Search results

Had our Thanksgiving today and did a turkey on our 22.5 WSM here is the synopsis, I have two charcoal rings the original and a smaller one. I started with the smaller diameter one and think that I did not get the kind of heat I needed till I switched at the end and spread my coals out more. We...

Put these on the smoker last night about 7:50, both were at about 190 degrees internal at 0400 this morning, pulled them and foiled them and put them back on the smoker. I run hot, have vents at 100% top, 25% for the bottom, am I going to have to close all the vents even more to get the temp...

One more try. These are the ribs I have been waiting for.

Finally got my ribs to turn out the way we like them, this is too easy thanks to all who have posted on this board you make it happen! Am trying to get a photo up but to no avail, I did get into photobucket had to use Google Chrome.

Is anyone else having trouble using P Bucket, I have been unable to use it for the past 24 hrs?

Did a 11.3 # brisket today, high heat, lightly seasoned. Smoked 4 hrs, then placed in foil pan for an additional 1.5 hrs. Heat ran in the 350-360 range. Seemed dry at first but I let the meat rest and the longer it rested the better it got. I would try to keep the heat a bit lower the next time...

Apple Brined 12# natural bird, done on 2.5 hrs and incredibly good, I see that lots of folks smoke pre basted birds so we will try one of them next.

Built a little shed so that I could smoke all winter here in Iowa its actually a deluxe windbreak. The 22.5 WSM sits on a turntable so that all I have to do is give it a little turn so that I can adjust all the bottom vents. Wwe smoke almast every weekend now and love it!! We make very good use...

I am going to do a whole deer loin on my smoker but am not getting anywhere inregards to how to do it. Should I just do it like I would a beef tenderloin? We are shooting for med rare, also any suggestions for the rub? Or does one go minimilist on the rub? Thanks!

I have been trying to find the info on how long and at what temp to smoke a whole loin, not having any luck. I know somone here can head me in the right direction. I have a 22.5 and have had great success with ribs and shoulder and am ready to branch out. Thanks!!

Purchased 3 racks of what were suppose to be BBR's. Having eaten lots of BBR's all over the country and having looked at images of BBR's, I do not think I got BB's. There seemed to be a huge amount of meat on two of the racks, in fact I would have to say that the racks were every bit of 2.5...