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  1. wbf610

    Big'ol Brisket Done Extreme Hot-n-Fast

    Looks real good already. Waiting for sliced pics.
  2. wbf610

    Fifty (50) smoked taters tomorrow

    Sounds good.
  3. wbf610

    Fifty (50) smoked taters tomorrow

    Are you just putting them on the smoker, Or doing something else with them before smoking?
  4. wbf610

    Prime grade at Sam's club

    My Sams just started carrying them as well. I have a 12 lb prime packer going on tomorrow.
  5. wbf610

    Extreme Hot & Fast Brisket

    Looks good.
  6. wbf610

    Big'ol Brisket Done Extreme Hot-n-Fast

    I’m prepping a brisket to do tomorrow afternoon. Can’t wait to see the results and your opinion on the results.
  7. wbf610

    just bought the biggest brisket I have ever had for a smoke next Saturday

    You could fit it. I’ve draped one over a rib rack to fit in my 18.5” WSM.
  8. wbf610

    High School Shop- Reverse Flow Build

    My vote, go big. I’m not a builder, but does the steel have to bent/rolled? Wouldn't a square box be simpler? Vertical offset?
  9. wbf610

    First smoke, WSM , TVWB beginners chicken

    Congrats on the smoker and the first cook. Those are pretty big wood chunks for a short cook. Chop them in half next time for the chicken.
  10. wbf610

    Anyone use Golden Rain Tree wood?

    Nerves would go nuts.
  11. wbf610

    Weber Kettle pellet cooker

    I personally wouldn’t do that to a kettle, just no need to.
  12. wbf610

    Bearcarver

    Inlaws had it in egypt, nothing in Laurys Station.
  13. wbf610

    Rib of choice and why ?

    Spares were good. I could do either, but the boss prefers BB.
  14. wbf610

    Rib of choice and why ?

    I normally do baby backs, but have St. Louis racks on now. I’ll let you know after we eat later. Generally, the baby backs seem to have more meat around here, and cook quicker.
  15. wbf610

    PP Tamales ~ Foamheart

    I like this approach. Last time i made them, i did it all in one day, it wasn’t enjoyable for me.
  16. wbf610

    Cucumbers for Pickles

    I water bath can my pickles, and normally put a1/8tsp of pickle crisp in before canning. Wife and son eat them up. They will be more crisp after opening and cooling them in the fridge for a day or so.
  17. wbf610

    Wet aging brisket??

    I believe one memeber is wet aging one now. @Misplaced Nebraskan
  18. wbf610

    Suckling Pig

    Nice job!! :emoji_wink:
  19. wbf610

    What's your occupation?

    Wildlife biologist
  20. wbf610

    Braised Short Ribs

    :emoji_open_mouth: Nice job. I’m hungry again.
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