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  1. smokin stu

    Favorite Turkey Rub for Thanksgiving?!?

    Well this was late and sorry for not having a picture of the whole bird. I brined the turkey for 24hrs, injected with Cajun butter and used a poultry drub rub. Smoked for 3 hrs using apple wood.
  2. smokin stu

    Favorite Turkey Rub for Thanksgiving?!?

    Yeah Mike I'm in the Rocky Mountains and Walmart has it here.
  3. smokin stu

    Favorite Turkey Rub for Thanksgiving?!?

    Wow thanks for the input everyone...I think I have an idea now what I'm doing now. Hopefully I will have some pictures to share later in the week. Enjoy your Thanksgiving and good luck to all those rolling smoke!
  4. smokin stu

    Favorite Turkey Rub for Thanksgiving?!?

    I am brining my turkey before smoking it come this Thursday, but what do you guys like for a rub? You go more traditional poultry bbq rub or do you go with a garlic herb butter?
  5. smokin stu

    Turkey thawing?

    Probably tomorrow...just doing a bone-in breast for a smaller gathering this year. Been a busy year of moving..can you believe this is the first cook for the WSM this year!? :(
  6. smokin stu

    Best gasketing ?

    Personally I am a Nomex fan:
  7. smokin stu

    My new WSM 22.5" with MODS!

    jjcreole  - I never rolled smoke with the stock door (just put the CB door on right away) but here are my opinions:  1. It definitely is more aesthetically pleasing 2. It obviously is more durable being steel and will last longer 3. The shape of the door is critical to the seal it makes with the...
  8. smokin stu

    My new WSM 22.5" with MODS!

    I drilled 1/4" holes in the ends of the handles and then attached them using bolts and locking nuts. I also drilled 1/4" holes through the WSM...of course!   Here is my early thoughts on the door...I like the look of CB door and the compression latch is nice but honestly the stock door although...
  9. smokin stu

    My new WSM 22.5" with MODS!

    It's gotta be ribs!
  10. My new WSM 22.5" with MODS!

    My new WSM 22.5" with MODS!

  11. smokin stu

    My new WSM 22.5" with MODS!

    Well I pondered buying a new smoker for some time (upgrading from a Masterbuilt Propane model) and settled on a Weber Smokey Mountain 22.5! One of the reasons I selfishly picked this over say a Traeger or an offset box smoker was the opportunity to modify the unit to my liking. :) Anyways...
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    • smokin stu
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    • Album: My new WSM 22.5" with MODS!
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    0827161645b.jpg

    • smokin stu
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    • Album: My new WSM 22.5" with MODS!
  14. 0827161645a.jpg

    0827161645a.jpg

    • smokin stu
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    • Album: My new WSM 22.5" with MODS!
  15. 0827161645.jpg

    0827161645.jpg

    • smokin stu
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    • Album: My new WSM 22.5" with MODS!
  16. 0827161644a.jpg

    0827161644a.jpg

    • smokin stu
    • Media item
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    • Album: My new WSM 22.5" with MODS!
  17. smokin stu

    How much smoke?

    Thanks for the responses and yes drlchi I was referring to how long to expose the meat to smoke.  Obviously when you foil your meat whether its pork, brisket, ribs, etc.) you essentially end the smoke absorption but like you said mummel I like to go unwrapped on my pork butts.  I own a...
  18. smokin stu

    How much smoke?

    How much actual smoke do you guys apply when doing pork butts? I've always seemed to apply smoke for about half the cooking time with my butts and then just brought to finishing temps, but will it take on smoke the whole cooking time? Is too much a problem? I seem to remember certain meats...
  19. smokin stu

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    I'm smoking Colorado trout! :D
  20. smokin stu

    First time smoking St. Louis pork ribs...thoughts, tips, advice?

    Thanks everyone, yeah I went 3, 2, 1 (minus the 1) just cause I had seen that being the "norm" and when I did pull them they were tender and moist but not falling apart which is what I like.  Like I mentioned I didn't do the 1 hour unwrapped for I will throw them on my grill (in the foil) for...
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