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    My first Ribs (second smoke)

    Hello, yesterday I attempted my second smoke (first one was a brined chicken, good results) with just a rack of baby back pork ribs. The ides was to try the 3-2-1 method, adapted to the size of the baby backs, so was more like a 2-2-1... I want to get the feeling of this new WSM 18.5" smoker...
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    When to put the food in the WSM?

    Hello, I read here and there diferent ways of starting the fire, but I don´t understand which is the correct moment to insert the food in the cooker. a) After you place the lit charcoal on the unlit, put some wood chunks, put water pan and fill it (if using water), assemble the central part of...
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    Hello from Spain!

    Hello everyone from Spain. In our country we have a long tradition of cooking with fire (asados) however, the term "barbacoa" is mainly used for "grilling"... I am learning a lot reading this forum, and I have a new WSM 18.5". Thanks in advanced for your help.
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    What makes a meat cut desirable for low&slow cooking?

    Hello, I wonder what exactly makes a meat cut (wether it be pork, beef, lamb or whatever) a good candidate for low&slow cooking (roughness, bones, etc etc) Thanks.
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    Drawing of the diferrent meat beef and pork cuts?

    Hello, I am having problems to identify some of the cut´s names you employ to apply to my recipes in Spain. Can you link me a picture of drawaing of the diferent names the cuts of pork and cow receive in USA so I can make my mind on it? Thanks in advanced.

 

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