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  1. krex1010

    My first Weber!!!

    Think you can see how I set up my coals in this pic, area for coals is off to the left under the hinge, that's about a 9# butt btw
  2. My first Weber!!!

    My first Weber!!!

    • krex1010
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    • krex1010
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    • Album: My first Weber!!!
  4. krex1010

    My first Weber!!!

    Congrats! That was my primary smoker/grill for 10+ years. The hinged grates are a must, all you need to smoke are some bricks or rocks to keep the coals together and a water pan of some sort. Once you get the hang of working the vents and coal management it's fairly easy to get 4-6 hour burns...
  5. krex1010

    How many years have you been smoking?

    Id say I've been at it for 10 years...that brings us to 720 years
  6. krex1010

    Done with brisket!

    It's amazing how long a cooler will keep a big slab of meat steaming hot. If it's going to be more than 2 hours or the cooler will be outside in cooler weather I'll often pre-heat the cooler but filling it a third of the way with hot tap water, shit the lid for 10 minutes, that thing will be...
  7. krex1010

    Left over "stuff" turned into chili (Frito pie actually)

    My favorite use for leftover pulled pork!
  8. krex1010

    Serving Ribs Next Day

    Don't cut them up until you are ready to serve, I always like to heat ribs in the oven in a foil covered roasting pan, oven at 325 or 350, no liquid in the pan. But that's if you have an oven available.
  9. krex1010

    Crispy chicken wings

    wings are really the perfect meat to be able to cook/smoke at a higher temp, they are encased by fatty delicious skin that will crisp up nicely at higher hear while keeping the meat moist and bubbling inside. I set my weber kettle for indirect cooking, I keep the temp between 325 and 375 and...
  10. krex1010

    Smoking with pine?

    Pine doesn't make anymore creosote than any other woods, creosote is a product of dirty (wet) smoke finding cool spots to condense on. Pine does have resins in it that have a distinctive flavor so I wouldn't use it if I had other options, that being said if you let it burn down to just coals...
  11. krex1010

    Smokey Mountain Smoker Question

    Depends on the cut, butts I will let sit out for an hour, ribs maybe a half hour, just long enough to take the chill off. If your wood is good and dry and your fire control is good then you probably are good either way, but if you have issues it may help. It's not an uncommon step to take.
  12. krex1010

    Help-meat storage

    Hate to say it, but I wouldn't eat those steaks you cooked a week ago
  13. krex1010

    Smokey Mountain Smoker Question

    I always let meat sit out for a bit so the surface temp comes up a bit, creosote will form at condensation points.....which are cold spots.....which is exactly what a big hunk of meat fresh out of the fridge is. Dry wood, thin blue smoke and meat that is not super cold and you should be good to go.
  14. krex1010

    Help-meat storage

    Smoked meats will not last longer, unless they are cured, the meats you mentioned are cured, except jerky which is preserved through dehydration. Ribs, brisket etc. gets the same treatment as other foods. I had a friend in the restaurant business tell he was allowed to keep cooked items in the...
  15. krex1010

    Traeger meat tastes like ham?

    Not sure how you made burgers taste like ham, but then again they are called hamburgers.....back to your question, I have noticed in the past if I season meat to far in advance, especially if the rub is salt and sugar heavy, the meat will start to cure and you will get that hammy quality to it...
  16. krex1010

    Smoke on the Meat at the end?

    I don't know how anyone can say with certainty that a piece of meat won't take smoke flavor after a certain point, i generally only hear that from people who foil the meat. Personally I find that the longer that meat is exposed to good clean smoke, the better the final product is. Yes I know the...
  17. krex1010

    Bark Problems on my WSM

    I'm not sure why you're not getting good bark in your wsm, I do know that in the wsm I prefer butts cooked fat side down, I find the side on the grate never has good bark, so might as well let it be the fat side, this leaves the leaner side free to bark up. If you spritz or mop don't do so until...
  18. krex1010

    Smoked First Ribs Today

    I've never been a fan of the 3-2-1 or 2-2-1 methods. I find that taking a braised piece of meat, still hot and leaking and throwing it back in a dry cooker is a recipe for dry meat. I don't foil ribs anymore because I just think the texture and taste is not helped by braising. When I did foil...
  19. krex1010

    Smoke VS Heat, Getting my heat from wood, too smokey?

    Cats brought up a good point, charcoal as the main heat source with wood added for smoke will be managed differently than a fire where wood is the main heat source. Again if wood is the main heat source then making sure the wood is seasoned is very important.
  20. krex1010

    Smoke VS Heat, Getting my heat from wood, too smokey?

    Usually when people say they over smoked something it's because creosote formed on the meat
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