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  1. DSC_0114.jpg

    DSC_0114.jpg

    • hurriken
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    DSC_0112.jpg

    • hurriken
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  3. hurriken

    More ribs with Q View and leftover PP sammich Q View

    Hey Zim, I'm in Elgin and I think I smelled your smoke last night! Nice work, looks tasty.
  4. hurriken

    Saturday: First Smoke of the New Year!

    Well I missed Al's post. I put the pastrami on with the temp at a solid 225. I returned home 3.5 hours later and the temp was at 175. One side of the Minion ring did not ignite.The meat is at 145 though. I made some adjustments to the fire. What I did was open all three vents to 1/4 and started...
  5. hurriken

    Saturday: First Smoke of the New Year!

    There seems to be two minion methods. I was planning to try Al's way but since I won't be here for the first few hours I think I will try the old school way. I bought some frontier Lump charcoal and some big Hickory chunks. I never tried lump before either so I'm afraid if I try Al's way there...
  6. hurriken

    The First and the Last

    If you have not tried making soup from the remains of a smoke you need to get on it! The smell was great and we gobbled it down...get it, gobbled...alright I'll stop. ...and I'm a Bears fan...
  7. hurriken

    The First and the Last

    My wife turned the rest of it into Turkey & wild Rice soup. The smokey scent filled the whole house! It was excellent.
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    DSC_0109.jpg

    • hurriken
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  9. hurriken

    The First and the Last

    I did brine Jimmy. I used the Slaughterhouse brine recipe by tip. I didn't have the spices he had so I improvised. That is the third time I've used that brine. I like it. My main problem was I finished the breast at 195. The WSM got away from me.
  10. hurriken

    Saturday: First Smoke of the New Year!

    I hope this is posted in the right place it's kind of a mish-mash smoke. I smoked a turkey on New Years eve in my new WSM and my wife has been chirping about wanting me to try more this weekend. What a woman! We talked about doing a small pork loin we have in the freezer. Then we start digging...
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    DSC_0108.jpg

    • hurriken
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    DSC_0107.jpg

    • hurriken
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  13. hurriken

    The First and the Last

    Whoops...I'm sealing my own fate! It was supposed to be 2011!
  14. hurriken

    The First and the Last

    The first smoke on my new WSM and the last smoke of 2012. This all started on Man Man's thread: http://www.smokingmeatforums.com/t/115502/wsm-test-run-temp-controls-and-advice#post_744527 which I proceeded to hijack...so if he wants  to come in here and talk about anything under the sun that is...
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    IMG_0465.jpg

    • hurriken
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    IMG_0468.jpg

    • hurriken
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    IMG_0466.jpg

    • hurriken
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  18. hurriken

    Sirloin tip on the WSM - Qview

    Very nice, looks tasty. Could I pull this off with a 4lb roast? Also in picture #2 what is that thing sticking out of the left side of the smoker?
  19. hurriken

    WSM test run temp controls and advice

    I pulled it off. The breast got op to 175 and the thigh to 190...whoops. Dinner isn't for another 3 hours. Manman, I apologize for running away with your thread. NOW BACK TO OUR REGULARLY SCHEDULED PROGRAM.
  20. hurriken

    WSM test run temp controls and advice

    I did that and checked the bird as well. The skin is getting dark so I foiled the wings and the breast temp is 155. I'm a bit surprised the temp is that high already. It needs to come off at 165 doesn't it?
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