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  1. PapaLlama

    Tomahawk Steak Sale--Choice

    Those look gorgeous.
  2. PapaLlama

    smoking in/with pans??

    On my WSM, I've only used pans on the middle grate while the meat is on the top grate. It might be a placebo effect, but I like the smoke making contact with all the meat.
  3. PapaLlama

    Rookie from the Pacific Northwest

    A big hearty welcome Memphis, TN! Enjoy your stay @junebuggy!
  4. PapaLlama

    Cowboy Ribeye (Again!) for Father's Day - Major Improvement

    I may not have the best answer to that question lol. So far I've only done a few smokes on the WSM & they have all involved Cherry wood. When I added the apple wood this time, I felt like it gave it a more noticeable smoke flavor. The cherry wood seems like a very light flavor. I may switch to...
  5. PapaLlama

    Cowboy Ribeye (Again!) for Father's Day - Major Improvement

    I used a 50/50 mix of cherry & apple.
  6. PapaLlama

    Cowboy Ribeye (Again!) for Father's Day - Major Improvement

    Firstly, a big thank you to @zwiller & @wbf610 for giving me advice on using sand instead of water. That made a major difference this time around. My WSM 22" held steady at 230F with little to no management needed. Needless to say, I'll be using sand going forward. For Father's Day, I smoked 2...
    • PapaLlama
    • Thread
    • beef cowboy father's day fathers day ribeye tomahawk
    • Replies: 7
    • Forum: Beef
  7. PapaLlama

    I like to eat smoked brisket, pulled pork, and ribs, so I recently started smoking with a WSM, but

    @zwiller & @wbf610 I appreciate the feedback. I bought some play sand last night. Gonna see how that works out this weekend. Any recommendation on how much sand you put in the water pan?
  8. PapaLlama

    Tomahawk Steak Sale--Choice

    I would swing by Kroger, but since I bought 2 of these at Sam's Club yesterday. Luckily at Sam's Club they are only $9.99/lb. So I don't feel too bad about it.
  9. PapaLlama

    I like to eat smoked brisket, pulled pork, and ribs, so I recently started smoking with a WSM, but

    I'm fairly new to smoking. Does adding water in the pan do anything for keeping the meat moist, or is it sheerly a temperature control mechanism? You're obviously comfortable without using it, so I am curious.
  10. PapaLlama

    I like to eat smoked brisket, pulled pork, and ribs, so I recently started smoking with a WSM, but

    I have done 4 smokes on my WSM so far & I had a little trouble during the first two, but in the third & fourth I found a good middle ground. Could you tell us what charcoal methods you've tried with the WSM?
  11. PapaLlama

    My first attempt at Tomahawk Ribeye

    Well, I do now. This was only my third smoke on the WSM. I'm still getting used to it. Thanks for the tip!
  12. PapaLlama

    My first attempt at Tomahawk Ribeye

    I smoked a Tomahawk Ribeye & corn. This was my first attempt at both of these. My WSM was between 215 & 225 throughout the cook. The steak & corn came out great for a first attempt. Once it reached an internal temp of 140, I seared it on a hot grill for 90 seconds on each side. I probably could...
  13. PapaLlama

    Memorial Weekend Smoke

    That brisket looks great. It has a really good color.
  14. PapaLlama

    Hello from Memphis, TN

    I got the Weber Smokey Mountain 22.5-inch. Fit my budget & my level of skill. I've always had a penchant for charcoal. I have used my barrel-style grill from Kingsford for very short smokes & a lot of general grilling.
  15. PapaLlama

    Hello from Memphis, TN

    I've been casually grilling & smoking for a few years. I enjoy the camaraderie that comes with a few friends, puffin on stogies, and waiting for the food to cook. I recently got a dedicated smoker & have been working on getting better at the long cooks. I look forward to leeching off your...
  16. PapaLlama

    New to these forums & a novice smoker, but not a novice stogie sucker.

    New to these forums & a novice smoker, but not a novice stogie sucker.
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