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- hoffmaba
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- Album: First Smoked Salmon (First WSM run)
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- hoffmaba
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- Album: First Smoked Salmon (First WSM run)
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- hoffmaba
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- Album: First Smoked Salmon (First WSM run)
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- hoffmaba
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- Album: First Smoked Salmon (First WSM run)
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First Smoked Salmon (First WSM run)
Trying out some smoked salmon as my first cook in my new WSM. Using the brine and general method found here: http://www.smokingmeatforums.com/t/127170/hot-smoking-salmon-throwing-down-the-gauntlet Now I'm waiting for the pellicle to form and then into the smoker with some alder chips. Along... -
Ready for the big time!
Brian Smoking experience: couple of pork shoulders, turkey breast, chicken drumsticks, and wings all on a Weber mini. I've loved the board for a while now (I have some posts) and just assembled my brand new WSM 18.5. So, I'm ready for the big time! I truly love this board and community and... -
Should I "season" my brand new Weber Smokey Mountain Cooker?
Just to throw in my two cents, after reading the Virtual Webber Bullet and some board member's advice on not having to season my new WSM, I was on board with that. HOWEVER, after getting it out of the box and assembling it, my hands definitely smelled of chemical. So, I've decided to run it...- hoffmaba
- Post #21
- Forum: Charcoal Smokers
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Cheap WSM 18.5 Price
Happy Father's Day! For my birthday, I just ordered a WSM from Lowe's and it cost me $274 (Incl. free shipping and no tax for some reason) using this online code: 470000000027891 That is my Father's Day gift to the forums since I'm going to be asking a lot of questions about how to use it...- hoffmaba
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- Forum: Charcoal Smokers
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Pork shoulder #2
After 4 hours of smoke, got up to about 165. Finishing in the oven for another 6-7 hrs. -
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- hoffmaba
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- hoffmaba
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- hoffmaba
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- hoffmaba
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Pork shoulder #2
For my bachelor party tonight, I'm smoking two 2.5 shoulders. I've done one successfully once, so here's my second try. Basic rub again. Hickory chips. This time I'm using a chimney starter to get my coals ready which, now that my first set of coals are getting ready, I'm not sure why I... -
bone-in 4.75 lb turkey breast (amish)
So, here's what I've learned from this forum and here's what I'd like to know still: People seem to really like the Tips Slaughterhouse brine recipe. I'm going to use that. People seem to vary about the brining time from 4 hrs to 24 hrs. However, 4-5 seems to be safe. In terms of cooking... -
First smoke ever in progress! (daily updates)
Sorry to keep everyone in suspense. I literally ate right until I had to leave for work. I'll start at the end: it was one of the best things I've ever made. The 3rd best bbq I've ever eaten (Bennett's in Gatlinburg, TN and The Pit in Raleigh, NC). In the oven, I was only able to get it up to... -
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- hoffmaba
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- hoffmaba
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- hoffmaba
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