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  1. M

    Stoker HELP!!!!!!

    I'm finally using my Stoker that I got for Christmas last year. When I got it I checked the calibration of all the probes and they were good. Today I had them all on the kitchen table and they were all reading within 1 degree of one another which is fine for pork butt. Now when I'm trying to...
  2. M

    Unusual cook

    Last night at 10:30 I put two 7.5 butts on the WSM. I had a lit chimney of K and an unlit chimney in the smoker. Temps were at 275 at the lid, and it was drizzling outside. I figured the temps would settle down to about 225 like they normally do after about 30 mins. Top vent was 100% open...
  3. M

    smoked pheasant?

    Has anyone ever smoked a pheasant? My mom wants me to smoke one, and gave me a farm raised pheasant. Should I just do it like a marinated chicken? Any help would be appreciated. Thanks, Michael
  4. M

    Sunday cook

    I was at sams club yesterday, and decided to pick up a cryo of pork baby back ribs, on the way home I stopped by Whole Foods, and picked up some beef back ribs. It's gonna be a tasty dinner tonight!!! Anyone else smoking today? mikebaby
  5. M

    stuffed beef tenderloins WSM style.

    A few weeks ago I had a stuffed filet mignon at a local steak house, and I got to thinking, that this weekend I'm going to be cooking a whole beef tenderloin, and I may stuff part of it. What I had a couple of weeks ago was a french peppered cream cheese of sorts. I was thinking about...
  6. M

    Pork Loin on the WSM

    I was at Sams Club the other day and walking through the meat dept, they had someone cooking samples of a cranberry peppercorn pork loin in a skillet, I tasted it and thought it was good, so I bought one. I cooked it last night on the WSM and it was FANTASTIC. no water in the pan, steady temp...
  7. M

    Interesting cook

    I'm having a strange cook (at least strange for me) right now. I'm cooking some pork butts for a party tonight. It was about 18 degrees last night when I started a fire using the Minion Method and K brand charcoal. About 11:00 temps were stable, and I put the meat on. Kept checking the temp...
  8. M

    water pan woes

    On my last cook, the foil stuck somehow to the waterpan, and ripped during the cook, causing dripping/water to ooze thru the hole and bake onto the pan. Now I cannot get the baked on crud off. Does anyone have any ideas? Can I put it in the oven and set the oven to clean? I have tried to...
  9. M

    Beef Shoulder

    Has anyone done a Beef Shoulder Roast in the WSM? I'm wondering if it would have Pork butt type results, or would it maybe be more like a pot roast result? Thanks, Michael
  10. M

    BBQ dinner

    Last night I decided to make a 'quick' dinner and used the WSM. I made a meatloaf, that I based on the recipe found on the opening page, and I made the quick version of the Hog-Apple baked beans. For the meatloaf, I used 1# each of pork/beef/veal, two eggs, 15 food processed ritz crackers, a...
  11. M

    Doing a big cook this weekend

    I'm going to be cooking 4 if not 5 (assuming I can fit them in the WSM for a catering gig on Monday. I need to deliver the food around 11:00 to get everything setup for lunch party. I've read everything I could find on this board for large volume cooks. Does anyone have any pointers for me...
  12. M

    Catering questions

    A friend and I got a catering gig for this coming Monday. We need to feed about 100 people. We were thinking about doing some pork butts, some beef, and a sliced turkey breast for the healthy folks. For sides, we were thinking country style green beans, potato salad, and some sort of baked...
  13. M

    First cook with new smoker

    Well I just completed the first cook in my new WSM. I bought a cryo of pork butt that was about 18 lbs. Trimmed off about 3/4 lb of fat, and put on my modified Mr. Brown. It went on last night at around 8:50, temps were rock solid at 250 measured thru the lid using the Minion meathod. At...
  14. M

    Look what the boys got me for a wedding present!

    And the best part is, my buddy who turned me on to the WSM, and I got a catering deal for 60 lbs of pulled pork at the end of the month. Life is good. Michael
  15. M

    How much to make

    Some friends are going to come over this Saturday to watch the Buckeyes beat up on Iowa. I was going to make a pork butt, but some people want ribs, and two want beef ribs. There will only be six of us, three guys, three girls. Assuming the guys are going to stuff ourselves like we always do...
  16. M

    Going to try my 2nd overnight smoke this weekend.

    This Friday I am going to do a pork loin in the WSM for dinner, and then I am going to put a butt on the WSM and cook it all night for pulled pork sandwiches to munch on during the Saturday games. Does anyone have any suggustions on how I should start and maintain my fire? It's my understanding...
  17. M

    temp control

    THis is my first post, but I've been lurking for a while, and tried my first smoking with the Weber this past week. Both times I had temp issues. The first time I did a pork butt, that after about 7.5 to 8 hours I just couldn't keep the temp up so I had to finish in the oven. (It came out...

 

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