Search results

I'd like to know if there's a better cover for my 22" WSM? My current cover came with it, and have had it for 3 years and feels like it has shrunk, and putting it back on was very difficult, should I be putting some chemical on the cover to prevent this?

I've had this happen to me twice now where the bottom of the brisket would become dried out like jerky and take up a 1/4" to 1/2" of meat. Now has anyone else had this issue and could recommend a fix to prevent this in the future? I'm thinking I just need to shorten my cooks, this last one was...

This weekend I attempted a smoke of the Coffee Cardomom Briskets recipe, along with a charity brisket for a family that lost their dad this past year whom always smoke a brisket fathers day. I did theirs in a Salt Lick Rub style. All in the all the new recipe I heard tasted great, but I'm not...

I'm in preparations for a Fathers Day smoke and am gonna do a Coffee Cardamom Brisket, and have done quite a bit of digging and reading on this target rub, but still have questions for those that have done this cook before and any input in general on this. When cooking this do you have to use...

I made the recent discovery after a Smoke, that ended thankfully before the rain, that my thermometer busted during the rain while the smoker was still hot(250*) which also killed my Birthday gift Maverick. Weber sent me a free new one since it died pre warranty. But was wondering has anyone...

I have been pondering this for a while now, and have dug through the site and a few others and haven't seem to find an answer to this. Now I know the WSM is a "Charcoal" Smoker, but still would like to ask if anyone has attempted or knows anyone that has attempted a wood only cook with the WSM...

I was recently on the site for the famous joint and noticed that they have a cook book out now with recipes galore and some family history. I noticed on the photo of Robert prepping a brisket that it looked like it was trimmed, but I really couldn't tell because of the fact it was the bottom of...

Put me on a 14.78lber yesterday with a brisket rub and sauce tweeked from genaw.com for a bit of healthier brisket. Took about 21 hrs, smoker held great, through on a log of white oak in fist sized chunk form, and a special sweet guest of maple wood as well. At the end of it she peaked at 212*...

So, a few months ago I went and bought a few different kinds of fire starters mainly for me kicking back to start a fire and have beer with friends and family, and stumbled across this one brand(if you can call it that) at one of my stores and saw that it you could use it for Grilling, so I...

Well for Easter my wife wanted me to do a smoke and I decided to do the Boston Shoulder and Picnic Roast I had in the deep freeze all wrapped up... Trimmed some fat off these puppies and rubbed em up with the Salt Lick Dry Rub. Charlie took a nap. Lit up the coals.. Bullet getting up to...

This is most likely a no brainer, but will ask anyway. I have two to defrost for Sunday, 16 lbs altogether, have had them in deep freeze for a few months wrapped in original vac pack and then wrapped in freezer paper, when defrosting in fridge should I remove the paper or leave it? Also how many...

Is there a recipe for smoking for Diabetics? or is it all centered around what is in the Baste, Rub, or Spritz?

I was wanting to purchase a 6 FT Food and 6 FT Smoker probe for my recently received ET-132, but can't seem to find them sold in a pack that way yet. Just them in a double pack of either 2 Foods or 2 Smokers, which makes absolutely no sense at all to me. When I do get this all said and done I...

So, I've been kinda dormant the past few months, too, broke to smoke, decided to finally build my wind break for my WSM 22.5 out of left over wood from tearing down deck at house. It looks crooked in spots cause the surface it was being constructed on was not level and I really didn't measure...

Last night I made my first attempt at this so call awesome dish, which I found out is complete BS cause the beer doesn't actually add any flavor to it, it's just a stand to cook the bird vertically. Anyhow, I used the Weber recipe off the site for Smoke Beer Can Chicken with just garlic, onion...

Well I finally have smoked 2 briskets at once on the WSM wow that was exhausting, only issues I had were as I was poking through the fat caps with meat fork I went completely through the flat on both of them ended up drying out some of it and turned the bottom of the brisket into jerky which is...

On July 10th I'll be at our family reunion and plan on actually smoking 2 briskets at once for the first time. I'd like to know a good accurate time for cooking 2 briskets at around 13-15 lbs each. Now I am one of the guys that doesn't foil my brisket when I cook it so that can be eliminated...

I was just asked what my LNS method is? I don't even know what that means, can I get a definition of this set of letters?

Tomorrow I'll be Smoking my first brisket on the Bullet, I went to HEB and got a 13.17lb packer will be using Salt-Licks Dry Rub and their Sauce as a baste, if I go by the rule of thumb for smoking brisket of 1-1.25 hr's per pound it should take 13-16hrs to cook right? The last time I smoked one...

I have been thinking, and was wanting some opinions on this before I go any further. When you cook with the bullet does the wind bring up the temperature by feeding the fire through the bottom dampers or does it drop the temp by way of heat transfer radiation like a radiator. And my modification...