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I shall call these: Freedom Wings. I took Not Your Fathers Rootbeer (hard rootbeer) and worchestershire sauce and marinated it for about 6 hours. Then I rubbed the drums with the spicy portion or my rub. Next I wrapped each one with 2 pieces of bacon and rubbed with the sweet part of my rub. I...

I did this cook on a beautiful but hot Michigan Sunday (yesterday). It got up to 90 and a little humid. I rubbed the turkey drumsticks with some chipotle sea salt, garlic and smokehouse maple seasoning and the ribs I did sea salt, garlic, worchestershire sauce and Carribbean jerk seasoning. I...

So my parents are replacing a ton of boards in their deck. My dad was just going to discard the 26 year old cedar but then I thought I could build a small smoker shelter with the wood. I have seen a few on virtualweberbullet.com my question is, have any of you built any? If so, what type of...

Here is what I cooked over the weekend. First try doing this, sorry the second pic is blurry, the party had already started. I took boneless, skinless chicken breast and cut them into roughly 1-inch cubes, then I sliced jalapenos and put a slice on top of each, wrapped in about 1/3 strip of...

Used the smoker for the first time at the new place on Saturday. Smoked beer brats, burgers with diced jalapeno and onion inside and homemade mac. I smoked for about an hour and a half @ 215. Used a 2 small chunks of apple wood. First time trying burgers and they were delicious!

All, Just taking a quick poll of how cold it has to be for you to not use your smoker. I am itching to use mine again here in Michigan. I don't use it not because it's too cold but because I live in an apartment that doesn't allow charcoal or grills on the balcony but I am moving to a house...

Hi all! This past Wednesday I did my first smoked turkey in my WSM 18.5". I smoked it at 300 for 3.5 hours with 3 large chunks of apple wood and a handful of Jack Daniels wood chips. Unfortunately I didn't get an unbrined turkey so the only thing I did was pat it dry and rub some sea salt...

So I always dry rub my smokes. I have never brined before. What is a good but basic (non-spicy) and maybe traditional brine I can do? An apple based one or honey? So the best is to brine overnight and then pat dry and let air dry in the fridge? Or can I brine, pat dry, let it get to room...

Hi all, First question - what should I smoke? Where I will be going there will already be a massive turkey so I was considering smoking some turkey breasts (even thought they will be a little pricier, I don't care) or what other small item could I smoke besides the breasts? I doubt I'll find a...

So it was beautiful weather here in Michigan over the weekend and continuing today. I took the day off work yesterday and smoked some all natural chicken breasts and turkey breasts. I smoked them at 250 for 2 hours, foiled clay saucer and a chunk of apple and some Jack Daniels wood chips. Both...

So this weekend my girlfriend was going to be making homemade spaghetti sauce so I decided I would try to smoke some meatballs. The results were AWESOME! Everyone loved them and I was pleasantly surprised. These were Italian meatballs I made so I would be interested to try this again with BBQ...

Hi all! I'm considering making a wind break/shelter for my 18.5WSM. I wanted to see if anyone else has made them and if so post pictures! I like the one from Dublin on virtualweberbullet.com and would like try to make one so I can still use my smoker on the windy (cold) days. I want it to look...

I had to leave work a little early Friday in order to start this among other things. I had the 9.5lb PB on the counter for 2 hours before the cook. I started the chimney, cut the PB in half and rubbed it at the same time. I left all vents at 100% and added 3 chunks of apple wood. I put it on at...

I just had this thought. Trying to think of things that could benefit or be enhanced by a smoky flavor. In the fall/winter I like making a pizza pasta and then I thought, what if I made this similar to the mac and cheese, put it in an aluminum pan and smoke it? I may try this sometime this fall...

So I went to a newer local BBQ place over the weekend. I ordered the pulled pork and I'm no expert but it smells, looks and tastes like they smoked the PB pulled it, then smoked it a little more. Is this a common thing? Anyone else commonly do this or try this? It tastes very good, not...

Hi everyone. I know the chances of me being successful on this are slim to none but I want to try. I'll keep the story short but in 2008 when my dad was in the hospital and almost passed, he decided he finally wanted to get a Harley Davidson. He got one a few months after he got out and...

Hope everyone had a great weekend! Saturday I smoked a 9.4lb pork butt. This is worth sharing because I'm not sure if anyone else ever does this but I was sort of under a time crunch Saturday for the smoke. I have done this about 3-4 times now but I took the 1 large 9.4lb pork butt and cut it in...

Hi all! Let's hear your tailgate/gameday recipes! I am going to a tailgate this Saturday for the Michigan State vs. Oregon game and my buddy and I were asked to either smoke or grill. It's not a contest but I'm looking to try something different than my usual wings or brats for gameday...

Here is just some rubbed chicken breast and corn over the fire in Northern Michigan this past weekend. Great weekend and great weather (for the most part, could have used more sunlight though!)

Hi all, I know this is against the grain here but I'll be headed up north here in MI this weekend and I was requested to smoke something. Seeing as I don't have the time I considered smoking it up at the cottage. At the cottage they only have a propane Weber. They don't have charcoal! Instead...