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After the perfect brisket
So we are starting with in vents wide open then close down to maintain 220? Is there an in-depth tutorial here on tweaking the vents, when to and how much? That's how I do it. It's much easier to catch the temperature on the way up than it is to bring it down. If temp maintained at 220 why... -
The Grillette!!!
A friend gave me one of these yesterday. The person he got it from says it originally sold for 97 cents in 1957. The pictures are not of mine but are pictures I found on the internet. Mine looks as if it has never been out of the cardboard. Everything is in it.- steevieg
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- Replies: 0
- Forum: General Discussion
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Heinz 57 butt
Interesting idea with the 57 sauce. I've never really thought about 'mopping' a butt. I'll spray with AJ but that's about it.... Something to try down the road. -
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‹(•¿•)›¸,ø¤º Glued's º¤ø,¸¸,øº OMGFD's ºø,¸‹(•¿•)›
Thank you Richtee. Sorry that Glue isn't around anymore. -
‹(•¿•)›¸,ø¤º Glued's º¤ø,¸¸,øº OMGFD's ºø,¸‹(•¿•)›
I know I'm reeeal late responding to this but I want to do this tomorrow. D *** Did you let it rest at all after it hit 200? *** It seems everyone pulls when it gets above 195 or so. Just curious what allows it slice rather than pull at 200. The injection? The au Jus? Something else... -
How to keep Skeeters away?
Clothing??? What about those times there is no clothing???- steevieg
- Post #41
- Forum: For New Members
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Rib membrane tip????
A butter knife seems to work well for me to get it started then use the aforementioned paper towel to get a grip and peel off. -
Qview of Yesterday's Butts, Pulled and Packaged
Fantasic looking smoke. Planning ahead is great. -
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Happy Fathers Day Guys!
Thank you so much. Oldest son is away in the Army and the youngest is off with with the wife shopping. I'm smoking some ribs and already did some pig candy on the WSM ........- steevieg
- Post #27
- Forum: For New Members
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Pam for crispy chicken skin
Will do. Thanks Bubba and Richtee for your replies. -
Pam for crispy chicken skin
Good morning everyone, My wife wants me to do two beer butt chickens today on my WSM. I have two that are approximately 4 pounds in the brine right now. I've read through as many threads as I can to figure out how to get the skin crispy and I've seen a few references to using Pam on the... -
"OTBS"
After just over a year I feel like I've reach the point that I may humbly request entry into the OTBS. While I have no pictures to prove it my best smoke to date was this past weekend. I smoked 4 racks of BB's in a shorter, modified 3-2-1 method (4.5 hrs) at 225-235 in my WSM using (gasp)... -
Kingsford with Hickory
Well, I do understand the stigma attached to using briquettes. On the WSM all I do is give it a few taps with my foot and the ash falls. Yeah, there is a good bit of ash but overall I really don't have a problem with this. I've used lump and will use it again. I just need to use lump a little...
