Search results

I'm planning on hauling my wsm to a weeklong training event away from home that I have next week. I'd like to smoke some BRITU ribs for our Unit's Annual Cookout while we are there. Has anybody ever preped (mustard and dry rub) their ribs and froze them before a smoke? I'd like to prep them...

Thanks Kevin. Maybe I'll just do the lamb with the standing rib roast at 225-250. I have never done the 'sear to finish' part, but it doesn't look too complicated. I have already dealt with my temp issues by allowing more air through the filler door. That works every time I needed it too. I...

Thanks for the quick response. I was thinking medium-rare for the lamb. I was going to follow the recipe that Chris currently has on the main page. I think it called for 225-250 for about 3 hours. I often have trouble getting my wsm to maintain higher temps. (Just a side note!) Anyway, I do...

I just ordered up a 7 lb semi-boneless leg of lamb for Easter. This will be my first attempt at lamb. I would like to have a second type of meat for dinner in case some one does not enjoy lamb. Any suggestions? Also, I have a couple venison leg roasts. Anybody ever smoke one of those? I...

Thanks guys. This is more a science than cooking! I will post of my findings. Jeff

Hey everybody. I'm smoking a 15 lb packer and a 6 lb flat on Saturday for an open house. Question is which one goes on the top rack? I figured the flat will be done sooner than the packer, so I was figuring it would be easier to take off the top rack. But then again it would be nice to put...

Question for you all. I'm smoking a brisket tomorrow. I have repeatedly been having problems with my temps being too low. I talked to my grill sales man and he suggested trying lump. So, can anyone tell me about thier experiences with it? Will it bring up my temp and be manageable for 10 to...

Sorry for the delay! Been crazy around here. Anyway, my Christmas Eve smoke was another, how do I say...adventure. The day itself started screwed up with half an inch of ice on the driveway and the roads. Got a few calls threatening to cancel due to weather. I'm looking at $174.83, worth of...

Well, I got my barrel wind screen done. Took maybe about 3 hours from pick up to clean up. The barrel used to store cooking grease, so it was a bit of a mess to clean out. One end was already open, so we cut out the bottom, then made two cuts down each side with the Sawsall. The first cut...

Thanks Dan. I'm waiting for my buddy with a truck to get the barrel and we are going to work on it this evening. I'll run to the hardware store and get the hinges and handles. I got a grinder for my air compressor, so I think I can get the edge down with that. I'll post pics as soon as I...

Thanks Dan. You are obviously the barrel guy that I have been looking for. Did you make that yourself? How did you cut it? Are the edges sharp? Do I need a special drill bit to drill holes for the hinges, handle, and umbrella mount? Is that the 18" or the 22.5" WSM in those pics? Any help...

That's some funny 'stuff'. Not my real choice of words, so figure it out. Anyway: Rick: I'm looking for something that I can just set up without driving fence posts into the frozen tundra. I'm sitting on clay and I would have to buy a back hoe attachment for my Kubota for that. I think the...

Has anyone made a wind screen out of a 55 gallon, steel, barrel? I found a guy that is selling them, but I don't exactly know the best way to use it. I saw the pictures in the 'cold' section of the website. Anybody out there have any details on how to make it, or how well it works? I...

Thanks guys. I enjoyed the cook and the posting. Anyway, to be honest, the skin was a bit rubbery. It looked awesome, but I think because of the issues I had with the temps, the skin didn't get crispy. I think if I got the temp up, the skin would have turned out better. BTW, I put a wet rub...

Well, we didn't have to order pizza. I got a couple, 'the turkey is fabulous' comments, but you know what? The comments just didn't make the work seem worth it! And I know you all know what I am talking about. You know that feeling you get after a perfect cook, when people say, 'this is the...

Now it's down to 200 degrees. This is my ongoing nemisis! Low temps. I don't know what to do. I took the side panel off and stirred the charcoal and it didn't get any hotter. ****!! Might have to finish in the oven. Help!!

Thanks Clark. They are full open. Was a pain in the bum to get my charcoal going with the weather though. Want to have food on the table at 3:00 p.m. Put bird on at 10:30 a.m. She's an 18 pounder, so I started a little early. Thanks. Jeff

Forgot to mention that is about 50 degrees and raining. I'm at 250 degrees now. Good smoke though. Thanks. Jeff

Okay bros, Its on the WMS. What temp. should I be looking for? Will post pics ASAP. Jeff

I just saw that there is a 'turkey talk' forum board! I apologize, I'm new at this. Maybe this can be moved to the appropriate section! Thanks. Jeff