Recent content by hawtsauc3

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  1. hawtsauc3

    WSM 18”

    Used my 18.5” and didn’t have to refuel until the 10 hour mark and that was with a lot of lid opening. Love that thing to death
  2. hawtsauc3

    Saturday beef chuck riblets

    They’re phenomenal. Definitely worth a go
  3. hawtsauc3

    Saturday beef chuck riblets

    Not a lot to talk about here because I honestly don't do much with these bad boys. Around xmas I first spotted "beef chuck riblets" at walmart for around $7 a pack. I'm usually skeptical on their meat but game them a go and they turned out pretty good. I saw a bunch on sale the other week and...
  4. hawtsauc3

    Cryovac'd ribs - safe to go by sell by date?

    Went to Walmart, yes Walmart, never thought it'd say that, for some beef chuck ribs. I got them a while back and while I'm skeptical on a lot of walmart meat they were dang good. Anyway, the plan is to cook them up next weekend and I noticed the sell by date is next month! Is it really safe to...
  5. hawtsauc3

    Xmas Beef ribs in 1° weather, no problem!

    Thanks. And exactly my thoughts, charcoal isn't too expensive.
  6. hawtsauc3

    Xmas Beef ribs in 1° weather, no problem!

    Well I've honestly never made beef ribs before, so I'm very very curious to see how these bad boys taste, they're just finishing up as I type this, but the WSM can handle freezing weather without issue. I did use more fuel than normal but not nearly as much as I thought, so lesson learned, if...
  7. hawtsauc3

    Defrosted ham- can i refereeze?

    Thanks. I did so I’ll pop it back in
  8. hawtsauc3

    Defrosted ham- can i refereeze?

    I know the rule of thumb on most meat is if you defrost it then cook it before you refreeze it but what about ham? I took a tiny presliced one (2.5lber) out, but i've since been given instructions that we needed a spiral cut for xmas. The ham hasn't been opened yet, am I better off leaving this...
  9. hawtsauc3

    What are you smoking for Christmas supper?

    I am going to attempt some beef ribs for the first time, but we'll see what happens. It's supposed to be a solid 1° tomorrow so it might have to shift to baking in the oven if I can't get the smoker up to temp. I'll really be putting the fireboard through it's paces tomorrow.
  10. hawtsauc3

    If pellet smokers cook using convection, what does that mean for cook times and temps?

    convection doesn't really reduce cooking times, it just makes the cooking even, so you don't have a hot spot or a cooler one. Aka you don't need to rotate your pizza.
  11. hawtsauc3

    Reheat beef ribs? Best method?

    So tomorrow I am attempting beef ribs for my first time ever. It will be an adventure on the WSM as I'll really be putting the new fireboard drive 2 through it's paces with the projected 5 degree day. But assuming that I don't fail, what's going to be the best method for reheating? I was...
  12. hawtsauc3

    Weber Smokey Mountain 18”?

    I used an 18” WSM. Got a party q and recently upgraded to a FireBoard drive 2. It will run naturally aspirated fine but adding a controller really makes it set and forget.
  13. hawtsauc3

    PitmasterIQ IQ110 BBQ Temperature Regulator Kit

    not an expert in them but you have 2 answers. Short answer Do they work) yes long answer Should you buy one) honestly no. Look and this isn't a knock on their product this is experience from someone who's like, all i need is a party q it'll be good enough. no just buy the good version of...
  14. hawtsauc3

    10lb Brisket done in 4 hours?

    I wouldn't do a few hours. I think maybe an hour or two wrapped should be enough to make sure if there are juices that would leak out that they can re-absorb. If you're super concerned you could add a small amount of liquid in when wrapping. I mean at this point it basically is either okay as a...
  15. hawtsauc3

    10lb Brisket done in 4 hours?

    I'm sure you're fine. Hot and fast is becoming a pretty popular method with briskets.
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