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  1. mikensuenfl1

    BEEF BACK RIBS AGAIN

    Hi folks,picked up a two pack of beef back ribs at wally yesterday. cooked one rack,will be cooking the other today.They came out great.Made a few changes.First I changed the fuel.Instead of KO brqs I used a cmbo of RO lump and STUBBS charcoal brqs.Very pleased with the results.After a 3 1/2...
  2. mikensuenfl1

    9 LB PORK SHOULDER PICNIC

    O.K.,folks.. will be putting on my 18 wsm later today a pork shoulder..Plan to inject and rub.Start cook around 7;00 pm.hope to have pictures tomorrow.. .might foil at 165-170.. Plan to take off at 190-195.Then let rest.. Any pointers are of course welcome..
  3. mikensuenfl1

    SMOKED CHICKEN AGAIN

  4. mikensuenfl1

    smoked beef back ribs

    Happy with 1st try with beef ribs.. Maybe a little too much rub. Very tender...Dry water pan with foiled saucer.. Ran a little hot.. 260-290-.Cooked for total of 3 1/2 hours..foiled for about 45 min. then on again with sauce.. 1st 1 1/2 on naked. Off site link removed per Terms of Service by...
  5. mikensuenfl1

    1ST CHICKEN ON MY WSM

    OK GANG, WILL BE COOKING A BEER CAN CHICKEN  WITHOUT THE BEER CAN  ON MY WSM.FOILED EMPTY WATER PAN AND FOILED SAUCER.LOOKING TO COOK AT 300-325.IT TEMP TO 160-165.SOME APPLE WOOD OVER CHIMNEY HOT KB.AND ABOUT HALF UNLIT WITH WOOD ON TOP.. HOPE TO POST RESULTS WITH PICS..
  6. mikensuenfl1

    HELLO FROM SW FLORIDA

    HI, I AM MIKE LIVING IN S.W. FLORIDA.. NEW TO THIS FORUM. HAVE A NEW WSM 18.HAVE COOKED 4 TIMES SO FAR.. GOOD RESULTS SO FAR.. STILL LEARNING HOW TO TAME "THE BEAST'  LOOKING FORWARD TO POSTING AND LEARNING HERE...
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