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. letthemeatrest

    Cryovac/coloring question

    Is that before or after you opened it? Your bag looks like there is a lot of air in it, so its not really vacuum sealed.
  2. letthemeatrest

    Smoked giant turkey legs

    That looks awesome. Great color too!
  3. letthemeatrest

    Odd Packer Brisket

    that looks good! i got a brisket flat sitting in the fridge that will be my first soon... hope it turns out looking like this!
  4. letthemeatrest

    Just installed gasket kit to my WSM 18.5

    Used my smoker with the gasket for the first time yesterday. All i gotta say is . Zero smoke leaks. I feel like its more solid and less charcoal is being wasted now.
  5. letthemeatrest

    Need a few brisket questions cleared up...

    Thanks Aggie. I will cut it in half and save the other half for another cook since this will be my first brisket.
  6. letthemeatrest

    Need a few brisket questions cleared up...

    I got another question regarding brisket... So if I have a brisket flat that doesn't lay flat on the smoker because its longer than 18 inches, will cutting it in half have any negative effects?  Can I cut it in half, and only cook half and freeze the other half? does cooked brisket reheat well?
  7. letthemeatrest

    How do I get paper thin crispy skin on chicken?

    Thanks Aprilized, I'll try the next batch at 375 and see how the skin turns out
  8. letthemeatrest

    How do I get paper thin crispy skin on chicken?

    I've had chicken thighs that was bbq'd and the skin was paper thin and crispy.. What do i need to do to get the skin like that? is it smoked or do you think they grilled it?
  9. Just installed gasket kit to my WSM 18.5

    Just installed gasket kit to my WSM 18.5

  10. letthemeatrest

    Just installed gasket kit to my WSM 18.5

    Just wanted to share pictures of my newly installed gasket on my WSM 18.5 around the door and lid. I used the 1/2" wide 1/8" thick tape. So far the door looks like it seals pretty well and the lid feels great when you put it on and it feels like a cushion. I also left a little opening on the...
  11. wsm-sealed-3.jpg

    wsm-sealed-3.jpg

    • letthemeatrest
    • Media item
    • Comments: 0
    • Album: Just installed gasket kit to my WSM 18.5
  12. wsm-sealed-2.jpg

    wsm-sealed-2.jpg

    • letthemeatrest
    • Media item
    • Comments: 0
    • Album: Just installed gasket kit to my WSM 18.5
  13. wsm-sealed-1.jpg

    wsm-sealed-1.jpg

    • letthemeatrest
    • Media item
    • Comments: 0
    • Album: Just installed gasket kit to my WSM 18.5
  14. letthemeatrest

    Brisket Price Variations

    why is brisket so expensive though? i thought it was a cut that nobody wanted. can it be used for anything else besides bbq?
  15. letthemeatrest

    Brisket Price Variations

    costco in my area charges $5.99/lb for "brisket flat"
  16. letthemeatrest

    Knife recommendations

    i like dexter russell alot.. they are good solid working knives and if you mess one up, its not a big deal, just get another one to replace it.  i hate having expensive knives and having to watch my friends use it on things they shouldn't be cutting with it
  17. letthemeatrest

    PORK BUTT ----- Again !!!!

    Lookin good! Did you notice any difference in the taste/texture of the meat cooking at 275 instead of 225? 
  18. letthemeatrest

    pics of my 2nd smoked leg of lamb, pulled @ 133 IT

    thanks all! it was definitely very tasty. i will be making it a lot more often and pulling it at 133 degrees. the first time i pulled at 139 degrees and it was a little on the dry side. at 133* the texture and juiciness was perfect. with the high price of beef these days, lamb is a very good...
  19. letthemeatrest

    1st Smoke- WSM

    100 briquettes is plenty. that's basically a full chimney.  are you leaving your top exhaust vent wide open too? is your charcoal sitting on the charcoal grate inside the ring so that air can get underneth the charcoal? are you at super high altitude?  your lid therm could be reading wrong, i...
  20. letthemeatrest

    Good morning

    read through some of these threads: http://www.smokingmeatforums.com/newsearch?search=Char+Broil+Vertical+Charcoal can't really comment because i do not have experience with that style smoker. i quickly skimmed the threads out of curiosity and i'm seeing that it leaks air around the door...
Top Bottom
Back
Clicky