Search results

Hi all! I just got my 22.5" WSM a couple of weeks ago, and I decided this weekend to try my hand at loin back ribs. I used the BRITU rub and cooking method, and they turned out really nice. I cooked 4 racks with a total weight of about 13 lbs. (these were BIG racks...the butcher didn't have any...

Did you go with an empty water pan for this cook? Seems like most people suggest that for high temp.

Looks great! We tried Cornish game hens for the first time a few years back, but haven't done them again since. Not sure why, since we both really liked them. Seeing these pics makes me think it's about time we tried them again.

Thanks Mike! I'll be doing some ribs this weekend, and I'll probably do a turkey for Christmas and maybe a shoulder for New Years. I tried a chicken on it, but I think I prefer the way it comes out on my kettle better...the skin was a little leathery on the WSM. I could probably just do it at a...

The brisket ended up staying more than warm enough in the cooler for a little over 6 hours. It was still too hot to touch when I pulled it out. It turned out really great...tender enough to cut easily with a fork, but still firm enough to hold together without turning into mush. It had a nice...

Well, it's done! Came in a few hours ahead of schedule, but I packed it up in 3 layers of foil, wrapped it in a towel, and put it in a warmed cooler with 4 other towels packed in around it. Hopefully it stays warm until this evening. I haven't had brisket in many years, so I'm not a great source...

Well now here's a pickle...I just checked the meat temp again, but this time I checked in a few different places. On one side of the flat, the probe met a little resistance and read 188. On the other side, it went in like butter and read 194. At the thickest part of the point, it again went in...

Thanks for the tips, Mike! I most certainly will go by internal temp. At about the 8 1/2 hour mark, I had to add more fuel...about half a chimney of lit coals. I also topped off the water bowl again, this time with cool water since the outside temp has already shot up to about 60. Took my first...

Update: My Maverick woke me up at about the 6 hour mark with a low temp alarm. The smoker had dropped to about 212. I opened the vents up to 100% and tapped the legs to knock off some of the loose ash, but the temp wouldn't budge. I finally opened the side door and stoked the coals a bit...still...

Hi all! I'm brand new to the group, though I have popped by to read an article or two now and again over the years. I'm also a brand new WSM 22.5" owner. My previous smoker was a side box model with more holes than cheese grater, so needless to say, smoking on it was a hassle. So much so that I...