Search results

Hello all, I moved into a 2nd floor apartment last year and gave my WSM 18” to my buddy because they don’t allow grills and such on their balconies. I started missing it the 1st night. I recently found out the fire department allows electric grills (only) on the balcony. Good news!! I ran out...

Can I make beef jerky on the WSM? If so, can anyone send me some advice? What kind of meat, how thin, smoke wood, temps, water or foil, marinades, or anything I did not mention? I am on short “staycation” and looking for something new to do.

My boss brought in some cedar plank smoked salmon, and it was the outstanding! I would like to try this on my WSM this weekend. I never really liked the brown sugar way it’s done as suggested on the cooking topics. He told me he just brushed on some oil, and cracked pepper. Soaked a cedar plank...

These days, I have to go to the next county to buy wood chunks, and they have gone way up in price and are too small. Yeh, home depot hickory chunks are OK, but I am looking for others like “apple, cherry, mesquite, etc..” Does anyone suggest a decent mail order site? I am in St.Petersburg Florida

Man I love putting together a brand new grill, using it for the 1st time. I just bought a 22 ½ one-touch because I saw some aftermarket iron grates I want on the BBQ side of the forum I must have. http://wolfepit.blogspot.com/2...on-grill-grates.html I’ve had a WSM for years, and need to grill...

I thought I had ribs down pat, Until I read about a few BBQ vets that say you should start and continue cooking with the bone side up. Hmm! Just when I thought I could not really learn much more about ribs, I have to wonder about this technique. What do you think??

I have a 2 pound brisket flat. I was thinking about cooking it on my smokie joe "indirect". Has anyone had any luck this way??

Hello all, I would really like to learn how to perfect “beef ribs”. I am very satisfied with the way my pork baby backs, and spares turn out. At this point, it’s almost a no brainer, but beef?? I almost always wreck em. They come out burnt, or mushy. Yeh, I have seen the cooking topics about...

Please don't lynch me, I see these Brinkman smoke & grills at home depot for $159. I was just wondering if anyone is using one of these. I am temped to try one out just for **** of it. It looks like I cold put a lot of meat on it with out crowding it. Any advice??

I am going to do some salmon today. But the only wood I have is apple, cherry, hickory, and sugar maple. I goes it brining is salt water right now "I never really liked the brown sugar brine" I just like plain smoked salmon. Can anyone help me pick out some wood??

Brisket flats looked thin and small today, so I picked up a 3+ POUND 7-bone roast instead after reading the "Pulled Beef" post. What can I do with this?? I was wanting to do it today for diner. Gonna fire up the chimney with RO lump here soon. Is it too late?

I know meat stops absorbing smoke at a certain temperature. I have always thrown my meat on cold, at low temp to get the best ring I can for at least the 1st hour or so. Are there any scientists here that can tell me at what temperature every meat in the animal family peaks for smoke absorption...

Hello all, My turkey legs are a big hit at work. For me, they are almost a no brainer, and effortless. They are pretty cheap, and always come out great. I would like to find a way to crowd as many as I can in one session. Right now I can only put 6 on the top rack lying down. I don’t use the...

I want to do some turkey legs today to get warmed up for Memorial day. All I could find locally was apple chips " I hate chips". Does anyone have a good way to use em? Last time I used chips was 2 years ago. I put them in a foil pouch with holes. Thanks to the economy, I can only get good...

I like to make smoked cheese in the cooler months, always come out pretty good with no effort. I live in Florida, my WSM gage was reading 140 degrees just sitting outside by it self. Does anyone have advice for smoking cheese in the warmer weather with out a whole lot of custom work? I think I...

Hello, I am going to do some beef ribs today. I would like to do em high temp like I do brisket flats (they always turn out great), I have not had much luck with low temps in the past for these. Does anyone have a good basic sauce recepie for these. Also any advise on the cook?

I know this is not the right discussion group, but this is the most active. So here goes. Hello, I have a friend who bought a Brinkmann Square Vertical Smoker. He is having trouble with ultra low heat. I did some mods on my 1st ECB years ago, but tossed it after I got my WSM. Does anyone know...

Damn it, Doc says I have high cholesterol & thyroid problems. What to do, what to do. I love pork ribs, butts & beef briskett. Does this mean goodbye to all that?? I tried to argue that the fat is broken down, but that battle was lost. How far into denial can I go.

I just saw a show on TV about the history of beer “for personal education of course”, that stated “all beer cans” have an inner liner. This is why I stopped using Coors cans for BC chicken. I did not think everyone had can liners. This kinda bothers me. I have always tried to make my “Q” as...

Has anyone started a brisket flat low temp to get a thicker smoke ring, then go to high temp to finish?