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  1. My Prime Rib Saturday

    My Prime Rib Saturday

  2. wsm3189

    My Prime Rib Saturday

    Picked up a nice 9.5 lbs prime rib and minimally seasoned with salt and pepper. Second time with RO lump and a little hickory and pecan chunks. Prepped some vegs for an au jus. Also day before I put some baked beans and some mac/cheese on the smoker. For the sweet to the beans I used some...
  3. Time to eat.jpg

    Time to eat.jpg

  4. Prime Rib just out of the smoker.jpg

    Prime Rib just out of the smoker.jpg

  5. 9.55 lbs Prime Rib.jpg

    9.55 lbs Prime Rib.jpg

  6. Royal Oak Lump

    Royal Oak Lump

  7. wsm3189

    Royal Oak Lump

    Here are a couple pics
  8. Meatloaf Done.jpg

    Meatloaf Done.jpg

  9. Meatloaf Prepd.jpg

    Meatloaf Prepd.jpg

  10. wsm3189

    Royal Oak Lump

    A little more info. I started with about a quarter of a 12 lbs bag, used a chimney to get going. I didn't  take notice of the exact time to get up to temp. Just was longer than with the briquets and the temp fluctuated for a good 1.5 hr or more. The vents were all wide open for most of the...
  11. wsm3189

    Royal Oak Lump

    Yes, helps a  lot. I will do this for my next cook. Thanks  
  12. wsm3189

    Royal Oak Lump

    Thank you, I bet you hit the nail on the head with the water in the pan. Thanks a lot.  
  13. wsm3189

    Royal Oak Lump

    I usually use Kingsford in my WSM, but wanted to try the lump. Had a difficult time getting it to 225-250 range and keeping it there. It needed constant attention, so I finally added Kingsford to it. Any suggestions?
  14. wsm3189

    Christmas Turkey and Ham help please - Updated with Q-View

    The only suggestion I would make is if possible use a fresh, not frozen, bird. I've done both and I do find a better taste with the fresh. Plus the frozen may have  been processed with the "enhanced solution" that adds more salt.
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