of course this opens up a whole other range of possibilities since i will have to be home with the smoker ANYWAY. On the meat menu for yesterday: 3.5lb Pork Butt seasoned with my own Brownsugar/chili powder/salt/pepper blend...

I would usually give you hell for a post like that ... but i REALLY should know the difference.. :). Good work rb

I have a 3' long piece of sheet metal flashing leftover, that was used for the edge of a metal roof on my shed. It makes a perfect sized shoot...Pull the door off and i can aim the charcoal anywhere i want in the smoker. Iv used it for unlit AND lit charcoal. works like a charm. something...

ALSO, i am REALLY struggling to get good meat pictures with this new cutting board. the light color is making it impossible for my phone to lock in onthe color of the meat. Any suggestions? rb

Not my best attempt, but the flavor was good and I have to say I loved the HolyCow on it. The taste of the meat really comes out nicely. I had my thermometer in the Point instead of the flat when my brain stopped working for a few hours. The flat came out undercooked and a little tough...

So here we go. The brisket was about 12lbs, and I was expecting close to 12 hours at ~235*. So i start this bad boy at midnight, a couple guys come over and have drinks. The meat hits the smoker at 1:15am and i make it most of the way though the night before actually falling asleep. I ended...

Meat church wins out...

Midnight seems the perfect time to light the smoker...it's 245am and the smoker has settled in nicely at 236... Rb

You seem to have picked a pretty difficult combo there. Iv done brisket/porkbutt, and Porkbutt/SpareRibs before. What i would say makes the Beef ribs/Pork ribs tough is neither of them use a thermometer for internal temp. When doing ribs and porkbutt or brisket, you can keep an eye on...

Thanks Justin, I agree. Pretty much consider it a Win/Win if i put in the work and get the meat cooked properly. :)

So its going down again this weekend. Gonna throw a packer brisket on the WSM 18.5 :wsm22: and im pretty excited. This will be my 2nd or 3rd on this smoker and iv gotten some pretty damn good results using my own rub till now (based on Brown sugar, chili powder, salt, pepper, etc...) but I am...

Three years ago I got a red four burner Kenmore as a house warming gift from my parents. Now the bottom, guards, bolts holding the burners, the entire searing burner have all rusted to nothing. So i but the damn bullet and here is my new black E330. Took it for its first spin tonight with a...

I will admit that i overcooked the TriTip in the 3rd to the bottom pic. From everything i read, i was expecting to take over an hour to get to 105-110 internal temp, but it jumped up in probably 30 mins and to be honest, i didnt trust the readings of my Maverick thermometer. ROOKIE mistake...

As stated in my "Say hi" thread... I got my first smoker, WSM 18.5, for Christmas. Previously I had borrowed an old electric brickmann for a couple months to try it out. So here are a few pix from my smoking since the beginning of the year. I think its a pretty good start to a complete...

Greetings all. Rusty here from Houston. Smoking meat on my first WSM 18.5 that i got a couple months ago. So far, i'v run a brisket, 2 pork butts, 4 racks of ribs, and a tri tip through this bad boy. I have to say i am officially HOOKED on this stuff and spend most of my time browsing IG for...