Recent content by rustin788
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Should I Replace These WSM Grates?
How often do you clean the grate down to being "shiny" again? Now that I have gotten them nice and clean I will probably do like I do with my 14.5" and get rid of any residue but not worry about doing a deep clean each time.- rustin788
- Post #4
- Forum: General Discussion
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Smoked Chicken Wings - 2nd Attempt
That surprises me. My bottom grate is normally just 5-10 degrees off from my upper grate. Did you have the water bowl in there? If the fat was hitting the coals maybe flare ups got the bottom rack hotter. *Edited -
Should I Replace These WSM Grates?
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Should I Replace These WSM Grates?
Hey, I picked up a 18.5 WSM on Craigslist and just got done cleaning one of the grates and wanted to see if it was good to use or not. As you can see below there is some discoloration (the organish color isn't a reflection) and a few chips/damaged areas. I haven't cleaned the second one yet...- rustin788
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- Replies: 6
- Forum: General Discussion
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Smoked Chicken Wings - 2nd Attempt
Thanks! I have done some full size chicken wings/legs scarbelly but haven't tried with the drumettes yet. I did do one smoke where I did wings 7 different ways, you can see some PICS HERE. I think I did everything but inject them with the buffalo sauce. -
Smoked Chicken Wings - 2nd Attempt
How did they turn out? As far as time goes anywhere from 1.5 - 2 hours depending on the temp. I have found wings to be pretty forgiving and it's difficult to overcook them if you are maintaining the right temps. -
Smoked Chicken Wings - 2nd Attempt
The chicken cooks for such a short time you really don't need much. I feel like I always over due it and my smoker is going strong long after I have taken the wings off. I would say maybe do 1/2-3/4 chimney if even that much. And don't worry about using any unlit charcoal like you would for a... -
Smoked Ribeye & Porterhouse
A Publix just opened up near me and they had Bone-In Ribeyes for $7.99/lb. I think I got the biggest one. My buddy doesn't like fat, not sure how we are still friends, so he got the porterhourse. -
Smoked Ribeye & Porterhouse
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Smoked Ribeye & Porterhouse
Decided to give some smoked steaks a try; a 30oz Bone-In Ribeye and a 36oz Porterhouse. I seasoned them like I always to with a good bit of kosher salt and then with some Bone Suckin' Sauce Rub. I used about 80% Cherry and 20% Hickory. I started them at 225° but the internal temps were rising...
