Search results

Hey everyone, My wife just got me a grill wok, and I have no idea of what to cook on this, anyone use this weber wok? Any good recipies out there?

Well I did not get to smoke the butts as the storm took a north easternly path...I expected to watch it go more northernly when I posted this thread originaly. I am smoking them now and they have been on since 5:00 p.m. yesterday.

As I live on the space coast, we have @22 "immigrants" from Tampa area coming in. I am cooking 4 Butts today and it will be interesting to see how the mighty WSM stands up to Hurricane Charley!!!

J- Here's my take, for what it is worth. I believe this - that the cost alone is the reason NOT to buy the egg. If anyone can prove to me that on the egg, the $1500 ribs taste THAT much better than my WSM $170.00 ribs, I would be VERY surprised!!! Noone can tell me that those big green egg...

Hey Curtis- From what I have learned on this web-site, the size or poundage is NOT the cook length factor, it is about breaking down the connective tissue and that is done by low temp and a long period of time. My butts average 19-20 hours. Others will chime in and hopefully agree with me.

Hey all - I am cooking up a brisket and 2 pork butts for my parents 61st anniversary today. They have been smoking since 5p.m. last night. I have done brisket before although it has been a while. What is a good internal temp to pull the brisket out??? I remember in the 205 internal range...

Hey Keri, do you foil right out of the gate???

I am cooking up 2 8 lb. butts and a 13 lb. brisket this weekend for my parents 61st anniversary. It has been written in this forum that you should put the butts on the top grate and the brisket on the bottom grate. I assume that is for basting purposes of the brisket. My question is: Does it...

Hey everyone - Got a question. Picnics are on sale here for this weekend. I have done tons of Boston Butts, and have that down to a science. I have never attempted the picnic shoulder, I am curious do they cook as long as butts, do they pull as well, are they more fatty, what differs in...

Larry, I just noticed where you hail from, and your motto: Skins fan. I have been a redskin fan for 30 years, and am VERY excited to get Coach Gibbs back!!!! The NFC east looks VERY tough this year...Alot of great coaches, and from the Spurrier debockle you can see how important coaching...

Larry, I have done pork butts numerous times. You do not have anything to worry about. Here is what I have learned on this web-site. It is not the size or poundage of the meat, it is all about breaking down the inter connective tissues. My butts average 20 hours, almost to a T. I start them...

Thanks guys, and yes it is on the bottom rack. I am 2 1/4 hours into the cook and have not opened the lid. Will let you know how it turns out.

Hey guys, I am doing 4 racks of ribs and a HUGE 7.8 pound chicken. I have done many around 3 -4 pound range and they get done @ 4 hours. Since the ribs take 6 hours, I am putting the monster on the same time and will check it at the four hour mark, my instinct is it will take alot longer...

Hey Chris - I too have done this recipe, with one exception, I cooked/smoked it on my kettle instead of my wsm. I did it for christmas and everyone loved it.

Hey Chris, In you whole turkey honey brined recipe, you show the turkey on a cooking stand. Where can I get one of those???

Where can I buy a bottom cooking grate part # 70701 ???

Has anyone ever used avacado wood? Can it be used?

Thanks for the info, What would happen if you used it once it does'nt appear "green"?

Anyone out there have an idea of how long to age smoke wood (oak) before it can be used in the WSM??? It was trimmed 2 weeks ago.

Tom, when I got mine and did an inspection, noticed the porcelin enamel was chipped on the rim of the charcoal bowl, and I too felt a little guilty for calling weber, but I felt in time, the chip would rust, so I called them. They had no problem what so ever sending me a new charcoal bowl, and...