Search results

I figured it out! (I think...)

Today, I completed the cook for my first venison ham ever. (Don't ask me why I decided to do this -- it just seemed like it was high time to attempt it!) When I took my deer to the processor last fall, I asked that they keep one hindquarter whole and with the bone in, so that I could try a...

I'm smoking a whole venison hindquarter today, as we speak! I'm going with a "ham" vibe -- I had it on a ham-style brine (including pink curing salt). I'm using apple wood chunks. Doing the whole "what do folks on YouTube say?" research thing has been more confusing than helpful. I've seen...

On the other hand, three bottles for four people might mean that "finishing the other dishes" and "carving the turkey" don't affect whether T-day is fun and a big success! ;) For me, high winds tend to mean greater air flow, so I keep an eye on temp and expect that it might go higher than...

For me, that's half the fun -- keeping one eye on my beer and the other eye on the smoker! :wsm: (Speaking of which, I think it's time to go find a beer and a cigar and go keep vigil on my smoker!)

Thanks for asking the question, Anthony! I was wondering the same thing...

Last night, I cranked up some dry rub on a coupla racks of ribs and a pork butt, intending to smoke them today. Today, however, I've been a little under the weather. Would it be bad if I let them sit in the fridge, on dry rub, for another night? That is, if they're on rub for a day and a...

Sitting here this afternoon, I wanted to get a cook on, but hadn't prepared ahead for a brisket or pork butt. So, I decided I'd try a swineapple. The recipe I have calls for the country-style ribs to be dry-rubbed, then stuffed into the pineapple raw. I'm planning on cooking until I get to an...

I'm confused... "charcoal bowl"? I have a 18.5" WSM; no charcoal bowl. (Water bowl, sure, but 'charcoal bowl'?) Is this something in the smaller or larger WSMs?

Guys, Thanks for all the comments! Some questions for you: What happens if I load up the WSM right after I pour in the lit charcoal and the water? Yeah, sure, it's gonna take a while for it all to come up to temp, but is there anything bad that will happen if the meat is sitting there on...

So, with the weather finally turning a bit reasonable, I had the chance yesterday afternoon to crank up my new WSM for the first time... I decided to go with a chicken (~5-6 lb) and a small package of country style ribs. (No, I usually don't use these, but since this was a test run, I didn't...

Cool! The Saturday of Memorial Day weekend is always part of Indy weekend! :) So... maybe a Friday cook, to take on the road, and enjoy with the crew on Saturday!

Well, I've been a Weber fan for a good long while -- bought a Performer in 2001, and have used it to grill and smoke for years. Way back in the day, I bought a cheap bullet smoker, and while it worked ok, it didn't hold heat well and wasn't too easy to use. So, looking to get back into smoking...