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  1. Cy Murphy

    18.5 WSM rotisserie

    Howdy guys, Cold "n" rainy day here in West Virginiabut the cookin' & eatin' must go on or so I'm told.:rolleyes: I have a confession to make to y'all. I'm a rotisserie chicken slut and that's the cold hard facts. Should I seek professional help ?:confused: I just dunno. Anywhoo after using...
  2. Cy Murphy

    Sand Or Water ???

    Guys, my Brinkmann charcoal pan that I had been using with water finally developed a few pin holes so I'm contemplating using sand . Will using sand offer the same heat control benefits that water has worked so well for me in the past ??? Thanks, Cy.
  3. Cy Murphy

    RO Lump In WSM.

    Guys, today the sun izza shinin' and life is just peachy back here in the holler. Time to cook !!! Really tired of the large amount of ash generated on long cooks so I'm going to try some lump. Any tips, hints or cautions will be most welcomed. Thanks guys, Cy M.
  4. Cy Murphy

    18.5 WSM in sub freezing temps

    Guys, I have an unmodified 18.5 WSM that I plan on running soon. Outdoor temps are in the mid teens. Baltimore pit beef is on the menu. Anything I should know about running in such cold weather ??? Thanks, Cy.
  5. Cy Murphy

    Brrrrrrrrrrrrrrr...... COLD Weather and the WSM

    Well guys, like it or not winter just ain't that far off. Cold weather smokes with my 18.5 WSM haven't been what I would call consistent in that my temps are hard to maintain in 20 degree weather. I know that hasn't been a problem for many of you so if you don't mind sharing I'd love to hear...
  6. Cy Murphy

    Boneless Prime Rib On The WSM ???

    Hi guys, I have two hunks (16 & 18 pound) of boneless prime rib aka rib eye in the freezer awaiting a nice spring day. Have any of you done a cut of meat like this on your WSM ? Success stories, tips and even failures are greatly welcomed. TIA, Cy.
  7. Cy Murphy

    Help With Whole Pork Loin Please

    Your recipes and techniques for doing a whole loin on the WSM would be appreciated. BTW,I would like to marinate it as well and it's huge so I'll prolly cut it in half. Let the games begin, guys......... Oh yeah, thanks.
  8. Cy Murphy

    Dang Near Chipped A Tooth

    OMG !!! My briskets taste soooo good. Problem is that more often than not, they're tougher than an old boot. Usually cook them to 165-75-85 internal and hold the dome temp to not more than a steady 225 with a max of 250 at times. Using a full Brinkmann water pan as well. Would lowering...

 

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