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  1. graphicsman

    Cleaning the WSM properly

    I have no intentions on ever introducing lighter fluid in my smoker.   I think I will use simple green, buy a large storage bin, fill it with water and simple green, let it sit, scrub after it has sat for awhile and then fire up the smoker and open all the ports to get rid of anything inside of...
  2. graphicsman

    What rub profile to make with jalapenos.

    what do you guys use to store the seasoning in?  I have searched for seal-able items to help preserve the seasoning but nothing solid so far.
  3. graphicsman

    Cleaning the WSM properly

    I realized I made a huge mistake..  Some bad communication between the family and I that when I went to check on my WSM 22" the crates are dirty and the water pan is filled from the last smoke.  Its been several (4 months) since my last smoke I am fumed at myself for it.  The smoker has been...
  4. graphicsman

    What rub profile to make with jalapenos.

    A fellow coworker was gracious enough to donate a large amount of fresh jalapenos and I am stuck on what to do with them.  I am thinking of slicing them in half, dehydrating and crushing them in my seasoning grinder but I am unfamiliar with the shelf life, storage options, or what rubs to make...
  5. graphicsman

    book on BBQ

    maybe we should get together!!  I code and design now for apple and amazon..  I just want to make a book how it should be..  and for my love of BBQ!
  6. graphicsman

    book on BBQ

    I would like to do that. Too much representation out there in TN that only restaurants can cook BBQ and some I've been into are a joke and they treat their pork like a joke.
  7. graphicsman

    book on BBQ

    it be fun to do a recipe book based on smokers  Ha, I just had an idea..
  8. graphicsman

    book on BBQ

    At work I have been stepping into the digital publishing realm for the past year and its taken off.  Well I wanted to create a few books just to show case my skills and my companies.  I thought about doing a book on BBQ but I'm lost in what to do..  Any ideas??  Maybe a few recipe best books...
  9. graphicsman

    First cold smoke

    please define "rest".  Fridge I assume but in a plastic bag be ok??   EDIT: also research point best for 2.5 hours smoke...  correct?
  10. graphicsman

    First cold smoke

    Ive done about every other type of smoke so this time a buddy and I decided to cold smoke our own bacon and cheese.  Bacon Ive been reading on for months here but Im lost with the cheese in two parts.  Im lost on where to buy the cheese, I typically buy my meat at Costco or Sams but I didnt want...
  11. graphicsman

    suggestions on BB

    will this one fit the bottom rack??
  12. graphicsman

    suggestions on BB

    I was really wanting to to get a rib rack for my WSM but I dont want to do the 2-2-1 from reviews and issues when trying to do it.  I was curious how people's results are that do a full solid smoke on ribs without using 2-2-1.  I think I am going to sauce them within the last 30 mins or foil...
  13. graphicsman

    Looking to do some bacon

    1st off my apologies if there is a topic on this. Tapatalk on my iPhone says there are no stickies in bacon. I was reading a couple threads though and wondered where some of the best places to get a cure. Also can you still make your own marinade and add the cure and let it sit for 10 days...
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    BBQ_shop.png

    • graphicsman
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  15. graphicsman

    Brinkmann with AMNS??

    which size would be best though??  would I still need the water tray even though I'm doing cold smoke?
  16. graphicsman

    Brinkmann with AMNS??

    ya I meant the AMNPS, saw a brinkman on craigslist for 20.
  17. graphicsman

    Brinkmann with AMNS??

    Would you think a Brinkmann Smoke'N Grill would work with an AMNS, for small cold smokes such as doing bacon?
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    9d389647-c2fe-4e91-870e-97f1f265654f_300.jpg

    • graphicsman
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  19. graphicsman

    Do you brine or marinade

    Thinking about this with some mods: 1 1/2 cups vegetable oil3/4 cup soy sauce1/2 cup Worcestershire sauce1/2 cup red wine vinegar1/3 cup  lemon juice2 tablespoons dry mustard1 teaspoon salt1 tablespoon black pepper1 1/2 teaspoons finely minced fresh parsley
  20. graphicsman

    Smoking then Grilling Marinaded Chicken Pieces

    I straight smoked awhile ago chicken legs for 2 hours and 30 mins and it was perfect.
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