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  1. jirodriguez

    Good Article on resting your meat

    Does the time sitting in my stomach count as resting? I mean I ate the meat, then I "rested" on the couch and drank a beer while it digested.... that counts right?
  2. jirodriguez

    Pick my birthday menu

    Twice smoke potato's are a great alternative to mashed potato's - just for something different Smoke a head of cabbage - core out the stem, put seasonings and butter in the hole, then use a ring of tin foil to stand it up so the hole is on top. As the butter melts it infuses the cabbage with...
  3. jirodriguez

    Babyback for dinner.....for the dog!

    Just think how much more you dog will love you now!
  4. jirodriguez

    Buying my first smker

    Cheap offset smokers are generally a bad idea. The metal is very thin, they are not reverse flow, and most leak like a sieve. I spent $175 on a Char-griller, then another $40 to modify it.... and only achieved meager results. Required constant attention and I never trusted it enough to do a...
  5. jirodriguez

    fuel usage between WSM 18.5" and 22.5"

    Can't speak for the smaller stuff, but I have the 22.5" WSM and basically use two load variations both start with a 20 lb. bag of Kingsford Blue Bag: Long smoke load: this is for smokes longer than 8 hrs. (brisket, pork butt, etc) - I fill my chimney starter and set it aside, dump about half of...
  6. jirodriguez

    Breaking in the WSM!!

    Yeah.... I figure if I'm gonna fire up my 22.5" WSM then I'm going to load it to the gills. Fill both racks with various meats, then vacuum pack them for dinner later. That way I only use one 20 lb. bag of charcoal a month. Great looking ribs!
  7. jirodriguez

    Help Me Pick My Next Smoker

    22.5" WSM holds 3 racks of ribs flat on each rack or if you use a rib rack you can fit 12 racks of ribs. Using different ways of loading charcoal you can control the temps as you desire. My folks give me all their apple tree trimmings and I cut them up, dry them, then toss them on the charcoal...
  8. jirodriguez

    Brisket Rub faves

    I keep it simple so the meat stays the star: Rub the outside of the brisket with some worcestershire sauce and a mix of salt, pepper, and granulated garlic. (If I'm feeling fancy maybe a light dusting of paprika). My salt mix is 1 part each salt, pepper, garlic. Gives a nice flavor, but...
  9. jirodriguez

    Question regarding adding charcoal to a WSM during the process

    Even a new one you can keep at a target temp with a full load.... provided you damp it down early. When I first got my 22.5" WSM I knew to close all bottom dampers when it hit 200°, then open one damper about 25% and let it creep up to 250°. The trick is you have to damp them early for the first...
  10. jirodriguez

    Does anyone make a paper mockup before building?

    Couldn't hurt - always nice to have a good visual if you are having a hard time picturing what it will look like in your head.
  11. jirodriguez

    WSM. Water pan or heat deflector?

    Detail your set up and start method, also what was the weather like? I use water all the time and can run 250-300 with no problems, and still get nice bark as needed on my 22.5" WSM.
  12. jirodriguez

    Pork Butt....not sure what I got!

    Also a tip with boneless butts - use some kitchen twine to tie it into a uniform chunk. Otherwise the sections they cut to get the bone out makes a few uneven "flaps" that have an uneven thickness and the thinner parts finish up way sooner than the thicker parts. But if you tie it up into a...
  13. jirodriguez

    Getting my first smoker :)

    Welcome to the forum and grats on the new WSM. You will love how easy it is to use and it produces some kick butt Que!
  14. jirodriguez

    Best beef for chopped beef?

    My local restaurant supply usually has both brisket and chuck clod for around $3.35 per lb. both work well, main difference is the chuck clod is around a 35-40 lb. chunk vs. the briskets at 13-15 lbs. average.
  15. jirodriguez

    How much meat per person?

    Honestly 1/2 lb. per person is a LOT of meat for each type of meat.... unless your feeding a lot of really big guys. Most every caterer I've ever worked with/for figures 1/4 lb. as a helping, and I usually up it to 1/3 lb. for my own cooks and have never ran short. The biggest thing is to try...
  16. jirodriguez

    Kings ford competition vs reg kings ford

    Yeah.... I ignore the Kingsford Competition. Burns way to fast in my WSM and I end up having to re-load mid smoke, but with the KBB I can go the entire smoke without re-loading. I wait till the box stores have two of the 18.6 lb. bags of KBB on sale for under $10, then stock up with 200+ lbs.
  17. jirodriguez

    Question - Horizontal Offset smoker

    In all honesty I had a similar experience with a Char-griller Pro many years back. Spent $175 on the base unit, another $50 modding it like crazy and never really felt like I could trust it for long smokes unless I was sitting right there watching it the entire time. After about 8 months I sold...
  18. jirodriguez

    sfprankster's WSM (mis)adventures

    With a brand new WSM you will find the 250° mark is going to be top vent 100% open, two bottom vents 100% closed, and the third bottom vent about 1/2 open. Remember they burn a bit on the hot side when new, so damp it down early or it will get away from your, then it's really hard to bring back...
  19. jirodriguez

    just starting out

    You will generally always have the pan in even if it is left empty, the pan acts as a heat deflector and without it you just have a really tall Weber kettle grill. Once you get a fell for your smoker take a  couple of good calibrated thermometers and place one in the middle of each rack. Get...
  20. jirodriguez

    just starting out

    The WSM does not need a traditional seasoning like other smokers because of the enamel coating. Really all you are needing to do is get it hot to burn off any packing and/or manufacturing residues before adding some food to it. Fill the basket about half full, put 5 or 6 fist sized chunks of...
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