Search results

So my step dad is coming down for the holidays, he wants to bring some salmon to smoke. My question should I do it in WSM or the Kettle? I am afraid if I use the WSM the smell will work into the following cooks. Anyone have this problem?

Hey everyone, I am going to do some chicken drums and boneless thighs in oil on the new skillet. My question is how will I know when the chicken is cooked through?

I only wish my smoker was going tonight!

I am looking to buy a cast iron skillet. The price range is quite large. Is there better metal, or are they all the same? Thanks

Hey everyone, I bought a 6lb trimmed shoulder yesterday from Publix. I am going to give it a shot this Sunday! I need a good basic rub, if anyone could help me get a list of what I need to buy for said rub, it would be greatly appreciated! Also, it HAS to be MSG free. Thanks in advance Ron...

On food network right now they have a Weber sponsored grill masters finale! They are able to use all the grills I own, Genesis, kettle and WSM.. They are doing a standing rib roast! Makes me want to go fire up the grill! Yumm!

Here is yesterdays smoke on the WSM, 1 rack 3 corn in shucks! http://www5.snapfish.com/snapfish/slideshow/AlbumID=6923852026/PictureID=302101279026/a=1030208026_1030208026/otsc=SHR/otsi=SPIClink/COBRAND_NAME=snapfish/ thanks

Here are some pics from my virgin WSM cook! Its a standing rib roast, i think..lol I expected there to be ribs through the meat, but there was only what looked like vertebre in the back bottom corner. this is after 3 hours on the WSM @ 260degrees. I couldnt get the heat any higher, I have...

Nowhere does it mention soaking chunk wood? I find that I am not smoking much out the top unless I stoke the coals every half hour. Is that because I did a slight soak? I figured the wood would burn to fast dry? Thanks in advance!

I used the smoker last night, I thought I read that people were using their previous charcoal to light the new ring in the WSM.. I dumped last nights charcoal into the lighting chimney and was able to relight it but it seems that it is barely lite. Will this be enough to get it going again?

I have my standing roast on the WSM using Kinsford original, almost a full trey of coals, water in the pan vents open 100% all it has after 1 hour is 265 degrees What gives?

Good morning everyone, I am going to break in the WSM today. I am doing a rack of ribs and a standing rib roast. The roast is small and weighs 3 1/2 lbs. any idea what temps and times I should be looking at today? I am looking to make this our main dinner course and want your thought on when I...

Hey everyone, obviously I just wanted to post and introduce myself. My name is Ron, I am originally from metro Detroit and moved down to Georgia in 2010. I have been acquiring Webers for a few years now and have the complete set, Kettle, Genesis, and WSM. I have not used the WSM yet, I just...