Search results

In search of the "wisp of blue smoke" coming from the perfectly tuned smoker. I have just one chunk of pecan in my 18.5 WSM at 200F and this is what comes out. Too much? WSM smoke mp4 vid from phone about 5Mb

I thought about that bud didn't have any angle iron hanging around. Besides my wife says I over engineer everything. :)

I've been wanting to make a "long box" grill for shish kabob grilling but I was bored this weekend and setup this rig on my weber OTG using firebricks and the lower grate from my WSM. you could use a second coal grate as well. Basically I used firebrick to raise a second coal grate 4" above...

I'm with Steve. I take my tri tip off the grill at 140 in the thickest part--when ready to eat. For Sandwhiches I like rolls toasted (or garlic bread) with carmellized onions, horseradish sauce and diced roasted red peppers (can is fine) or mild green chiles. Serve with Macroni salad as a...

I've been hanging my Maveric using the metal clip it came with. The trick is you need to slide the lid toward the Maverick to pinch the clip between the lid and the lip, which allows the maveric not to touch the WSM body. I'll take a pic next time I use it.

I use firebrick to elevate the coal grate and put a bunch of lit lump charcoal. The heat from the lump and the coals being literally right under the cooking grate will sear your steaks nicely. If they steaks are super thick put them in the safe zone before or after searing depening on your...

Darrel I like your style. I might add some sort of knife sharpener in there. I can sharpen some of the crappy condo-knives while I'm watching my smoke.

Happy Independence Day. We are free, literally, to obsess about smoking the perfect meats thanks to the vision and ultimate sacrifices of our founding fathers and the patriots that supported them. Don't let this freedom slip away. If you feel the country today is suffering from a sudden...

I'm with Bill. Put the thermometer away. Since you re-injected the flat with I assume room temp liquid you probably slowed it down a lot. usually the flat is done before the point. Probe the flat from the side until tender (not the top). It's hard to overcook the point end since it has so...

I smoke 3 racks of st Louis spares on the top rack of my 18.5 all the time. I usually cut about 2 inches off the rack small end where there are no bones. You have to sort of curve the outside racks a little and they touch the lid but doesn't make a difference to me. I use the 3-2-1 method...

I was planning to take my maverick remote and probes on the plane in my carry on. Wondering if meat probe might get TSA freaked out and they take it. Anyone done this?

Maybe someone needs to manufacture an 18" extender ring to go between the lower and middle section that will create a 3 foot distance to the racks. :)

I could go for a pork Sammy right now. Ribs look great. What the heck is a moink? he he I remember when my WSM was that clean and shiny :)

Nice bark and smoke ring. Looks mouth watering. Man I wish I did a brisket this weekend. How'd the ribs come out or did you get to them?

Those Ribs look delicious. I'm going to try your onion potatoes too. looks like an easy side to go with ribs.

that looks good. Did my first fatty today too. It came out way better than I thought it would.

Well I'd have to hack the best I can with the gasser if they cancel the charcoal burning. Good luck!

Great job on spreading the love with others. That brisket is making my mouth water

I've been doing a lot of Ribs lately and planning several grilling activities. But I had to represent so I did some ABTs and my first fatty. Green apple and Sharp Cheddar ABT with bacon cap. Fatty with bacon weave, sage sausage with onion and pepper filling. Smoked it all on the WSM with...

Did a bunch of ribs and chicken last weekend. But to make sure I represent the smoke day I decided to throw some ABTs and do a fatty for the first time on the WSM