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  1. mikey99

    Smoking with the "Griz" aka hawgrider. (Smoked Ice)

    Tried a couple smoked cubes with some bourbon the other night.  Pretty interesting drink.  Definitely intense and smokier the more the cubes melted.  Not amazingly good or bad, but different for sure.  Will have to re-test for accurate results 
  2. mikey99

    Pulled pork cooked too fast

    That is crazy fast.  I did a 7lb butt Saturday night in my WSM 18.5.  Put it on at 7:00 PM, was at 197 degrees Sunday at 2:30pm and had to pull it since my guests were starving.  19.5 hours and wish I had more time (was shooting for 205, where I've had the best results)..  Next time I'll plan...
  3. mikey99

    Smoking with the "Griz" aka hawgrider. (Smoked Ice)

    Thanks for the tips!  Smoked a batch of ice yesterday and they came out nicely.  Intense!  Going to try a cube or two with some bourbon tonight 
  4. mikey99

    Smoking in MA

    Thanks!  Love Cape Cod Beer!!!  
  5. mikey99

    Smoking with the "Griz" aka hawgrider. (Smoked Ice)

    What temp did you smoke at and for how long?
  6. mikey99

    Big Mac Fatty

    Looks cool, did you use beef for the main meat?
  7. mikey99

    Picnic Shoulders

    Looks great!  Haven't tried brining pork shoulder, that's got to add another nice layer of flavor.  I've done a few Boston butts and a couple picnic cuts in my two month smoking career, and I liked the Boston butts more. it was really tough to cut off all of the shoulder skin, I felt like Freddy...
  8. mikey99

    Smoking in MA

    Thanks Lance I'll have to find that recipe and check it out.  I did try the recipe for Columbia Gold on Meathead Goldwyn's site but it came out tasting a tad too much like plain old yellow mustard.  Still tasted pretty good
  9. mikey99

    Smoking in MA

    Lucky!  I miss Dinosaur BBQ big time!  Just need to try and replicate it at home!! 
  10. mikey99

    Smoking in MA

    Looking forward to brisket!!!  Also going to try some chicken breasts this weekend 
  11. mikey99

    Smoking in MA

    Thanks for the welcome and I agree, most sauces I've tried are grossly sweet!
  12. mikey99

    Smoking in MA

    Hello all, new smoking addict here close to Cape Cod, MA.  I'd been wanting to try smoking for a couple years and finally took the plunge and picked up a WSM 18.5" just after Memorial Day.  Since then I've done 5 smokes, including a number of pork butts and spare ribs.  I've had some really nice...
  13. mikey99

    First time with a WSM and it choked on ash

    Interesting to read your method of cleaning and reloading.  I had a party over the long weekend. Started the day before with 3 pork butts, about 8.5lbs each.  Pulled them the next day (finished in kitchen oven)  around 11:00 am to start ribs, 8 racks of spares.  I didn't think to clean out the...
  14. mikey99

    July 4th, 2017 Charcoal Sale has started

    Whelp, looks like I missed the sale.  Just started smoking a month ago and I've been running the KBB.  I've had to reload on overnight smokes/ pork butts, which always seems to add to the smoke time.  Will have to try the Royal Oak for sure.  
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