Recent content by robin h

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...

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.

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. 

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.                                                                                                       

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.                ...

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.

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)

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...

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.

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.                                                                            ...

So I started the cook for my wife friend tonight at 1930 hrs. The brisket was 14.7lbs before I trimmed off some fat maybe lost a pound or two. The WSM has been holding 230 to 240 deg for the past 2.5 hours. Hope I will be able to sleep tonight LOL. Maybe around midnight I will put the meat prob...

Did you find a grill yet?  I purchased a Uniflame from Walmart or Canadian Tire I can't remember which one. But I know it was only like 150 to 200 bucks. For a gas grill it does the job. The only thing I have had to do to it in 5 years is replace the heat plates that are onto of the burners. I...

I also have this issue. I have only done a few cooks on my WSM. But I think because the lower vents are choked off and when the lid is opened the fire takes a big gulp of air. Which lets the fire heat up. Then to lower the temp you have to burn up all the oxygen before you can regain control of...

I know Weber sell their own BBQ cleaner. I am thinking because it is stainless steal you should be able to use a stainless cleaner on it. I use really hot soapy water and some good old elbow grease to clean my once a year. I also use a plastic scrubber so it won't scratch. But that is one great...

I used mesquite wood. Just one chunk didn't want to over do it. Cooked the chicken at 350ish to 375ish. I took the advice from others on the forum to let the juices drop into the coals. The bird was a hit.