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  1. E

    First big one

    Thanks all. It's good to know _how_ to raise the temperature in the future. But as it turned out. The temps I got was very good for the chicken.
  2. E

    First big one

    This weekend, I cooked for 13 people on my WSM. I had 3 beercan chickens and 3 pork loins wrapped in bacon. It cooked for approx. 1.5 hours before they were finished and I got the chance to try my newly acquired Thermapen. The food tasted great, but there was one "problem". I was aiming for...
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    First smoke lamb shanks

    The shanks, a rib and two chicken legs have been smoking now for 3 hours. I'm focusing mainly on the shanks, so if the others turn out all right, it's a bonus. Weather yesterday: blue skies, no wind, 5 deg C. Weather today: gray skies, windy, snow and 2 deg C. Murphy is keeping an eye on me...
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    First smoke lamb shanks

    Thanks all. Very good info. @Wolgast: I think I'll try the link you posted. It seems like what I was looking for. I've tried braising them before and they came out really nice, but now I want to try the WSM, so the straight up BBQ smoking seems like a good way.
  5. E

    First smoke lamb shanks

    Hi all. I have tried to find some tips about putting lamb shanks on the WSM, but couldn't find any. This will be my first real smoke session and I'll also try to put a beercan chicken on there. This is an opportunity for me to learn this thing. I'll essentially try to cook the shanks as I...
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    WSM water pan ?

    Does the water do anything about the humidity in the WSM or is it negligible. I use water in the oven when I'm roasting a duck for instance to keep it from drying. Does the water has any effect like that at all or is it just a heat sink?

 

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