Recent content by grey
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Do I want a WSM?
I would suggest the WSM if you also want to make everything else BBQ related as well. A modified cold smoker that can handle some higher temps like 140 would work better (or electric) for your sausage smoking purposes. I have the 18.5 WSM with the DigiQ controller and I highly recommend it if... -
whole chicken - I think I'm closing in on perfect
and there the dirty bird is. I may cut the allspice, add a little salt (I know, the comment I made earlier about too much salt) and maybe a touch more garlic. But I'm splitting hairs. Always trying to tweak for the "perfect recipe". I HIGHLY recommend the basting sauce no matter what else is... -
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whole chicken - I think I'm closing in on perfect
Thanks Oldschoolbbq. Its a beer can holder (Weber) sans beer can. I actually have an empty glass jar in there to hold up the bird. I don't trust the inks and liner in beer cans (under heat anyway) and I don't think the cooler liquid helps with even cooking. No problems with moisture whatsoever -
whole chicken - I think I'm closing in on perfect
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whole chicken - I think I'm closing in on perfect
I've tried smoking a whole chicken quite a few times by now. I'm always happy with the result but can't leave good enough alone. I always have to tinker with a good recipe while looking for perfection and I think I'm getting close. With this rub: Chix Bubba Q Rub 1/2C Sugar in the Raw... -
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- Album: whole chicken - I think I'm closing in on perfect
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water pan
i always feel that the water pan is for temperature modulation only (or to catch dripping if its a vertical smoker). If you can control your temp, my thought would be that the water pan only increases fuel usage. In my opinion, it doesn't affect how "moist" the finished product will be. That...- grey
- Post #3
- Forum: General Discussion
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Yesterday I put on three racks of ribs for a few people coming over for dinner.
I thought so too. Turns out everything is juicy and moist without it and I don't use nearly as much charcoal since I'm not boiling off water. Give it a try, or do what some others do - fill it with sand and cover with foil. -
Rib Bits - What to do?
I've only made them into sandwiches when done. Good luck! -
Yesterday I put on three racks of ribs for a few people coming over for dinner.
Nice! I have stopped using water after getting a pitmaster iq controller. I only use the pan to catch drippings now (w foil) and rumor has it thats optional too. But I like an easy clean up and I don't want the drippings to mess with the minion method and the clean smoke flavor. Nice work! -
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Keeping it simple with salt and pepper
I'm in a salt and pepper phase right now too. Hint - try it on burgers. My brisket go-to is salt, pepper, paprika in equal portions (kind of the same thing but reddish) but now I'm curious to try it on the pork ribs. Good idea! -
Yesterday I put on three racks of ribs for a few people coming over for dinner.
I have to ask. How did you do it? I know a lot use the 3-2-1 method, but with my semi newly acquired 18.5 WSM I'm learning that most (if not all) things don't need that special treatment I used to have to do with my now departed offset. I don't even peek to mop them until 45 mins from... -
Beef short ribs - First attempt with Q-View
looks good! I usually cut them apart to cook faster, but I may have to try them as a unit! I might borrow the injection idea too. So far all I use is equal parts salt, pepper and paprika for a rub
