Recent content by jaxty

Sport - looks awesome!  Points for sure - read this (and many others) before I smoked my first 3 chickens today in my WSM.

Duke - good to see you are out and safe.  God bless those who lost everything, their jobs, or any semblance of their normal life.  My brother, most of my uncles, and cousins are all pipe insulators, and have been out to Fort Mac many times in the distant and recent past, and one cousin was there...

Sounds like a great learning experience.  If you are committed to keeping it, then try to start a log of the temps and how the damper and vents were set. The beer always makes things better! Cheers!

I debated this very smoker, and after asking here, went with the WSM 18.5. Out of the box - from what I've read, the only out of the box item on the WSM that you may have to address is the thermometer.  It runs hotter than what the thermometer shows.  But the ease of getting the vents to a...

Nice looking smoke, Keith.  Hoping to brine some turkey breasts and smoke them in the next month… still getting used to my WSM, though.

Thanks Damon, Al, Bassmaster - already got my eye out for new thermometers!  Need one for the top and one for the middle rack. I'm sure I'll nail this… lots of great help here. Cheers! 

Nice work - I'm just east of the big smoke in Ajax.  Just picked up a new Weber Smokey Mountain, and did my first smoke in the "Big Smoke" myself yesterday. Welcome aboard!

Very moist looking and great bark!  Nice work on the meat and the smoker!

Thanks SF - I'll keep at it.  I read about trusting the stock thermometer issues, I just wanted to get something on and done so someone in the house knew it wasn't just a new toy! I'm very happy with the WSM and the way it held the temp.

Richie - no pics of the wrap, unfortunately.  The wrap only had the ribs and apple juice as per the recipe.  And I realized part way through, my ribs were not spares, as the recipe called for… like i said I learned a lot - the temp, cut of meat, the time.  Only one way to get better - get back...

That looks super tasty, DS!  Not a fan of brussels sprouts myself, but I hear if you caramelize them, they are less bitter and mild… gonna have to try them. Cheers!

Well - I seasoned the WSM Saturday, then had to get some meat on 'er Sunday.  Picked up a few racks of baby back ribs, and one rack of side rid (they were not the best cuts I've seen by far…). I used the 3-2-1 method as outlined in Jeff's book, using the Big Bald BBQ Rub from the book as well...

Thanks fellas!  Smoke's on… got 3 baby backs and one side rib on.  For my first smoke, I'm following the process and recipe for 3-2-1 ribs from Jeff's book, to the letter… put a big batch of Big Bald BBQ Rub together for them and future use. I seasoned my WSM yesterday, and today, I am highly...

Just finished putting her together, to her seasoning as I type… looking forward to my fist smoke tomorrow, and learning from all you pros! Cheers!

Thanks all for the advice!  I splurged on a WSM 18.5".  It's seasoning in the backyard right now.  Gonna rub down some meat tonight, first smoke tomorrow!