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PainBreak posted:words At the end of summer, watch your local stores for the Smokey Mountains. I got my WSM 18" for $150 at Home Depot. It was a steal. nummy fucked around with this message at 06:59 on Apr 1, 2012 |
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Apr 1, 2012 06:56
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Canuckistan posted:Good call on the 18. I have the 22 since I occasionally cook for 15-20 people but the extra fuel use sucks when I'm cooking just for myself. I second the 18" WSM. You can really cook a good amount of food on it. I love mine.
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Jul 26, 2012 05:08
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jonathan posted:Doing my first brisket tonight. Going to do 3 hours on the smoker, then foil and put in the oven until the thermometer says 200f. I haven't done a ton of briskets, but my last turned out fantastic. I inject mine with au jus and some other stuff, but it really isn't necessary. I didn't foil my first 2 briskets. They sucked - could never get them past the stall in a timely manner, so we would eat them too early. Way too tough. Foiling is the way to go and gets it up to temp much faster. Getting the meat beyond the stall = tenderness. I think most people add liquid when they foil just to help keep it moist.
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Sep 1, 2013 22:53
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His Divine Shadow posted:And no other people telling me it needs to be done now. I noticed the brisket seemed to have run into a stall wrt temperature and should probably have been foiled and given more time to get to 185F or more, it was stalled at 170. Yup. I hear ya there.. That's why my first briskets sucked. I wasn't on MY schedule. Pretty much everyone says that the meat doesn't take any more smoke after about 4 hours, so that's usually when I foil. If I want a good bark, take the foil off after it reaches temp and let it go for another half hour - 45 minutes.
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Sep 2, 2013 16:01
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Crazyeyes posted:Got my WSM set up yesterday. Thinking I'm gonna try some chicken and pork butt this weekend. Anyone have a guide/scale for how much charcoal to use for a given time length? As I understand it chicken is pretty quick relatively (2-3 hours). I would hate to waste 12-15 hours with of charcoal to do them. I did a pork shoulder, brisket and turkey breast one year for Thanksgiving. The pork shoulder and brisket were put on early in the morning. About 3 hours before dinner time, I put the turkey on to start getting some smoke. An hour later I took the pork and brisket off to rest in a cooler, and let the temp climb to better suit the turkey. It's not hard, just takes some planning. As for worrying about wasting charcoal - it's cheap.
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Sep 4, 2013 15:42
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Crazyeyes posted:Anyone done deer on their smoker? I got a number buddy getting me some cuts and don't know how best to do it. Just jerky? A whole roast? I bet you could wrap a tenderloin in bacon, and smoke it at a higher heat and it would turn out decent. Like Crazy Dutchman said, it's pretty lean, so you'd have to be careful with it. What about a neck roast? That might be pretty good smoked.
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Sep 11, 2013 03:33
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jonathan posted:So smoked turkey... Is the white meat juicy and/or tender ? I haven't done a full turkey, but I have cooked a few turkey breast roasts. They come out fantastic. Juicy, tender, little bit of smoke flavor... The problem with a whole turkey is that different parts finish before others. By the time the dark meat is ready to eat, the white meat is overcooked. Try a breast roast. They cook quick and taste great.
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Nov 11, 2013 22:38
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LTBS posted:I didn't have this problem at all. It was all juicy and had a good smoke flavor. I used apple wood for the smoke on the turkey and it was perfect. Nice. Like I said, I haven't done a whole turkey. That's just what I had heard. As far as I'm concerned though, smoked turkey is the only way to go. Deep fried is good too, but smoked is better. If it isn't smoked or deep fried, don't eat it! I think I used apple as well, though there is a chance it could have been cherry.
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Nov 12, 2013 04:52
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bunnielab posted:Behold my Cold Smoker Mk 1! Holy crap! What a mess. I love it.
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Feb 10, 2014 21:08
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Cimber posted:I would imagine lamb shanks smoked with hickory wood would be fantastic. Ooh.. I bet that would be great.
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Feb 24, 2014 02:13
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Stubear St. Pierre posted:This link should have everything you need: http://www.virtualweberbullet.com/wheels.html I lift the whole drat center section off the bottom, add coals, and replace. Takes 10 seconds.
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Apr 14, 2014 03:54
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Stubear St. Pierre posted:I'm guessing you take the food and the water pan out separately? Doesn't it take a while to get back up to temp afterwards? Nope. First - I don't use water in the water pan, so I'm not worried about spilling that or the weight it would add. Second, I haven't had any issues with the grates being held up. I keep all the food on and whatnot. Works great. If you're concerned, try it a few times before your cook to make sure it's all fitting together correctly and not in danger of falling apart. If you've assembled it correctly, I'm not sure how the grates would fall out at all. It shouldn't be that loose.
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Apr 17, 2014 20:48
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Crazyeyes posted:The 18.5" model is 300 and worth every penny. I occasionally long for the larger version but for most anything done ibn a back yard the 18.5 handles with ease. A few days ago at WalMart I found out that they make a 14.5" WSM for $199. Have they always had that, or is it new?
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May 23, 2014 06:05
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Woof! Woof! posted:The good news is that you own a relatively nice smoker (for a pellet smoker WHICH loving SUCKSSSS STICK BURNING FOREVER) Bah. I have a Rec Tec pellet smoker and a WSM. They both make fantastic BBQ, but I like the Rec Tec far more just because of convenience. It's awesome.
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Oct 2, 2014 04:27
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jadeddrifter posted:Has anybody used a RecTec gril? They look nice. I own one and love it. I have a WSM as well. Love the WSM, but the RecTec is way more convenient and makes drat good BBQ. When I want a heavier smoke flavor, I just add a tube smoker. Works great.
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Dec 28, 2014 04:54
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