Toggle sidebar

Recent content by robin h

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. robin h

    Temp Questions

    Hey everyone. So I have done around 7 cooks on my 22" WSM 3 of them being 12+ hour cooks. I get it going great for the first 4 to 5 hours then after that I am babysitting. I use the minion method I guess. Fill the great right full make a indent and dump hot coals that are ashed over good. I...
  2. robin h

    First timer smoking and with new 18" WSM

    Hey Wade  Just wondering how you like smoking with the wood pellets? I can get all kinds of pellets and am thinking of using them in my WSM but don't know how they work.  Thanks for the info.
  3. robin h

    June 2017 Throwdown!!! BURGER BLOWOUT!!!!

    Thanks a lot. I tried to use one of my left over burger but nothing looks as good as when they come out of the smoker and placed directly on the bun. 
  4. robin h

    June 2017 Throwdown!!! BURGER BLOWOUT!!!!

    A nice stuffed juicy burger. Unfortunately I forgot to add the code word with the burger to enter it. But the burger was awesome anyways.                                                                                                       
  5. June 2017 Throwdown!!! BURGER BLOWOUT!!!!

    June 2017 Throwdown!!! BURGER BLOWOUT!!!!

    • robin h
    • Album
    • Comments: 0
  6. Screen Shot 2017-06-17 at 12.27.36 PM.png

    Screen Shot 2017-06-17 at 12.27.36 PM.png

    • robin h
    • Media item
    • Comments: 0
    • Album: June 2017 Throwdown!!! BURGER BLOWOUT!!!!
  7. robin h

    smoking burgers for the first time this weekend, need some tips

    Have you ever tried to do stuffed burgers wrapped in bacon YUM. I stuff mine with cheese & sautéed bell peppers with onions. My kid loves them. But you can stuff them with pork or anything else & the bacon sets them off. I do mine at 240 for a few hours. they are always a hit.                ...
  8. robin h

    A very special smoke

    Here is the finish product. Almost didn't get a picture when slicing. A bit to tender as it could barley hold up for the bend test. Needed more smoke but the ring is not bad. Next time I will trim more fat off.
  9. IMG20170612160013.jpg

    IMG20170612160013.jpg

    • robin h
    • Media item
    • Comments: 0
    • Album: A very special smoke
  10. IMG20170612160007.jpg

    IMG20170612160007.jpg

    • robin h
    • Media item
    • Comments: 0
    • Album: A very special smoke
  11. IMG20170612105546.jpg

    IMG20170612105546.jpg

    • robin h
    • Media item
    • Comments: 0
    • Album: A very special smoke
  12. robin h

    A very special smoke

    Well she is in the cooler resting. 14 hours total cook time for a 14lb brisket at 230 to 250 seems quick. But when the prob says 205 you take it off. (My maverick prob is pretty accurate)
  13. robin h

    Brisket

    I think done early  Hey everyone. Just wondering as this is only my second brisket. My first was 9lbs and took 12 hours to cook. This second one was 14lbs maybe 12 after trimming fat off & was done in 14 hours on my WSM. This seems quick. I held a temp of 230 to 250 the whole time. I wrapped...
  14. robin h

    A very special smoke

    Ya I will try that next time. I thought the minion style would burn more steady. The is the 5th cook on the WSM & I heard they are hard to control at first. But I will try the snake method next see how it goes.
  15. robin h

    A very special smoke

    Update 10 hours into the cook. I.T reached 170 deg so I wrapped the brisket and put it back on. Its been a long night still can't leave the WSM for to long temps are still fluctuating. Maybe in a few more cooks.                                                                            ...
See more
Top Bottom
Back
Clicky