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  1. drewed

    First pulled pork (plus lessons learned)

    Spritzing will add cooking time.  I've never spritzed pulled pork. IS that the graph from your Igrill2?  Mine looks nothing like that.
  2. drewed

    Weber Smokey Mountain smoker

    The problem with that version is that the handle are both towards the front of the smoker, that makes it harder to lift.  I like folding trunk handles.  Best part is that they fit under the cover!
  3. drewed

    wanting to smoke 2 butts in a mes over night for the next ..read on please

    I'm trying to think about shooting with zero sleep!  Yikes! I'd have a hard time knowing which end of the gun to hold! I'd start the butts as soon as you can.  You can store in fridge and re-warm or hold in crock pot for quite some time.  I agree with the finishing sauce idea.
  4. drewed

    I don't know how to spell connundrum, but I'm officially in one

    That has me more than a little concerned.  Double so with a debit card.  I'd call the bank that issued it and follow their recomendations.  Most likely they will cancel that card and send a new one.
  5. drewed

    Understanding Smoke Management - updated 12/08/14

    You might want to try sucking the smoke through rather than blowing it through.  If you try to blow it you might find that it stokes your fire and you end up with more smoke and heat.  Using a small fan ( like a computer fan ) on the chimney to gently pull the smoke, more like a natural draft if...
  6. drewed

    Baby Back WSM TIps

    You might want to try 2-2-1 if they dried out.  
  7. drewed

    WSM 18.5 owner wondering who is using what for temp control/blower/stokers

    I use an Aubers.  http://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=396 Don't have any complaints about it.
  8. drewed

    Reached another Stall

    A) It should be fine.  Or at least on par with any other grocery store.  You may find closer to what you want at a butcher, as they will cut  B) You can add more lump to your already burning coal.  Just toss it in, no need to pre-light it. C) That is a good sized butt! D) Ribs are almost...
  9. drewed

    First time using CI. Questions and advice please.

    I'd stay away from the flax seed.  From the 'webs: "Flaxseed oil is fine for display pieces but a poor choice for seasoning cooking pans.  The main reason it is a poor choice for cooking pans is that it forms a non-durable coating that is brittle and which chips and flakes easily. If you plan...
  10. drewed

    Problem With Homemade Cold Smoke Generator

    Fire needs 3 things to burn, heat, fuel and oxygen.  My guess is that you are not getting enough air to maintain combustion.
  11. drewed

    Wanting to start smoking....

    If you want no hassle and no fuss then go electric.  Do NOT look at the the $70 smoker.  IT is nothing but hassle and fuss.  If you want a charcoal smoker look at the WSM.  But It sounds like you will be happier with the outdoor oven ( MES.)   Smoke is all about flavor.  Rubs and sauces are...
  12. drewed

    New WSM 22.5 – Needing Advice

    I prefer to use "chunks" of wood in my 22" WSM.  The chunks are about fist sized.  I run between 5-10 chunks depending on what I'm smoking.  I will start with about 5 chunks in with the charcoal when I start and I'll toss in another or two when ever I get a wild hair.   A WSM will run at what...
  13. drewed

    Hello ... and MES 30 - electrical problem

    If you are getting 110 to the element, then the problem is not in the relay, temp switch etc.  You should have 110 on both, it is AC current.
  14. drewed

    Adding cooking space to a WSM 22

    For the price of all the upgrades, you could pick up a Weber kettel for cooking your sides and apps.  That way you are not killing the heat and smoke by opening up the WSM all the time.
  15. drewed

    Is the Cajun Bandit pimp kit or dress up kit for the WSM a good upgrade?

    The door is a nice hunk of bling, but not really needed.  As long as the stock door more or less covers the big hole you should be fine.  Yea, they leak a little ( a lot ) but so?  Are your fires burring wildly out of control from too much air?   I have a gaskets on mine, and a few other...
  16. drewed

    First Brisket

    I say trim the fat off as all I feel it does is block the meat from getting smoky goodness and any seasoning you put on it.  
  17. drewed

    WSM 18.5 temp control.

    A chuckle is a great thing to smoke!  lol Honestly its just meat.  Temp doesn't have to be that exact.  People who brag about +-5 degrees are way to anal anyway ( me included! )  Just keep it in the neighborhood and you will be fine.  Cook at 300 rather than 225, guess what?  Meat got done...
  18. drewed

    WSM 22.5 - a must to get modifications such as Cajun Bandit?

    IF you are having issues with lifting the middle section of the smoker off, try adding a couple of handles to it.  You can get a set of stainless steels ones off the internet for about 20$
  19. drewed

    275 Gallon Oil Tank Build

    I think 4" would be way to close for pretty much anything, even ribs will be tight. 
  20. drewed

    Pork shoulder resting period

    I tend to pull my pork around 200-205ish,  It then sits in a pan or dish until it cools enough to pull - about 1/2 and hour. There are guy who will wrap in a double layer of foil, then towels before placing in a pre-warmed cooler.  They will leave it in the cooler for hours.   Meh, IMHO, if...
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