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Hey all,
I have a 22in WSM that I got because I thought “what if I needed the space” but I find i light it up rarely because I usually am only cooking for small amount of people. What are your opinions and or experiences between the 22 and 18? If you have both which do you use more? I might...
The longer I've been at this hobby the less wood I use. I've settled in around 2-3 chunks total for the entire smoke. Seems to be a nice amount for me and the wife who doesn't like super smoky things. I always used to add wood throughout but find the food is better now. Personal preferences apply!
I have no input to add except that we just had a 13x27 patio installed in our yard and, per the wife's orders, I'm only allowed one piece of it for grills. I can only fit three across the 13' part and the rest are confined to areas behind. All that is to say that the grill 'footprint' caught me...
Hey all,
Been a while. Finally got our patio finished and was able to fire up a grill tonight. Chose salmon because…it’s good. Seasoned one up with SnP and one with a combo of Old Bat and Heath Riles Apple Rub. Then took some scallops and seasoned them with SnP or this Carribean BBQ seasoning...
Greetings all,
Felt like a little vortex drums this week. So I seasoned half with Heath Riles apple rub and half with a homemade buffalo chicken seasoning. Into a hot kettle with cherry and apple wood. At the 40 min mark they got dunked- apple rub in bbq sauce and buffalo rub in Franks red...
Greetings all!
Hope everyone is well. I had a bit of time to throw some things on the grill and well, here they are.
First a simple sirloin roast seasoned with Holy Cow and then cooked in the SNS kettle slowly with some B&B lump and post oak.
Next is a simple buffalo chicken cheeseburger...
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