Whats the best thing you learned in 2009?
- Thread starter Russ Turner
- Start date
Todd Mansell
New member
After many years of trial and error, I have finally figured out how to cook ribs that are not tough or chewy or not over cooked. All thanks to my WSM and this website.
David Verba
TVWBB Fan
Wait a second...I did not about this. Closing all three bottom vents? Or ALL vents? This actually works?
dwayne e
TVWBB Super Fan
I learned in two basic cooks (one with a round roast........the other with chickens and games hens), that I've been using the wrong tool for years. The WSM rocks........now that I know that, the rest will be easy!
I also learned that an old dog can learn new tricks.....thanks to the help of this website.
I also learned that an old dog can learn new tricks.....thanks to the help of this website.
Derek, Here's a link to the original High Heat Brisket Thread. If you cook your brisket like this, it will come out great.
High Heat briskie!!! Thanks to Bryan S and Kevin K
I've never done a slow one... but now... why would I?
Brett Fields
TVWBB Fan
Originally posted by ron "Rondo" hanson:
...smokin' is not a destination; it's a journey
I'm with Ron. 2009 has definitely been a leap forward in my journey. 2010 is already off to a great start with great food.
Brett
Dennis Stilwell
TVWBB Member
That I should have bought a WSM a long time ago.
Chris in Louisiana
TVWBB All-Star
To buy a WSM and give my Brinkman to my brother.
The stuff I have cooked with the WSM, based mainly on tips learned here, far surpasses any BBQ I ever made before.
Ribs, chicken, brisket, turkey, pork (ahhh, the pulled pork!!) have all been great. And I just got started with the WSM this fall.
Thanks for the help.
The stuff I have cooked with the WSM, based mainly on tips learned here, far surpasses any BBQ I ever made before.
Ribs, chicken, brisket, turkey, pork (ahhh, the pulled pork!!) have all been great. And I just got started with the WSM this fall.
Thanks for the help.
Eric Simon
TVWBB Fan
The best thing I learned about BBQ in 2009 was (from this forum, natch) how to get bite-through skin on my chicken thighs.
I also learned (courtesy of Harry Soo) that a regular guy with a couple of 18.5" WSMs can in fact win KCBS competitions.
Which brings me to my BBQ goal for 2010: I hope to have some tiny bit of success in a KCBS competition in 2010!
I also learned (courtesy of Harry Soo) that a regular guy with a couple of 18.5" WSMs can in fact win KCBS competitions.
Which brings me to my BBQ goal for 2010: I hope to have some tiny bit of success in a KCBS competition in 2010!
Dave from Denver
TVWBB Wizard
Tough to narrow it down... I'd have to say my favorite is the technique of leaving your steak out to come up to room temperature 1 hour before cooking, then salting it 15 minutes before cooking, rinsing, and seasoning with pepper, then grilling it to perfection.
The USDA Prime sirloins I made this year have been the best steaks of my life.
The USDA Prime sirloins I made this year have been the best steaks of my life.
We bought a horizontal smoker (Char Griller) in 2009 and enjoyed using it all spring/summer/fall. It is a decent smoker and is an excellent grill for charcoal with the big surface area. But it does require a little more babysitting then i'd like. On a windy day it was such a pain to get temps to be anywhere close to stable. And because its so big, you can't just move it under the deck or the other side of the house.
So what I learned in 2009 is I should have gone with my original gut feeling and the input from others and just buy the WSM. I now have one on the way and can't wait to show my GF (the usual cook at the house) how much better this smoker will be.
So what I learned in 2009 is I should have gone with my original gut feeling and the input from others and just buy the WSM. I now have one on the way and can't wait to show my GF (the usual cook at the house) how much better this smoker will be.
R. Hanson ("Rondo")
TVWBB Pro
WE like chicken thighs done the way you described and have found 2 ways to do it: Cookem indirect on the Performer... crisping the skin, as desired, with direct heat at the end
or Smokum on the WSM and crisp em at the end by removing the center section and placing the grate and thighs directly on the charcoal ring
leif gabrielsen
TVWBB Fan
I learned what a WSM is. FOund one used, bought it and smoked with it. I had no idea how great a smoker it is. meanwhile my cabinet smoker is a shelf in my garage now.
Dennis (noskos)
New member
That my DigiQ makes my life so much easier, it let's me sleep all night without having to worry if my fire is still doing ok
Mike Freeman
TVWBB Member
I learned never to put my WSM and associated items in our bedroom closet, and to never take my wifes shoes, hundreds of them, out of aformentioned closet, and put them in the garage.
What i've learned can fall into a few categories.
THE GOOD
- Roadside chicken is a HUGE hit around here. Talk about a quick and easy crowd pleaser.
- High heat brisket. 2 down and both were great
THE BAD
- I have a smoke wood accumulation problem. I think i have enough for the next 8 yrs already.
THE UGLY
- ALWAYS test your thermometers before a long cook. Finding out my lid was off about 40 degrees when i was cooking for a work potluck was NOT good. All came out well, but I wasn't in bed until 3am and back up at 6am to pull them before work!
THE GOOD
- Roadside chicken is a HUGE hit around here. Talk about a quick and easy crowd pleaser.
- High heat brisket. 2 down and both were great
THE BAD
- I have a smoke wood accumulation problem. I think i have enough for the next 8 yrs already.
THE UGLY
- ALWAYS test your thermometers before a long cook. Finding out my lid was off about 40 degrees when i was cooking for a work potluck was NOT good. All came out well, but I wasn't in bed until 3am and back up at 6am to pull them before work!