Search results

Have any one done a Happy Dance when they have taken their food off the WSM and it looks good? Look just like it would if it was pictured in a BBQ Cook book! I mean have you danced over yur food before or am I the only one. HAPPY 4th OF JULY everyone

Have been asked to smoked a Pork loin for coworkers. It is very large, at 22" long and about 3 1/2 lbs to 4 lbs. I planing on cutting it in half and then brine it for about 2 hours in plain salt & water. put on rub I use for PP. I was then going to smoke it around 250~260*, till it reaches temp...

I am up cooking 9 racks of Spares for Father's Day. I will be working and will provide the meal for me and the guys at the Fire Station, Just hope 9 racks enough!

I wanted a brisket for this evening dinner, only problem is it's 1:30 in the afternoon. So I said self, it said yeah,what are we to do? self said get the brisket(9.5 LB) rub it up and go fire up the WSM, but I said I wanted one for dinner not breakfast,self said hush and listen; fire the WSM up...

Ok, please some one school me. Is RO natural charcoal the same as RO Lump? The reason I am asking is that I got a bag of the RO natural charcoal and tried to use it in the MM to smoke some ribs today, could not get my temps above 200, so I switch to my back up WSM useing Kingsford charcoal to...

My wife, Bless her heart, gave the go ahead to buy another WSM (#3) and a generator just because we won a ribbon in a BBQ cook off. I did not ask for anyone of these items but she was concern that I was working by flashlight in the wee hours of the morning to get the food ready and I had to haul...

I just did two 8.5 LB's pork butts at high temp cook(310*) and they came out great and was done in less than 9 hours! Bone pulled (fell) out with ease. I think this is the way I will be doing pork butts from now on.

Just put on 3 slabs of spares for football game tonight. MISSOURI vs kansas ( GO TIGERS ) Also hope to have some left over for OKLAND RAIDERS vs kansas city ch(i)efs.( GO RAIDERS)

ok I got the ceramic dish and doing my 1st over night cook with it. i have a brisket(6lb) and pork butt(5lb) on. ( put on at 3 this morning ) useing rancher charcoal. So far the temp is holding at 250*, going to bed now and when i wake up i hope to see the temp still at 250* Ok, ok,got up and...

going to try something new this weekend and i need some input. I have a 5lb pork butt, want to cook it at a high temp, say around 325 to 350, at this high temp I guessing that it should take no longer than 3 hours and when internal temp reaches 185*. I will give this a try and see how it works...

after reading all the post about Rancher Charcoal I pick up 3 bags at HD for $1.99 a bag, useing it today to do some ribs (3 racks ) if it works as good as I have been reading here I will go back and buy all I can carry for $1.99 a bag. This stuff better be good!

I enjoy cooking these when I dont want to spend all night/day smokeing a whole butt. It only takes about 3 or 4 hours to smoke, depends on the thickness of the cut, plus you can taste the flavor of your rub/smoke in every bite. family relly enjoy them. if you have a food processer you can put...

I love cooking in the winter. Nothing like good BBQ in the cold months, remind me of spring and summer. The best thing I've done was to get a "blue 55 gal. plastic barrel and use as a wind barrier. It works great and it was cheap to buy, only 10 bucks. Cut out the top and bottom and placed it...

Question, how do most of you do your beer can chicken, low and slow or high temp?

At 20:00 hrs put on 34 pounds of briskit for a friends picnic. have 2 trim briskets weighing 6 and 8 pounds and a 10 pound untrimed brisket. I have the 2 trim on the top grate and the other on the lower grate. got the wsm up to 250* at lid and plan on cooking for 15 hours and the finish in the...

At 05:00 fired up the wsm with the minnon method. at 06:00 put on a 9# brisket and a 8# pork butt. Took PB off at 16:30 and the brisket at 19:30. Now I have on 20 chickens thighs they will go at least another 4 hours. I'am quite impress with the long burn time I'm getting with the new kingford...

Got my brisket & Pork butt going. Should be comeing off smoker around 20:00 hrs, lots of folks to feed sunday

Doing an 8lb'er tonight. put pork butt on at 6:30 pm. used a store bought rub (grill mates ) to lazey to make my own. I put rub on with the yellow mustard and let sit in fridge for 8 hours while i went to work. it is now 6 hours later (12:13 a.m.) and temp is holding around 240. will pull off...

I'm new to the wsm but not new to smoking food useing the Brinkman pit smokers. my question is this? are the bottom vent to remain closed after getting the cooker up to temp rather doing slowcooking or roasting a turkey.I did a couple of 13lb birds last week and had the bottom vent open 100%...