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  1. jirodriguez

    POULTRY SHEARS?or I Used to have Fingers????

    LOL..... probably covered in Elmer's Glue and glitter from making that "Happy 4th of July" poster!
  2. jirodriguez

    New to smoke, Weber 18.5 Smokey Mountain or MES

    WSM FTW! .... or some other teenagery text message short hand.... lol. Never owned a MES so I can't comment on that, but I have the 22.5" WSM and it is the best smoker I have ever owned - it just plain works. No fuss, no muss, no mods, just right out of the box it works great. I've had mine...
  3. jirodriguez

    Giving BBQ a bad name, this is happening in my town

    Might be a food truck? Here in Portland we have a lot of food trucks and some of them are a bit shady.... most are legit, but a few are probably operating without license. We had a few instances of food trucks buying meat people were shoplifting from local grocery stores.
  4. jirodriguez

    Bear Jr's Backyard Project

    When they are all done they can come and work on my back yard That is an awesome looking back yard!
  5. jirodriguez

    Anyone have big plans for 4th of July?

    Doing a BBQ for the neighborhood, then we all walk down to the local school yard and do fireworks for about 2 hrs. And yes it is going to be hot this weekend in the PNW - Portland is supposed to get to 102° - gonna have to fight the dogs for a space in front of the A/C!
  6. jirodriguez

    Costco Beef Brisket price tip

    It's a restaurant supply store, I bet you can find something similar in your area - they usually have great prices on large pieces of meat like that.
  7. jirodriguez

    charcoal

    Get the Kingsford Blue Bag, the competition stuff is not that great and costs a lot more. With 4th of July around the corner Home Depot will put the two 20 lb. bags of blue on sale for about $10.
  8. jirodriguez

    Seam on my WSM

    Hmmmm.... don't recall seeing the seam on mine ever, but never really looked for it either. Obviously there has to be one where they weld the tube section closed, but never noticed it on mine. As long as it's still round and enamel isn't cracked or anything I would think you are fine.... buy you...
  9. jirodriguez

    Need feedback on WSM 18.5, 22.5, & Mini

    The definative answer to how much meat fits in a 22.5" WSM (with Q-View): http://www.smokingmeatforums.com/t/154156/the-answer-to-the-question-how-much-meat-can-you-put-into-a-22-5-wsm
  10. jirodriguez

    WHOA SMF!

    .... or maybe 287 of us just really, really wanted to get a hold of you?!
  11. jirodriguez

    Costco Beef Brisket price tip

    Not sure if you have Cash and Carry in your neck of the woods, but here in Oregon they have brisket for $2.88 lb. right now.
  12. jirodriguez

    Hi All! New to smoking. WSM or UDS build?

    Basically your question boils down to cost - because a well built UDS will work just as well as a 22.5" WSM (or close enough to it that it really won't be a big difference). I will say I have never used a UDS nor own one, but I do know there are a lot of folks that get great results out of them...
  13. jirodriguez

    Kingsford competition vs regular briquettes?

    The competition burn hotter, don't last as long, and at least in my opinion produce more ash. Tried a bag, didn't like it, and stuck with the regular Blue Bag.
  14. jirodriguez

    Spare rib bend test?

    For the bend test I pick up the slab approx. 1/3 from the thick end and lift it straight up with a pair of tongs. If the slab bends easily and the tip points straight down they are done, if not cook for another hour.
  15. jirodriguez

    Thinking about a WSM 18.5in...would love feedback

    All WSM's run hot when new, after about a dozen smokes all the joints seal up and it becomes easier to run at lower temps. Also counter intuitive to standard thought.... a bigger denser charcoal pile burns slower and longer than a loose partial load in the 22.5" WSM. The small pile gets a lot of...
  16. jirodriguez

    Advice: how to smoke a pork shoulder so that it stays moist?

    Another great indicator on pork butts is around the 10-12 hr. mark go out and grip the bone and give it a wiggle, if it's loose and about to slide your done. If not go another two hours and check again. I usually run my chamber between 250-275 for pork butts and most 8-10 lb. butts end up...
  17. jirodriguez

    Brisket and untrimmed spares in the WSM

    If she makes fun of you taking the pictures you make her take the pictures.... and tell her if she doesn't she won't get any of the good smoked food! ..... or say that in your head (like I did to my wife) and just take the pictures yourself.... lol.
  18. jirodriguez

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    Fathers day smoke for me will be ribs, Dutch's wicked baked beans, and maybe some corn on the smoker as well!
  19. jirodriguez

    No Bacon for YOU!!

    Here piggy, piggy, piggy....
  20. jirodriguez

    1st Smoke on the 22.5 WSM

    Once you get the hang of your WSM I highly suggest you try leaving the racks of ribs whole, and cooking them un-foiled for the entire smoke. I used to foil mine, but after doing several un-foiled runs I got to where I can get great results that I actually like better than the foiled method. I...
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