Hi everyone. Long time lurker, infrequent poster. Thought I would finally get around to showing off some of the cooks from my new WSM (a month old today!). To date I have had 5 cooks on her and I am very satisfied.
First cook was for my Wife's birthday, did a bunch of pork butts (2 for party, one to take in to co-workers) and sirloin roast. Because of the way the weekend was to go, I had to smoke them Friday night and reheat on Sunday. Beef was sliced thin and served cold for sandwiches. Started at 11 and smaller two butts finished at 5. Took them off and put on the beef and both it and the third butt were finished by 7am.
Here is a shot of the last butt and the roast on the smoker followed by some shots of the finished butts.
http://t.co/YRxEMhy
http://yfrog.com/h34lhhtj
http://t.co/QKaERQH
Second cook was my first ever brisket (I've been smoking on ecb and a charbroiler for years, but never tried brisket as they were too fussy). After much debate, and because the brisket was trimmed to the point of no fat, I did the high heat method. Turned out quite well, and made some amazing sandwhiches.
http://yfrog.com/h7m7a6j
Third smoke was some Jerk Chicken. Used some allspice berries to help get flavor and finished the skin over the coals. Really tasty, but didn't get any shots in.
Fourth smoke was my first attempt at bacon last night. Turned out really well and enjoyed some this morning.
yfrog.com/kjwdjkij
http://yfrog.com/h78sdgyj
Fifth smoke was this evening. While I was smoking the bacon yesterday I was busy prepping 3 types of sausage. Some jalapeno beef, kielbasa and kosher beef. Here's a shot of the kosher and kielbasa finished up on the wsm.
http://t.co/tDarFKb
Was really pleased with these last two smokes. Both of them were kept nice and low to keep the fat from rendering out and stayed between 150 and 175 for the duration of both smokes. Having read everyone else's posts I thought it would be impossible to stay below 200, but I found dialing in to the 150-175 range a breeze.
Thanks for reading!
First cook was for my Wife's birthday, did a bunch of pork butts (2 for party, one to take in to co-workers) and sirloin roast. Because of the way the weekend was to go, I had to smoke them Friday night and reheat on Sunday. Beef was sliced thin and served cold for sandwiches. Started at 11 and smaller two butts finished at 5. Took them off and put on the beef and both it and the third butt were finished by 7am.
Here is a shot of the last butt and the roast on the smoker followed by some shots of the finished butts.
http://t.co/YRxEMhy
http://yfrog.com/h34lhhtj
http://t.co/QKaERQH
Second cook was my first ever brisket (I've been smoking on ecb and a charbroiler for years, but never tried brisket as they were too fussy). After much debate, and because the brisket was trimmed to the point of no fat, I did the high heat method. Turned out quite well, and made some amazing sandwhiches.
http://yfrog.com/h7m7a6j
Third smoke was some Jerk Chicken. Used some allspice berries to help get flavor and finished the skin over the coals. Really tasty, but didn't get any shots in.
Fourth smoke was my first attempt at bacon last night. Turned out really well and enjoyed some this morning.
yfrog.com/kjwdjkij
http://yfrog.com/h78sdgyj
Fifth smoke was this evening. While I was smoking the bacon yesterday I was busy prepping 3 types of sausage. Some jalapeno beef, kielbasa and kosher beef. Here's a shot of the kosher and kielbasa finished up on the wsm.
http://t.co/tDarFKb
Was really pleased with these last two smokes. Both of them were kept nice and low to keep the fat from rendering out and stayed between 150 and 175 for the duration of both smokes. Having read everyone else's posts I thought it would be impossible to stay below 200, but I found dialing in to the 150-175 range a breeze.
Thanks for reading!