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  1. C

    Burning off the winter grunge ?

    No pan and no door. I tend to wait till summer when it is really hot outside. I put the whole WSM in a Few big black lawn and leaf bags, spray it all down with easy off, set the bags in the sun and let components de gunk all day long. Then hose it all down and reassemble.
  2. C

    Sauce for Texas

    Hi Harry, Just wondering what you would use for brisket sauce if you were cooking in a Texas comp ?
  3. C

    Stubbs Briquets

    I like the uniformity. I like the even burn. I like the clean smell. I don't like all the ash.
  4. C

    Cooking a Butt and a Brisket at the same time

    I think you will get replies to do either. I tend to put brisket on top.
  5. C

    First brisket on new 22.5 WSM

    Good to hear that it went well. Anyone with a name like Hutson must know how to cook.... Cliff Hutson
  6. C

    First brisket on new 22.5 WSM

    I can only imagine how much energy it takes to heat a jumbo size pan of water in a 22" wsm. I would stick with sand.
  7. C

    Dome temperature vs grate temperature

    JD got it right.
  8. C

    Freezing a Butt - Pull or not?

    My opinion is that they are easier to pull while they are warm. Vacum sealing is a must.
  9. C

    Been away for a while...

    Three girls in college........I need you to manage my portfolio.
  10. C

    these ribs have an unpleasant odor...are they bad??

    If water don't wash the smell off then I ain't eating them. Just me. I don't want to smell anything but fresh when I am done rinsing meat for the smoker or grill.
  11. C

    Overnight cooking

    I have been using sand for some time now. I tried the clay saucer and was happy with it until it cracked. I fill the pan a little less than 1/2. then smooth it all around with a bit of a concave in the middle. Double wrap with foil and that works pretty good.
  12. C

    getting Pork butts off the cooker

    I use the big spatula as well. Smoking on the second grate is a whole other issue. I have not found a real good way to get them off except to reach and grab. I am thinking of a way to utilize a stainless mesh, disposable grill sheet or butt sized grate that one could just reach in and pick up...
  13. C

    As good as Texas BBQ RUB Bisket blend

    I tried it by itself. The nose knows.
  14. C

    Minion Method - Bitter Smoke?

    Try it again with Lump charcoal and see how you like that.
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    As good as Texas BBQ RUB Bisket blend

    I just made up a batch and I am sorry to report....Not even close. I had high hopes because I love that rub.
  16. C

    2 - 10lb Pork Shoulders

    No mop, No flip, Internal temp to 195.
  17. C

    Build up on Lid

    I am glad to see that I am not the only one who has had this problem. I used my wsm last night but before I did I decided to sacrifice a ring of kingsford in order to burn out the inside and burn off my grates. The results were impressive as it blistered most of the gunk from the lid and mid...
  18. C

    Big Drum Smoker

    The uglier they are, the better they cook.
  19. C

    Whole chicken question

    Butterflied and smoked breast up for a while and then finished breast down has made me some very tender chicken for me. I think it has something to do with the meat being sandwiched between the liquid or "swim cap" as bigwheel calls it, on one side and the skin on the other. The combination...
  20. C

    Fat'z Pig Powder

    Those are my two most favorite rubs also.

 

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