Search results

How we doin' Newbs? Still smokin my butt off just haven't posted in awhile. Finally got ribs right after many tries over the years. --I use a salt/sugar brine for about 45 min to an hour before cooking and they come out great (method suggested in Cook's Illustrated). -- I put three racks in...

Thermapen from Thermoworks is definitely the way to go. The newer ones are waterproof and virtually instant.

Good idea Len. But what would I do with all the beer from eight tall boys? :wsm:

What's up Newbs? After nearly two years of smoking, I guess I'm an old pro by now. There's so much good info in this thread that others have posted, I thought I'd bump it up again. My latest adventure has me smoking 12 racks of ribs on an 18.5. I'm prepping for an onsite smoke at the upcoming...

How we doin' Newbs? Glad this thread has been of some use to folks. Haven't stopped smoking, just haven't posted in awhile. A follow-up installment of my findings over the first year of ownership: 1) As others have pointed out, it is amazing how easy it is to dial in the temps after say the...

My siblings and I bought my dad an 18.5" WSM for Christmas. He's a little overwhelmed but we're trying to ease him into it with several smokes while we're in town for a visit. For the maiden voyage, we did 4 beer can chickens last night, right out of the box. They were perfectly juicy and fork...

My siblings and I bought my dad an 18.5" WSM for Christmas. He's a little overwhelmed but we're trying to ease him into it with several smokes while we're in town for a visit. For the maiden voyage, we did 4 beer can chickens last night, right out of the box. They were perfectly juicy and fork...

A couple of pics of the finished product: From wild to done in about 36 hours. Probably should have wrapped the leg in foil somewhere in the process. Oh wait, what do we have here? Why it's my Pepper Stout Beef from the lower rack. FYI, I didn't put the chuck roast on until well...

Sorry for the delay. Got caught up in Trick or Treating last night. The shoulders came out great. Leaner than store bought (obviously) and therefore a little tougher around the edges and the leg bone, but the meat in the middle was very moist and tasty. Maybe a hint of a little gamey aftertaste...

Gary, still waiting on 165 all over. Almost there. And almost fork tender.

What else do you expect us to do in Arkansas but kill wild hogs? Actually, my brother-in-law killed a wild hog yesterday morning and I had both shoulders cleaned, salted, rubbed and wrapped by about 5pm. From what I understand it's a pretty dangerous hunt, but they are a nuisance to the wildlife...

I don't think going with 3 vs. 2 chickens should matter much on cook time. I did beer can chicken last week and used the 16oz. Budweiser cans and they worked great. Helped prop the birds up better than the 12oz. cans. Also threw some garlic, chopped onion and cider in the beer cans and they...

Ummmmm, unless you are a VERY patient man, you are....in a word....screwed. A few suggestions: 1) Break or lose your computer, so that you are not tempted to access this site for two months. 2) Go on a radical 8-week vegetarian diet. 3) Screw it, just open the box and promise to make mounds...

Mike, my buddy is the same way. He has a green egg and bought the stoker to go on it for long smokes. It's a preference and style thing. Not a right and wrong thing. I like a little of the adventure and uncertainty of the manual process but that can also be frustrating to others.

Sean, I know it's a little unnerving to trust the WSM overnight if you've never done it but that's what the thing was built for (again under right conditions). My second smoke was an overnight pork butt smoke. I had no idea what I was doing but it came out great. It's really hard to completely...

It's interesting to hear the different opinions on automating the temp regulation. IMO, it boils down to A) personal preference on tinkering and B) willingness to allow your meat to cook within a range of temps. IMO, once your WSM is "seasoned", if you will, and you get comfortable dialing in...

Steve, welcome. I've done the "double foil, towels, cooler" maneuver for over five hours before and pork was plenty warm when I removed it from the cooler. It'll be warm to slightly hot to the touch even after that long. I would allow for plenty of time to make SURE that you can wrap the butts...

Gratulasjoner. Velkommen til en verden av røyking. Flotte bilder og historie. Ha det gøy med svinekjøtt rumper. Og beholde bildene av røyking i Norge kommer. (P.S. don't blame me if that makes no sense, blame Google translate. Welcome anyway.)

I don't see why not. Might just have to dial down the charcoal amounts and close all but one vent and have a full water pan or ceramic heat sink, but I would think that is achievable with a little effort.

John, first of all, don't worry. You have to work pretty hard to screw up a Butt. 1) I would suggest you consider starting even earlier (10:30 or 11:00). I've taken Butts off and foiled and put in a cooler for 6 hours before and they've stayed hot. So, go earlier and leave more time to get...