G
Guest
Guest
Hello
I've had my WSM for a year now, and have really enjoyed the experience. I'm Norwegian and barbequeing is not commond here we are more a grilling country. Wednesday we are selebrating midsummer, wich is kind of a big deal in Scandinavia since the summer is rather short. Well, I plan on making pulled pork and spareribs and have done so several times with great results. I cleaned the WSM the other day, removed most of the sooth and deposits. Will the temperature be higher now that the inside surface is more reflective again?
Since it's quite unusual to barbeque here I get my inspiration and knowledge from you guys. But when I go to the store to buy my meat I some times have trouble getting what I want, some times I'm not sure what it is I'm after!
One thing is to transelate the american names into norwegian, but the butchers here does not cut the meat the same way as is done in the USA. I can'torder a "but", but when I order "boneless pigs neck" I belive I get what you call a Boston but.
And i'm not sure what part of the rib baby-backs come from.
When it comes to smokingwood I can get hickory in a few places. Oak, and other lokal trees are no problem, I live close to the woods. But searching the Internet I miss one type of wood, the beech. Is this tree only found in Europe? I belive its commonly used here for making smoked saucages etc., and I've used it several times in the WSM.
Well, I wish you all a good summer and thank you for all the good advices and recipes I've found, and hope to find.
Tore
I've had my WSM for a year now, and have really enjoyed the experience. I'm Norwegian and barbequeing is not commond here we are more a grilling country. Wednesday we are selebrating midsummer, wich is kind of a big deal in Scandinavia since the summer is rather short. Well, I plan on making pulled pork and spareribs and have done so several times with great results. I cleaned the WSM the other day, removed most of the sooth and deposits. Will the temperature be higher now that the inside surface is more reflective again?
Since it's quite unusual to barbeque here I get my inspiration and knowledge from you guys. But when I go to the store to buy my meat I some times have trouble getting what I want, some times I'm not sure what it is I'm after!
One thing is to transelate the american names into norwegian, but the butchers here does not cut the meat the same way as is done in the USA. I can'torder a "but", but when I order "boneless pigs neck" I belive I get what you call a Boston but.
And i'm not sure what part of the rib baby-backs come from.
When it comes to smokingwood I can get hickory in a few places. Oak, and other lokal trees are no problem, I live close to the woods. But searching the Internet I miss one type of wood, the beech. Is this tree only found in Europe? I belive its commonly used here for making smoked saucages etc., and I've used it several times in the WSM.
Well, I wish you all a good summer and thank you for all the good advices and recipes I've found, and hope to find.
Tore