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  1. jirodriguez

    Cheap offset and Charcoal Use

    Yup the cheap offsets use a heck of a lot of fuel, that's why I switched to a 22.5" WSM. In the summer with no wind I can run 22+hrs. at 250° on 20 lbs. of charcoal. In the winter I get about 18 hrs. on the same load. I had an old Char-griller and I would have to add one full chimney every 2-3...
  2. jirodriguez

    Need Help...temp control on 22" WSM

    Couple of things: Until you get about a dozen smokes on the WSM the area around the door and lid will not seal very well. Once the smoke residue builds up in all the cracks that seals a lot of the uncontrolled air flow.Does your door have excess gaps? If so you can bend it over your knee to...
  3. jirodriguez

    New 22" WSM w / Custom Cart

    Nice cart! I've been doodeling up some plans for a similar cart with my WSM on one end and my 22.5" Weber Kettle on the other end with a chunk of table in the middle. Now I just need the time and $$ to build it.... lol.
  4. jirodriguez

    FNG to SMF with WSM

    I would like to buy a vowel? lol Welcome to the forum - I had a near identical progression as yours - started with a Char-Griller Pro, modded the heck out of it, sold it for $80, and bought a 22.5" WSM. Have never looked back once! WSM has been rock solid and never let me down once.  
  5. jirodriguez

    Cash and Carry Brisket $2.77 per/lb

    Best deal on brisket I've seen in a long time. Their packers usually average 13-15 lbs each, not the 10 lb. they show on the add.
  6. jirodriguez

    this little piggy came home....from work with my husband

    .... with his size you could name him "Bob"..... short for Kabob! I tried to get talk my daughter into letting me name her rabbit "Stew"... she didn't go for that.
  7. jirodriguez

    Question on Separating the Point and Flat

    Brisket is much more forgiving (to cook) if you can leave it whole, the fat in the point helps keep it all more moist. But with a 14.5" WSM that isn't an option.... so separate them as instructed above. If you cook them both I would put the point on the upper rack so it can drip down on the flat...
  8. jirodriguez

    Death by Chili.

    You do lose some of the flavor, but then you add more chili powder later as well. Basically you want to add some flavor to the meat while it's cooking, then once everything is mixed together you can add more flavor as needed/wanted.
  9. jirodriguez

    frugal coal basket ideas

    The only thing to be careful with the drilling method is that you have to have enough holes and close enough together for ash to be able to fall out of the charcoal, otherwise you will smother the fire. If you do a search for "20 20 charcoal basket" you will see a great one you can make for...
  10. jirodriguez

    WSM Thermo Mod Anyone?

    Not sure about the new WSM's, but my 6 yr. old 22.5" WSM has an extra locating hole under the therm that would have to be plugged if I replaced the stock therm. However another option is to just drill a hole for a new therm elsewhere - I know I said the "D" word.... lol. Drilling a WSM isn't...
  11. jirodriguez

    Rate of pay

    Also check what the local competition is charging - most places have a catering menu that breaks it down to either a cost per plate or a price per lb. + price of sides. You may have the best product in the world, but if your charging 5x the local competitor cost you still won't get the business...
  12. jirodriguez

    I'm looking to make a rub with maple/smoke flavor, can anyone guide me as to where to learn about th

    Also - depending on the meat you can add maple syrup to your brine..... but that gets kind of expensive so I only do it on special occasions.
  13. jirodriguez

    Sky lightning.

    That is one thing I miss from living in Taos, NM - all the weather from the Pacific would pile up against the Rocky Mountains and put on some spectacular thunder storms! Some was cloud-to-cloud some was to the ground, but always made for a fantastic show. We use to also get what they called...
  14. jirodriguez

    Veteran brisket question...smoke time

    I don know foil will get you through the stall faster, but other than that not sure how yours is getting to 200 so fast. Mine usually take 5-6 hours just to get to 165° - then I leave it unfoiled (I like bark) so I have to wait the stall out the long way. But as long as the results are good then...
  15. jirodriguez

    I bought a whole pork belly now what

    I find the secret is smoke it, crisp it, then still plan on cooking it further in various other meals - you do that and you will have some awesome food! The one I did we: crisped full slices to make BLT'stossed some cubes in the pan till crispy, drained most of the fat, added cubed potato's...
  16. jirodriguez

    Green Chillies

    You lucky dog! I sooooo miss having easy access to good Hatch chili's - my favorites are the Big Jim medium/hot. Big flesh chili's with lots of flavor and just the right amount of heat!
  17. jirodriguez

    weber lid stack

    Tough part is going to be cutting the hole without chipping the porcelain coating - if you get a fine enough hole saw that might work. After that if you flare the inside you should be able to drill a few holes and used pop rivets or screws to hold it in place.
  18. jirodriguez

    Veteran brisket question...smoke time

    What is your chamber temp? I usually do my briskets with a chamber temp of approx. 220-240, at that temp a 13-15 lb. packer usually takes me approx. 12-15 hrs. I cook unfoiled and usually take them to 195° internal temp.
  19. jirodriguez

    New restaurant...need ideas for apps.

    Slaw, corn bread, bacon mac 'n cheese, chicken wings - with various sauces.
  20. jirodriguez

    Knife recommendations

    Victorinox - great bang for the buck, and every time America's Test Kitchen does a knife comparison they come out in the top 3, beating out much more expensive name brand stuff.
Great deal on LEM Grinders!
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