Recent content by rustin788

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.

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

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...

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.

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.

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...

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.

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...

That sounds good I think I will def try that.  I like experimenting so I am planing on doing the legs a bunch of different ways in this one batch: Naked, With Rub, Brined & Naked, Brined & Rubbed, and now Scarbelly

This was my second time trying out smoked wings and I liked these a little better.  The first time I think I used a little too much wood so I used a good bit less this time. I smoked these at around 285° for an hour and 45 minutes with Apple wood on my WSM.  My grocery store didn't have many...

Thanks for all the info.I'll make 250 the minimum temp for these.  My thinking for putting the bigger on the bottom was just that the smaller one will be done quicker so I have have that more accessible on the top grate.  Do you think mine will have that much temp difference being the smaller...

Thanks.  What is the main difference you have found with chips vs chunks? Thanks :) Thanks.  Briquettes are all I have use so far and I have been happy with them. I was going to aim for 225-250.  You really don't notice much difference when going in those hotter ranges for the whole cook?  My...

Hey, This Saturday I plan on smoking two boston butts on my WSM 14" and just had a few questions since this is my first time smoking two at once.  I currently have a 6.2lb and a 8.1lb boston butt.  I plan on using Hickory and Cherry wood and I'm going to try and keep the temp in the 225°-250°...

Hey, This was my first time trying out chicken wings on my WSM 14".  I thought they turned out well though next time I will use a little less wood chips as the flavor was pretty strong.  Here are some pics and below them I will post what I did. Tossed wings in a little olive olive and...

You've sold me on the no brine.  So should I rub the turkey prior to air drying it?