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WSM help with ribs...
I've gone through many rib racks, including the Weber, and the never seem to hold up for more than a season or two. Finally found a true 'heavy-duty' rack last year from Tejas Smokers. These babies are tough. They only hold 4 racks of ribs but they keep the ribs separate, allowing unrestricted...- bugz13
- Post #12
- Forum: Charcoal Smokers
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Rib Rack - Tejas Smokers.jpg
- bugz13
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- Album: WSM help with ribs...
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Fast Eddies cookshack fec100
I, too, am very curious what you paid for it? Also... please post some photos. Thanks- bugz13
- Post #4
- Forum: Pellet Smokers
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3-2-1 method
Let your smoker stabilize at 225 degrees F. Add your ribs to the smoker and let her go for 3 hours. Wrap the ribs tightly in aluminium foil, put 'em back in the smoker, and let 'em go for 2 hour. Remove the foil, put them back in your smoker bone-side-down, and finish the ribs for 1 additional... -
Double Smoked Hams---Times 4 (Step by Step)
Bear, Thanks for the post... the hams look fantastic. You've inspired me to give this a go. Cheers, Tom -
Lang 84
Lots o' good points here... and the Lang is a very good trailer pit. But I must be missing something? You are looking at a Lang 84" and the seller wants $6K. If it's the deluxe model (w/ side-mount warmer) then the list price for a new unit from Lang is $5,195. I would expect at least a 30%...- bugz13
- Post #10
- Forum: Wood Smokers
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How I start and use my WSM....
The "Toxic Stuff" in Play Sand is actually not an issue. It's an over-reaction. The supposed toxic material is Crystalline Silica (silicone dioxide - SiO2), commonly know as Silica. Silica is most commonly found in nature as quartz or sand (both natural sand and play sand), as well as in the...- bugz13
- Post #38
- Forum: Charcoal Smokers
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How I start and use my WSM....
When re-heating any product sealed in vacuum bags in hot water (best practice) be sure to keep the water temperature between 175 & 190 degrees F. If you allow the water to boil then the consistency of you product will change... it will tend to get tough & may dry out.- bugz13
- Post #29
- Forum: Charcoal Smokers
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POULTRY SHEARS?or I Used to have Fingers????
- bugz13
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POULTRY SHEARS?or I Used to have Fingers????
Shun Classic Kitchen Shears Cook's Illustrated & Cook's Country reviewed many recommended kitchen shears about in April of 2011 and only came up with 1 that they Highly Recommended… the 'Shun Classic Kitchen Shears', made by Kershaw (also known as the 'Shun Classic Taskmaster Shears' & the...- bugz13
- Post #13
- Forum: Slicers, Grinders, Tools, Equipment
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Shun_Shears.jpg
- bugz13
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- Album: POULTRY SHEARS?or I Used to have Fingers????
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Need some smoking tips for brisket and other meats
That's a mighty small piece of brisket. Try a larger one, preferably over 8 pounds (same with a butt), and hold the smoker temp down around 125˚F. I'd start off by reading Jeff's article "All Night Brisket" at: http://www.smoking-meat.com/brisket-smoke.html Any time that you allow the internal...- bugz13
- Post #2
- Forum: General Discussion
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Comment by 'bugz13' in media 'PB110287.JPG'
Nice generator... I think that I'll steal your idea!- bugz13
- Gallery comment
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So Cal Smokers Gathering Update 9/18
I'm new to this forum and really I wish I could join you all... this looks like it will be an excellent gathering. Unfortunately (or fortunately) I'll be over in the U.K. on a 3 week holiday. I have the opportunity to smoke up various pork cuts in London and go to a friend's place in Wales for a...- bugz13
- Post #6
- Forum: So Cal Smokers
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New Guy Check-in
Hi, I'm Tom from Newport Beach, CA. I am new to the forum here but have been BBQ'n for over 20 years. I have 4 smokers and 2 grills and love to put smiles on folks faces by serving up good Que. I've cooked for crowds of 2 to 400 and enjoy every minute of it. I look forward to learning and...
