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  1. willy2763

    Beef Shorties

    Did these today on the WSM for 3 and 1/2 hours at 235*.Average internal  temp was 180-190. 
  2. willy2763

    First try at Jamaican Jerk chicken

    Used Walkerswood on the old Weber kettle. I used some hickory chips also, took maybe 45 minutes over indirect heat. I crisped the skin over the coals at the end. Came out tasty! 
  3. willy2763

    New addition to the family

    Just got a 18.5" WSM and couldn't wait to try it out. I decided to try the basic chicken roast/smoke for a trial run. Came out great! Tomorrow I'll throw on some ribs. The lower pic is when I was crisping the skin over the coals in the last 10 minutes of the cook. It settled out at 333* with the...
  4. willy2763

    Beef Short Ribs with Q-view

    Just did some Beef Ribs. Just smoked them on my Weber Kettle for 5 hours straight. Only added salt, pepper and garlic.  Came out perfect!!!
  5. willy2763

    First Shoulder smoke...Success with Qview!

    Tried an 8.2 lb Boston Butt today for the first time ever. I did it on my Weber Kettle using my Maverick Thermo. I do sausage and ribs in my MES30 normally, but I figured I would give some $1.29/lb butt a try! Qview to follow... I followed the advice in the sticky and it was perfect. I went to...
  6. willy2763

    Country Style Ribs- Teriyaki

    Just did some CSRs yesterday with some Teriyaki sauce. Came out great! I let them marinade overnight in some store-bought sauce and then rinsed them off. When they were nearly done I added more sauce. Next time I won't soak them quite as long but these had a nice bold flavor. I used my Thermapen...
  7. willy2763

    Gouda and Pepper Jack

    Just smoked some Gouda and Pepper Jack. Used my MES 30 and my new AMNS, gotta say it worked like a charm...Four hours of hickory smoke and it was ready for the vacuum sealer. Took on a nice golden color. Now the hard part, waiting the two weeks for it to mellow!
  8. willy2763

    Checking in from TN-

    Hi! My name is Joe and I live in the Mid TN area. Just joined after spending countless hours reading your site... have to say this is a great resource and I have had a lot of fun soaking it all in. My main interest is sausage making but have branched out to ribs since looking around here. Will...
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