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Recent content by pigsmoke

  1. pigsmoke

    Spatchcocked Chickens on WSM

    No brine. Going to inject them with my version of creole butter.
  2. pigsmoke

    Spatchcocked Chickens on WSM

    I’m just mixing some Cajun spice and garlic into some melted butter. Nothing fancy. I’ll post the results and measurements if it all works out lol!!
  3. pigsmoke

    Spatchcocked Chickens on WSM

    I'm going to finish them on my hot grill for about 20-30min. skin side down to crisp them up a bit.
  4. pigsmoke

    Spatchcocked Chickens on WSM

    I am making my own as I cannot find any Tony C's up here in Western Canada. Hopefully it'll be just as good.
  5. pigsmoke

    Spatchcocked Chickens on WSM

    Hey all, I'm smoking a couple spatchcocked chickens on my WSM 18 on Sunday. I'm planning on injecting the birds with creole butter and smoking with cherry wood at around 275* and I have a question for all the experts here: Do I fill my water pan or leave it empty?
  6. pigsmoke

    Whole Chicken Brine

    Sounds great!! Now all I have to do is find some of that stuff. Looks like it might be tough to find up on the west coast in Canada.
  7. pigsmoke

    Whole Chicken Brine

    That sounds delicious! Thanks for the reply! that's a method i may have to consider doing. Space and time is a concern for me so the brine method may not work out. I should have the space to marinade them over night though!
  8. pigsmoke

    Whole Chicken Brine

    I really appreciate the response. I have a WSM 18" as well, which is what I'll be using to smoke these birds. Injecting with creole butter sounds like a pretty good idea. Have a recipe you'd like to share?
  9. pigsmoke

    Whole Chicken Brine

    Hey all, I hope I'm not beating a dead horse here, but I have a question regarding whole chickens and brining them. I'm planning on smoking two spatchcocked chickens this coming Sunday and I was wondering; Is it 100% necessary to brine these birds first? If I don't, what are the potential...
  10. pigsmoke

    Cast Iron Casserole Pot

    Hey all,  Recently I acquired a new cast iron casserole pot which is about 5qt. in volume. It says on it that it is "Pre-seasoned" and ready to use. From what I've read, I should get rid of that pre-seasoning and re-season it with flax-seed oil. Is that the best thing I can do for it? What is...
  11. pigsmoke

    Candied Salmon / Indian Candy w/ Q-view

    This recipe looks absolutely amazing. I'm looking to try my hand at it this weekend and have just one question for you Pinto; what is the ratio of maple syrup to brown sugar in your mop? Thanks in advance
  12. pigsmoke

    First Overnight Smoke - Need Tips/Advice

    Hey everyone,  Tomorrow I am having all the family plus a few friends (approx. 20 people) over for my brother's birthday. I have two 7.5 lbs bone in Boston Butts that I am smoking and am assuming that I will need around 15 hours for my IT to hit the desired 205*F. My questions are: Should I...
  13. pigsmoke

    Newbie Question regarding Ribs

    So it turns out my buddy is bringing up a Butt (unsure of the size, he's going to weigh it today) and I was wondering: Since both ribs and butts get smoked at 225*F can I put the butt on and then a few hours later put the ribs on? I have a WSM 18.5 and I was thinking if I put the butt on the...
  14. pigsmoke

    Newbie Question regarding Ribs

    Thanks for the replies everyone. I've decided I'm going to bring the rub with me and rub them down a half hour before they go in the smoker.
  15. pigsmoke

    First Smoke! Help Needed!!

    I have just completed my first smoke, and I over estimated the amount of lump I required. How should I extinguish my coals? Any and all help is appreciated. PigSmoke
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