Search results

Inspired by Chef Matthew Lang's technique here http://www.heritagefoodsusa.com/chefs/beef_chef_2.html (and the fact that I'm the proud new owner of an 18.5 WSM), my wife and I decided to give it a try. She did all the brineing and rubbing. Right NOW it is in the smoker with applewood and a...

Hey all, Just got my 18.5 WSM smoker Tuesday and it will be set up primarily as a grill with the charcoal bin up high where the water pan and lower grill should be. I'm a very inexperienced meat cooker, but I know that overcooked meat is bad. So I cooked some burgers and fat onion slices last...