or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › sfprankster's WSM (mis)adventures
New Posts  All Forums:Forum Nav:

sfprankster's WSM (mis)adventures - Page 2

post #21 of 50

I too like those handles.  Great idea!

 

Mike

post #22 of 50

The handles paid their way the first time I had to dismantle the hot smoker to rebuild a fire.  (Loooong butt smoke).

post #23 of 50
Quote:
Originally Posted by One eyed Jack View Post
 

The handles paid their way the first time I had to dismantle the hot smoker to rebuild a fire.  (Loooong butt smoke).

I get about 18 hrs on a full ring at 225, sometimes a butt needs more.  I need handles.

 

Thanks,

 

Mike

post #24 of 50
Quote:
Originally Posted by mike5051 View Post
 

I get about 18 hrs on a full ring at 225, sometimes a butt needs more.  I need handles.

 

Thanks,

 

Mike

 

You are welcome Mike.  Thumbs Up

post #25 of 50
Thread Starter 

The Maverick therm I ordered late last week arrived today.

 

Took a bit to figure out how to pair the transmitter/receiver to work together...

 

..guess that's why they include instructions inside the box... :33:

 

 

 

Let a few chunks of pork butt take a relaxing bath in a char siu marinade overnight...

 

...and the smoking has officially begun. :grilling_smilie:

 

 

Check out my char siu recipe >>HERE<< 

post #26 of 50
Thread Starter 

Round 2 of my WSM experience... :banana_smiley:

 

Another easy smoke... :grilling_smilie:

 

 

Buttermilk brined whole chicken.

 

 

Can be found >>HERE<<

post #27 of 50
Thread Starter 

Round 3 of my WSM adventure has begun... Thumbs Up

 

 

A group of chicken thighs are bathing in a citrus ginger marinade overnight... 

 

 

 

 

Another group of thighs given an application of rub...

 

 

 

Then onto the WSM for a place in chicken nirvana... :77: 

 

 

 

 

 

 

The pastrami adventure begins...

 

...brought this baby home and it's 20+ day brine adventure begins on Tuesday... 


Edited by sfprankster - 5/17/15 at 3:33pm
post #28 of 50
You are on a roll!!! Good stuff...
post #29 of 50
Thread Starter 

WSM experience 3 has come to a conclusion. Chicken thighs two ways. The first, chicken thighs marinated overnight in my citrus ginger marinade. The second, chicken thighs with a rub I quickly tossed together from the contents of my spice drawer. 

 

 

 

For a view, click >>HERE<<

post #30 of 50
Thread Starter 

Round 4 of my WSM experience was my first attempt at beef brisket, the holy grail of smoked meat...  :77:

 

 

Brought this baby home last week with the intention of making pastrami out the entire 9.5 lb brisket... :icon_eek:

 

 

Once realization set in as to how much pastrami a 9.5 lb brisket would make, I split the brisket into two equal pieces and began the brining process last night at my commercial kitchen. I plan on leaving the brisket in the brine for 20-21 days, before I smoke the pastrami on my WSM.

 

  

 

  

 

 

 

The other half, I brought home and got to make my first attempt at smoking a brisket on my WSM. 

 

 

 

Further details of my first brisket smoke can be found >>HERE<<

post #31 of 50
Thread Starter 

Round 5 of my WSM experience happened last night... :yahoo:

 

 

Now I know to NEVER begin smoking a pastrami(brisket) late in the afternoon... :icon_mad:

 

 

After 8 hours and 45 minutes of smoking, the pastrami finally finished at an internal temperature of 203 and passed the tenderness test(random poking with a toothpick) at 1:15 am... :icon_eek:

 

....and then having to wait another hour for the pastrami to rest before having the first slice was painful... :32:

 

Today's brunch included my first smoked pastrami, grilled asparagus and smashed potatoes, with a spoonful of the pastrami jus over the top.

 

 

 

Patience is the one virtue I highly recommend for everyone before venturing into the smoker section of your local store. thumb1.gif 

 

..of which I showed little. I fully intended to brine my pastrami a full 20 days. After opening the brine bucket on the 7th day, Tuesday night, and having all of the spice aromas in the kitchen all night, the smoking began on Wednesday afternoon... :icon_mrgreen:

 

You can find more information on my pastrami experience >>HERE<<

 

 

 

 

Having to work all weekend, round 6 has already begun...

 

... a couple of racks of baby back pork ribs. :grilling_smilie: 


Edited by sfprankster - 5/28/15 at 7:50pm
post #32 of 50
Thread Starter 

Round 6, pork ribs 4 ways... :banana_smiley:

 

 

Had time to experiment today on a couple of racks of pork ribs to find a favorite method.

 

Cut the racks in half and prepared them in 4 different ways...

 

1) rubbed only

2) rubbed and prepared in the 3-2-1 method

3) rubbed and sauced only

4) rubbed and sauced in the 3-2-1 method

 

 

I found I liked the rubbed and sauced in the 3-2-1 method the best. The moistness and fall off the bone tenderness were the best combination for me. 

 

All of them were tasty and none will go to waste around here. thumb1.gif

 

Pork ribs served with grilled zucchini, garden salad with homemade blue cheese dressing, garlic bread and a glass of champagne with fresh cherries.

  :drool:

 

 

I may have missed a little, but not much... 

 

 

Got off to a much earlier start than yesterday... :icon_mrgreen: 

post #33 of 50

Wow Dude!  You are on a roll!  Great job with everything!

 

points1.png

post #34 of 50
Thread Starter 
Quote:
Originally Posted by mike5051 View Post
 

Wow Dude!  You are on a roll!  Great job with everything!

 

points1.png

 

 

Thanks!!!

 

 

It's been loads of fun, except last night's late/early morning finish with my first pastrami. :rotflmao:

post #35 of 50
Thread Starter 

Round 7 of my WSM (mis)adventures begins tomorrow... :yahoo:

 

 

Have a nice tri-tip resting in a garlic/soy based marinade overnight. Be ready for  the smoker tomorrow... :grilling_smilie:

 

 

 

 

 

 

 

 

 

The one I am looking forward to, is a maple bourbon bacon, I have planned for smoking on Sunday.

 

post #36 of 50
Thread Starter 

More of my (mis)adventure with tri-tip can be found >>HERE<<

 

post #37 of 50
Thread Starter 

For a fun experiment last night, and to not to let anything go to waste. I placed some pork belly skins on the lower rack of my WSM while smoking my tri-tip.

 

 

This is turned out as an easy version of an unfried chicarrone. I smoked the skins for a little over 6 hours, rendering the fat and waiting for the skin to puff and crisp. Once done and cooled, I sprinkled with a little chili powder and a squeeze of lime for a nice, crispy snack.

 

post #38 of 50
Thread Starter 

Round 8 of my WSM (mis)adventure involved oysters, butter, lemon, fresh grated garlic, fresh ground black pepper, chipotle and paprika smoked over applewood for 10-12 minutes... :cool:

 

   

 

These were short lived and gone in minutes...

 

 

 

 

 

 

Up next... 

 

Maple bourbon pork belly banh mi sammies... :drool:

post #39 of 50

Nice !!!   I love Oysters 

 

Gary

post #40 of 50

Awesome!!!Thumbs Up

 

Those Oysters would have had short lives here too!!!:drool

 

Love Them!!:drool

 

 

Bear

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › sfprankster's WSM (mis)adventures