Search results

Lovely!

I smoked a beef shoulder clod with mesquite, and it frankly rocked. It does not smell as fine as hickory during the smoke, but what it does to the taste of beef is really really nice!

Kraut braised pork shoulder or country style ribs. You can throw red potatoes, turnips, parsnips or any root veg in for the last half hour. I like lots of onions and caraway seeds in the kraut. Even people who hate kraut love this pork. Fork tender and full of flavor. And this is true German...

A lot of name brand butts are brine injected. Many retailers are only selling brine injected pork these days. I personally do not like using butts (or any pork for that matter) that have been treated this way. I think it makes the finished product taste "hammy" if you now what I mean.

There is a wealth of answers to this question on this sight. Lump doesn't burn hotter, but it is not a consistently sized product and it is harder to get it to burn consistently. There are a number of techniques you can use to make lump more predictable. I found that sorting the lump and...

Love it. Works every time in exactly the same way. They need to quit decreasing the weight in the sack while trying to leave the price the same.

I think tri tip makes the best steak teriyaki!

I tried so hard with lump, but alas it was not to be! I like lump charcoal as a theory, unfortunately the reality was not as good. I did learn from the experience though. First, get GOOD lump. Should be big uniformed chunks of hardwood (heavy chunks). Then you HAND PACK the chunks in the...

It'll be great. Not bbq great, but still very edible. I would suggest some dark beer with the beef stock!

Nice!

Skinned belly will work fine!

Oak wine staves ate EASILY the best wood I have found for any meat! YMMV. but I think you will love the flavor. The ones I had did not have the crystalline layer, so I can't speak to that, but a little wire brush time couldn't hurt. Cheers

Looks great! Yes, the dishonest hawking of fillet tips as fillet steak is wrong, but if used openly, I think this can be a fun product!

I put the pork over the brisket. Everything is better with pork fat. Yes, the brisket will be done sooner (usually) and you will have to move the pork out of the way to get at the brisket. But it works for me.

It sounds like you might need more coal. That's a mistake I made when I started with the WSM. Even short cooks need a full ring.

I recall a few years ago when plans for smoking rigs like the one you are thinking about building were all over the net. Some used wood stoves, some used another 55 gallon drum with some home made adjustable vents. I don't see why this won't work. As a matter of fact, you don't actually have...

I tried to go to lump for all my cooks. I think it does have a slightly better taste than briquettes. However I found it much more difficult to maintain study temps with lump. The lump never burned as long for me either. There are some techniques that helped (like packing the ring very...

Okay, that's just freakin' cool!

I would pull and freeze the pulled product in vacuum freezer bags. If you boil the bags untill the product is heated through just prior to serving, you won't be able to tell the difference from new out of the smoker. Cheers Lou

Wonderful feed!