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  1. G

    A dab of jerky and first opinions on my budget slicer

    looks good! I have what looks to be the same but with cabella's name on the slicer works as long as meat is firm for the price cant beet it.
  2. G

    New WSM owner having problems

    my lid seems tight sometimes but hammer tight. I would look to see if the edges of middle section are bent in some where . my lid is a little tight were I put one side in first then push handle side down. you lifting from top or side handle? it could be out of round also. when I first fired...
  3. G

    My first smoke on my new WSM 22" 5 Racks Ribs (Pics)

    they look great!. to get temp closer to lid temp put probe in the middle of grate (I did same thing) heat runs up the sides. smoke on!
  4. G

    Can the WSM 22.5" keep constant temps at 160-170?

    I have smoked pork belly and beef jerky at low temp with 22.5. first time with jerky I layered 4 briquettes blue bag kingsford in the snake method and had left over charcoal that was set up 3/4 way around ring. bacon I went to 3 layered works just as good. top vent I left open adjusted lower ...
  5. G

    McCormick buys Stubb's

    I like stubbs hope they don't change it. maybe emails to mc cormick's will help?
  6. G

    First Bacon Venture

    looks good. its on my list to do.
  7. G

    Looking for a new grill brush

    I to need a new grill brush. I would lean toward the metal on. I would think the wood one in time splinter or crack.
  8. G

    Wayne from Medford Lakes NJ

    Welcome Wayne. you will be hooked
  9. G

    My humble opinion on lump charcoal

    I use lump all the time. just put more in any left over can be used next time. I did try kbb briquettes this weekend smoking beef jerky. I used the snake method and temp was very stable with briquettes.
  10. G

    New BBQ Books for 2015

    I have the secrets to smoking. It has a bunch of things I want to try. Worth the money. Flavorize could be good tempted to order it. looked at few pages on amazon
  11. G

    For those deep dish pizza lovers

    That deep dish looks great!!!! what's under cast iron pan?
  12. G

    Meat claw - which one?

    I have the bear claws and like then. those metal one look cool but my opinion claws don't look sharp to grab the meat and handle part not rolled all the way around might be uncomfortable.
  13. G

    Charcoal in the house.

    I use front lump from bj's. I like it. switched from cowboy to front.
  14. G

    Hello from Northern NJ

    hello Brian, hours of great reading got wsm this year and love it.
  15. G

    Corned Beef & Cabbage and Irish Soda Bread

    great job cliff!! looks so good. love Irish soda bread.
  16. G

    Hello from Maywood NJ

    hi Tim , hit the button! I just did on the 22" not here yet till next week.
  17. G

    hello new here

    hello every one I have been reading from these pages for few days now and love all the info here. I have been smoking on my kettle with the smokenator for a year or two. I plan on getting the 22" smokey mountain.

 

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