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  1. carlo olivares

    Kettle Pizza on 22in + S/S Baking Steel Top + Baking Steel

    I just ordered a 22in Kettle Pizza kit with the s/s Baking Steel top attachment and have been excitedly planning my set up. I was wondering- has anyone here tried using a carbon steel Baking Steel instead of a pizza stone while cooking on the KP with a steel top? Does it make it easier to hit...
  2. carlo olivares

    Serious Eats Corned Beef Recipe

    Hi SMF members! I came across a corned beef recipe on the Serious Eats website. I'm a little worried the amount of pink salt is too much. I think its about 278PPM for the dry rub. About .4% pink salt vs the meat weight. 1 whole flat or point cut beef brisket, trimmed, about 2250 grams/5...
  3. carlo olivares

    Type of Sugar for Bacon Cure

    Hi all, Im trying out different bacon cure recipes. Usually, the recipes specify that brown sugar should be used. However i came across one bacon recipe that doesnt. It just says "sugar". Have any of you used white sugar instead of brown sugar to cure bacon? Any noticable difference...
  4. carlo olivares

    Olympic Provisions (book)- percentage tables

    Hey all, I recently started trying to cure my own meat (basically just bacon and sausages, and picked up the book Olympia Provisions by Elias Cairo. If any of you have read it, or know about curing, i have a quick question regarding the percentage charts- specifically around curing salts to...
  5. carlo olivares

    Dyna -Glo vertical smoker vs Weber WSM

    Hi Guys, I've been reading about the Dyna Glo vertical offset smoker and have been thinking of getting one. I am curious if anyone here owns a Dyna- Glo and also a WSM? How do you find the dyna-glo as compared to the wsm? i know they are different with their own pros and cons (ex: you have...
  6. carlo olivares

    Popular Mechanics UDS Design?

    Hi Guys Im looking to build my own smoker and I am pretty bent on following the popular mechanics design where they have pipes that are parallel to the barrel (they look cool). But the Popular Mechanics website doesnt seem to have the PDF file hosted anymore. The link seems to be dead. I...
  7. carlo olivares

    question on wrapping brisket while it rests

    Hi Guys I'm planning to smoke a Brisket on Saturday and I have a question: Once you pull your brisket off the smoker (at around 195-200F), do you quickly wrap (or re-wrap) the brisket in foil tightly then stick it in a cooler ? Or do you let the steam vent out, and then wrap it and let it...
  8. carlo olivares

    Did I scratch the Porcelain off my WSM Water Pan?

    Hi Guys, While smoking on my 18.5 WSM a few weeks I go, I had accidentally let the water pan go dry and I had not foiled it. The result was all the drippings and fat cooked on/ was baked on the water pan. I took let the water pan loosen up by soaking it in water, reheating it, and scrubbing...
  9. carlo olivares

    temperature differences on 18.5 wsm top and bottom grate

    Hi guys i am smoking 5 racks of ribs on my wsm. 2 racks are on the bottom grate, 3 are on the top (using a rib rack). I have a water pan with water (1/3 full). I am measuring temps using a maverick et 733. Checked thr probes prior to use and they were only off by about a degree from each other...
  10. carlo olivares

    weber grill- new model?

    Hi guys, i know my post is probably misplaced but i am hoping someone can help me out. I am looking to buy a 22in weber kettle grill online (and have it shipped to me), i have narrowed it down to either the original kettle 22 or the original kettle 22 premium. These are the model names found in...
  11. carlo olivares

    Cooking 2 Meats (Pork Butt and Ribs) on Weber Smokey Mountain (18.5)

    Hi Guys, I am hoping that some of you fellow Weber WSM/ Vertical Bullet Smoker users on this forum can share some of your war stories regarding how you smoke  different meats with different cook times on the 2 grates (top and bottom) of the smoker? I am planning to smoke 1 pork butt (approx 14...
  12. carlo olivares

    First Time in Raleigh - BBQ recommendations?

    Hi all, I may be flying to Raleigh NC in March and am hoping you can recommend your favorite BBQ joint. It will be my first time in Raleigh and my first time back in the US after I fell in love with smoking meat. I have never tried real American BBQ (Brisket, PPork, nor ribs with a smoke ring)...
  13. carlo olivares

    18.5 wsm water pan coating

    Hi all, Im on my 6th smoke on my brand new 18.5 wsm and i noticed that my water pan isnt shiny anymore. I always smoke with my water pan with water in it- although during my last 14 hour some i did almost run out of water before i had to refill it. My water pan seems to have lost its "shine" on...
  14. carlo olivares

    melted maverick temp prob?

    Hi all, I was wondering if anyone has had this happen to their maverick temp probes after a couple smokes. The black rubber inside the probe that seems to connect the wire to the probe seems to have melted. I use the probe to monitor ambient temp in my wsm and usually only work at temps 290f...
  15. carlo olivares

    Smoking in high humidity and warm temperatures

    Hi All, I'm a newbie to smoking  - just bought a 18.5 WSM and had it shipped to the philippines. I'm only on my second smoke. I noticed that i go through Kingsford Orignal Briquettes pretty quickly during a 10 hour smoke - I almost use up one 16 lbs bag (maybe 1/5th left). On both my smokes I...
  16. carlo olivares

    Maverick Temp Probes Questions- do you have to get them nice and silver before using them/ after a l

    Hi All, I'm a newbie who just got a 18.5 WSM. I'm only on my second smoke (Ribs first, then Pork Butt the next day). I use a Maverick ET 733 to monitor temps. My probes get very dark after smoking 6 to 10 hours. ive tried using baby wipes to wipe them clean but the probe that monitors the...
  17. carlo olivares

    Smoking Gun Burgers

    Hey all, have you heard of Smoking Gun Burgers by the one of the chefs who won "Top Chef"? Came across the you tube link and can't help but think this would be a great recipe to try out -- with a couple adjustments -- like grilling/ smoking the burger patties, then smoking the whole burger...
  18. carlo olivares

    New to BBQ - From the Philippines

    Hey all, Carlo here from the Philippines. I'm new to BBQ and to this forum. Just bought a new WSM from Amazon (US) and had it shipped via sea to the Philippines (pretty had to find smokers here). Pretty psyched to get started with real BBQ! I've been going through different threads on this...
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