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  1. manchester bob

    Brisket In My MES

     Hah! I know that problem well...two-and-a-half car garage, and can't even fit one of the cars in it right now. Time for me to get a second shed! (Might be nice to set up an area in the yard dedicated to smoking/grilling...and eating!)
  2. manchester bob

    Brisket In My MES

    A long haul for a piece of meat, but it looks like the trip was well worth it!
  3. manchester bob

    First smoke in my new WSM

    Thanks, everyone! I was pretty surprised at how smoothly it all went. Hopefully, it's not just a matter of Beginner's Luck. I started with chicken because I read that the WSM tends to burn hot the first few times, and chicken is good at those higher temps. Also, it's quick and inexpensive: if I...
  4. First smoke in my new WSM

    First smoke in my new WSM

  5. manchester bob

    First smoke in my new WSM

    My first thread started here...might be a while before the pictures come through. Using my Weber 22.5 kettle to start the coals. She's been very good to me for a long, long time! Hope she doesn't get too jealous about the new member of the family.  I'm certain that she'll continue to get a...
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  12. manchester bob

    New to smoking!

    Hi, JoJo! You found a great site. I joined on New Year's Eve...happened to be smoking a picnic that day, and I'm amazed at all of the good stuff here. And yes, the folks are very helpful! You surely do have to plan for the stall. I remember thinking that my picnic was going to get done quickly...
  13. manchester bob

    First Brisket on my new WSM Qview

    Tacswa3: Looks like the injection question has been  debated here before: http://www.smokingmeatforums.com/t/105846/to-inject-or-not-to-inject-brisket But if you do decide to inect, there are a lot of recommendations on this site...here's one thread...
  14. manchester bob

    New WSM owner...... Looking for operating tips for first brisket..Updated w/ Qview

    Great to see another Marylander! I just got my WSM a couple of days ago. Bought a gasket kit for it, and the probes came today. I want to set it all up tomorrow and hopefully have my first smoke in it on Saturday. I'm also going to do JIR's mod for the heat probes: I have all the parts, and I...
  15. manchester bob

    First Fatty

    Mushrooms and Swiss...I love that combination! Did you add anything to the venison to "fatten" it up?
  16. manchester bob

    Experimental shaved pork loin

    Looks great! I'm still learning...haven't heard about grape jelly until now, but I see that some people use it in their sauces. Interesting!
  17. manchester bob

    My first attempt at smokin' - it's a FATTY!!

    Stauf: I was interested in your question about when the food stops absorbing smoke flavor, so I did a search, and it took me right back to this site! Check this out... http://www.smokingmeatforums.com/t/61546/smoky-flavor-vs-smoke-ring-wrt-temps It says the ring stops forming at 140, but the...
  18. manchester bob

    My first attempt at smokin' - it's a FATTY!!

    Looks good to me! I didn't even know what a Fatty was until I found this web site a couple of months ago. I pre-cook bacon when I do shrimp stuffed with my crabcake ingredients. I wrap the stuffed shrimp with a half-slice of the pre-cooked bacon, or a whole slice if the stuffed shrimp are big...
  19. manchester bob

    Brick Smoker with Firewood storage and built-in gas grill.

    Beautiful!  To me,  Brick + Fire  + Outdoors =  Beautiful...ALWAYS!   Add food to that, and it's ten times better!
  20. manchester bob

    Homemade Brats

    Hmmm... (and Yummm)... looks like if you wanted to, you could put a little store out in front of your farm and have a nice little business going, even if it's just for the weeekends. There's a family farm near my sister's house in PA that has a little store to sell their meats and other...
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