Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jerseydrew

    first time doing spatchcock chicken and have some questions?

    i am running the smoker at 250 degrees i have a pork butt in there now. the chicken was 3.5 lbs in the package. i removed the guts and backbone so i am guessing around 3 lbs of chicken left. how long should i throw it in for so i can time it right for dinner? what IT's am i looking for in a...
  2. jerseydrew

    may just have had my easiest and fastest smoke ever!!!

    got a party tomorrow so i smoke two 9 lb butts. started the smoker at 8:30am. took a shower and had breakfast and threw the butts on at 10 am at 260*. i came back to wrap them at 3:15 pm. then i got home at 4:30 and put the therms in the butts both were close together at 175* ish. so i ran back...
  3. jerseydrew

    wellington style fatty?

    was telling a buddy of mine i was going to make one and at the end of the description he turns to me and says, "what if we wrap it in the crescent roll dough and bake it?". i am so intrigued by this i am going to try it next time, if anyone has tried this and has tips let me know if not i will...
  4. jerseydrew

    suggestions for a good breakfast fattie and cooking?

    tried a basic one, sausage w/ cheese and bacon weave. was great! looking for something a little more to it. just looking for ideas, i know you can throw anything you want including the kitchen sink but looking for tried and true combinations. also if you want one of these for breakfast do you...
  5. jerseydrew

    when serving ribs?

    do you cut them all individually or cut 2-3 together or how many?
  6. jerseydrew

    small butts always bite back!

    yeah i said heck with it and crutched it. foiled it up and blew right out of the stall. i's an hour later and she is now at 188* so i should have it done soon and about 1/2 hour to 45 minute rest. 
  7. jerseydrew

    small butts always bite back!

    i have a small 2.5 lb butt in the smoker at 250* and it wont push past the stall, been in for 3 hours and it's stuck at 155*!!!! i might have to foil wrap to push it through. i was hoping to have this bad boy for dinner tonight... just venting.
  8. jerseydrew

    Lump charcoal in the WSM

    you can use it but it burns a little hotter, little faster and less consistent then briquettes. you can somewhat fix some of these issues with some work. first you can mix the lump with briques or you can hand pack the lump to have less gaps in the pack. then you have to cut back on the vents...
  9. jerseydrew

    Bbq guru adapter dimensions

    so did you get it built?
  10. jerseydrew

    Bbq guru adapter dimensions

    pm me your email addy and i'll get you what you need, even though you used there instead of their... lol (gotta bust ya balls). there is a chamfer on the inside lip of the adapter to aid in the compression of the o-ring, i only say this incase you don't see it well in the pics i took.
  11. jerseydrew

    weber shouldn't bother with the POS therm on the WSM lid!

    i'll look into that. thanks.
  12. jerseydrew

    weber shouldn't bother with the POS therm on the WSM lid!

    i've used my guru (which is calibrated) both with and without the fan hooked up. with out the fan it acts as a really expensive therm, but i get accurate readings at grate level. i have also checked my lid therm and it reads 199-200 degrees in boiling water so it is off!  that all being said...
  13. jerseydrew

    weber shouldn't bother with the POS therm on the WSM lid!

    mine holds rock solid temps too. my problem is not the cooker it's the thermometer they use and where they put it. 
  14. jerseydrew

    weber shouldn't bother with the POS therm on the WSM lid!

    i've been through a half dozen "weber" therms and not a single one reads right. BTW normally the lower rack is much cooler then the top rack and the top rack is cooler then the dome temp.so the fact that your dome temp and your lower rack temp are equal says that the top therm is off by a good...
  15. jerseydrew

    weber shouldn't bother with the POS therm on the WSM lid!

    i am using my Guru and it says it's holding 240ish with 6 racks of baby backs in a rib rack and the lid therm is reading under 200. if i were to rely on the lid therm i would be burning these ribs up. i wish they didn't even have the damn thing. i would rather have a grate level therm then this...
  16. jerseydrew

    whats everyone cooking for the big game

    i got a small group so 6 racks of baby backs... (about 21lbs all together)
  17. jerseydrew

    Smoked wings

    last time i did wings i cheated and just went to my local Buffalo Wild Wings and bought one of their dry rub spices and used that. they came out great and was no work at all. bowl of wings with a little olive oil and then a sprinkle of rub and then on the smoker. they were a big hit!!!
  18. jerseydrew

    how to run WSM 22 at 150 deg for a few hours?

    i'm gonna play with it one of these weekends and see what happens. i will do a little of each method without any food just to see how the WSM reacts to different techniques. if al goes well then i will make jerky in a few weeks.  time to experiment. 
  19. jerseydrew

    how to run WSM 22 at 150 deg for a few hours?

    want to try my hand at jerky. but from what i am reading has to be at 150 degrees. was thinking of running it with my bbq guru and just leaning the fan barely open. and running the exhaust at 50% or maybe even less.  not sure what do you guys suggest?
  20. jerseydrew

    Temp dropping in pork butt

    i've had some stubborn ones myself. and it is usually the smaller ones that are the most trouble.
Top Bottom
Back
Clicky