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    HELP!!! 1ST SMOKE -- WSM NOT HOT ENOUGH??

    Looks fantastic Jeff, nice work! I also put my ribs on immediately. Yesterday it took about 20 minutes for my 18.5 WSM to get up to 200. This is using the Minion method. I speed things along by using more lit charcoal (maybe 1/2 chimney or a bit more when using lump) and then after...
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    Black discoloration/spots in spare ribs? (unappetizing picture included)

    One of the bones next to the discoloration was broken, when I saw it I figured the black stuff was the cause of the bone breakage/degradation and not vice versa. But since I didn't notice any off odors or anything else with the ribs, and the rest of the slab actually looked fine when I cut the...
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    Black discoloration/spots in spare ribs? (unappetizing picture included)

    I smoked some spare ribs today, and when cutting them up I noticed a large black spot in the meat of a couple ribs. Having never seen this before, I immediately took a picture so I could post here: The discoloration was obviously present in the top rib, but also the rib located directly...
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    Beer can chicken skin woes

    Hi all, I recently tried making my first BCC. The meat was great, but the skin - which I don't really like even when cooked properly - was soggy and pretty unappealing. I cooked it at about 225-250 for about 3.5 hours. I understand that this is a common problem with cooking chicken at a...
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    First time pork butt smoking quandaries - with pictures!

    Thanks for the tips Morrey! I can definitely see how a chamber probe would be helpful, I will have to pick one up soon. I also had not considered foiling; that would have been a smart move for me considering my time constraints. Hi Jason! I live down in Clintonville. The way I see it, I've...
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    First time pork butt smoking quandaries - with pictures!

    Thanks for all of the advice guys! I feel better having read the replies; it seems like a little more time in the WSM and/or a higher cooking temperature would have got me over the hump and up to the 190s. What does seasoning the meat a second time do? Jim mentioned it in his post, and...
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    First time pork butt smoking quandaries - with pictures!

    Today I fired up my 18" WSM for the second time (tried to make brisket a week ago to mixed results) in an attempt to smoke a pork butt. I had some temperature issues throughout the cook that have left me with a few questions, but when it was all said and done I had some tasty pulled pork to eat...

 

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