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  1. jirodriguez

    Victorinox slicing knife, granton or not?

    Years ago I bought a magnetic wall strip for about $20, and all my knives and steel live there, works great, super handy, and looks nice on the wall. As for the fibrox handles - there is a reason you see them in all the restaurant kitchens - they hold up very well over time. Bang for the buck...
  2. jirodriguez

    smoker choices

    WSM for sure. I had a cheap offset (thin metal) that drove me batty even after all the mods - I couldn't trust it for long smokes. So after about 8-9 months of that I sold it and bought the 22.5" WSM and have never regretted it once. They work incredibly well, and the only thing you may have to...
  3. jirodriguez

    Royal Oak Lump Charcoal

    Best deal at Cash and Carry is the Lazzari - 40 lbs. for about $13. It burns really well, but I find in my 22.5" WSM it burns much faster than the Kingsford Blue Bag (KBB). This is primarily due to the uneven spacing not packing as tight - so you get less charcoal in the ring and more air flow...
  4. jirodriguez

    First Brisket

    225-250 is where you want to be don't go lower. Also get yourself a vacuum sealer - I smoked a 16 lb. packer last weekend, then cut the point into two pieces and the flat into 3 pieces, and vacuum sealed all of it. Then I just toss the vacuum seal pack in a pot of hot water to reheat (not...
  5. jirodriguez

    Christmas Eve appetizer

    One of the go-to's that my family loves is bacon wrapped stuffed mushrooms. Same filling as ABT's just put into a mushroom instead - we have almost had fist fights over who gets the last one lol
  6. jirodriguez

    Desperate times call for desperate measures

    .... well at least you'll have those two pork butts to eat while your in the dog house!
  7. jirodriguez

    First house, smoking patio

    Grats on the house and the WSM! You will love the WSM super easy to use and it's nice the racks can go straight from the WSM to your Weber Kettle - that's what I do sometimes to finish stuff up with a hot sear. You will definately want to build a covered area and I think your idea of putting in...
  8. jirodriguez

    First Brisket

    Yeah... you had a couple of things working against you: not having a good thermometer and starting with a small chunk of meat. Brisket works best if you can get a full packer - usually between 10-16 lb. - with the fat cap on it. Trim the fat cap down to approx. 1/4", score the fat, put on your...
  9. jirodriguez

    Brisket on sale at Cash & Carry!

    For those of you lucky enough to live near a Cash and Carry you can get full packer briskets for $2.29 lb., sale ends 12/13/15. They also have St. Louis spare ribs for $2.47 lb.
  10. jirodriguez

    Travelling and need your advise

    Oregon is a bit shy of good BBQ joints, but if you pass through Portland there is a place called Pine Shed Ribs and BBQ that actually makes some good Q. It's about the only place I will pay for somebody else to BBQ the meat for me, they make their own sausage and bacon along with all the usual...
  11. jirodriguez

    Setting WSM temp for 15lb Turkey

    Here is my Turkey from last year on my 22.5" WSM. http://www.smokingmeatforums.com/t/173173/fabulous-turkey-step-2-the-cook-updated For turkey my set up is half a ring of unlit briquets/charcoal topped with 1 full chimney of lit briquets/charcoal. I cook mine in the 250-275 range and take the...
  12. jirodriguez

    Sorry jumped the gun

    Welcome to the forum. There are actually a lot of non-meat things folks here do with there smokers so you may be pleasantly surprised if you poke around a bit.
  13. jirodriguez

    Quickie with the wife!

    Yeah.... my folks live down in Medford so we usually went up to Crater Lake a couple of times a year, the Natural Bridge was always one of my favorite areas. When I lived in Eugen I loved that I could get anywhere in the state in about 3-4 hrs. Made it somewhat practical to show up at my parents...
  14. jirodriguez

    Quickie with the wife!

    Next time you travel near Crater Lake stop by the area where the Rogue disappears into the lava tube for a couple of hundred feet. It's called the Natural Bridge - it's kind of cool to see the river disappear for a bit then come boiling back up at the end of it.
  15. jirodriguez

    How cold can it be outdoors and still smoke effectively?

    Nope.... the vents are far enough down around the bottom of the bowl and you don't need a tight wrap on it. Basically your just creating wind break, that happens to add some extra insulation. If it's just a bit breezy I sometimes don't even bother covering the dome - just the main body.
  16. jirodriguez

    The right smoker for a beginner?

    All depends on the fuel type. If he wants electric the MES has a great following, there are some propane burners out there that folks like, or if he likes charcoal and wood then a 18.5" Weber Smokey Mountain (WSM) would be great. I have the 22.5" WSM ($399), and love it! It is the...
  17. jirodriguez

    have trouble keeping temp up

    Also draping a welding blanket or something similar over the cooking chamber will do wonders for your temps., especially in the winter. I started with a Char-griller (very similar to yours) made mods and got OK results, but after about 6-7 months I just sold it and bought my 22.5" WSM. Have...
  18. jirodriguez

    New here-

    Welcome to the forum! You'll find lots of great advice and help for all things smoker related.
  19. jirodriguez

    How cold can it be outdoors and still smoke effectively?

    I use my WSM all winter long in Oregon. I do have a small covered back porch but it can still get cold and windy - coldest day I ran it on was a high of about 23 °F with 10-15 mph winds. Really it is more the wind than the temperature that gets you - a cold calm day does not have nearly as much...
  20. jirodriguez

    A question on food prep timing

    Yup you can hold them hot in the towel filled cooler for a good 6+ hrs., but if you are going to do that make sure you pull them off the smoker with an internal temp of 190 instead of 200. Otherwise they can get a bit of a mushy texture from the long rest before shredding.
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