Recent content by meatinc

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  1. meatinc

    I'm looking for some wood variety

    Here's another choice - no affiliation with me - just someone I know. Renea Teasdale Office Manager The WoodShed 1015 N. Batavia St Orange, CA 92867 www.thewoodshedoc.com www.sharpegourmet.com Office: 714.771.2626
  2. meatinc

    Butcher Shops around San Diego

    T & H meats in San Marcos is a good bet but they are also a bit on the expensive side.  I think Costco is a great alternative and the Restaurant supply Costco on Balboa and the 15 has some even better selection - although big high pound packages. Restaurant Depot is always a good choice to look...
  3. meatinc

    Temp issues

    MC1934 - On my 22.5" I put a 20# bag in the ring and place 5 - 6 coals on the inside edge of the ring furthest away from the ONE vent I have cracked open.  All the other vents on the bottom are shut completely and the top vent is wide open. For a 18" you may be able to fit 16lbs or so - not...
  4. WSM in action - Pics!

    WSM in action - Pics!

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  5. meatinc

    WSM in action - Pics!

    Using the Amaze-N- Tube smoker on my WSM to make some Salmon Bites.  The 18" Tube smoker fit great on the coal ring on the bottom and put out tons of smoke for about 6 hours and the temp at the grate hovered around 105F.  Salmon Bites came out great!
  6. photo8.JPG

    photo8.JPG

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    • Album: WSM in action - Pics!
  7. meatinc

    Temp issues

    This is very common for first time use on a WSM.  Once you cook a few times, the gaps will seal up and you will get better control over the pit temp.  I would suggest you do 5 lbs of thighs at a high heat - if you can get it up there - to throw as much fat rendering onto the interior as...
  8. meatinc

    Where to get whole Pork Belly in OC

    If you don't mind traveling to North San Diego county, you can get them from T & H meats. Look for boutique meat markets like Lindy & Grundy too.
  9. meatinc

    WSM Owners....couple of questions.

    Unless there is a specific reason why you need to present the whole rack, why not trim the length down so you can stand the racks up without curling?  I wonder if the curling affects the cooking process in s small cooking surface? I have seen many comp cookers using a 18.5" WSM and they trim...
  10. meatinc

    Ultimate BBQ Showdown Championship competition is this weekend!

    Should be a pretty good event with 47(?) teams.  This is the 4th year for this event but it is in a new location this year.  Should be a great event with live music, stuff for the kids, and - of course - tons of BBQ.  My team - Meat, Inc. will be competing and Abel will be there judging.  Come...
  11. meatinc

    First Smoke on WSM

    Nice going on your new WSM!  Your chow looks great!  It's not unusual to have lower temps the first couple times you use your WSM.  After 10 or so cooks with some fatty meats (chicken thighs works great), it will hold temps better. Some basics - top vent should be wide open, control the temp...
  12. meatinc

    New member here

    Welcome Todd! Keep checking out the group - I have a comp team and help out with some back yard events too.  I post these up as they come up.  You're more than welcome to come hang out with us and see what the competition stuff is all about. There are two comps coming up - my team isn't...
  13. meatinc

    My "Wi-Fi" Maverick ET-73

    I use a Stoker.  They have a model with a built in access point but I have one that is a few years old that I plugged into an access point.  I use Stokerlog to control and access it remotely.  It's a pretty slick program that can e-mail you alerts and of course - tweet - on a scheduled...
  14. meatinc

    Cold Smoked (then smoked) Salmon Bites

    Thanks for the look.  You are supposed to get 8 - 9 hours out of the 18".  I really torched my pellets to get it started and probably only got about 6 hours of smoke time.  I probably didn't have to torch them as much as I did and that could explain the lower amount of total smoke time I...
  15. Cold Smoked (then smoked) Salmon Bites

    Cold Smoked (then smoked) Salmon Bites

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