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. rvachewlover

    Beef Back Ribs on WSM

    Did some beef back ribs yesterday on the WSM. I found some Kingsford Pro on sale at Costco and wanted to see how she goes. Rubbed the ribs with what I believe was my "Quick Fix" rub; really just found a canister in the spice cabinet that I had long forgotten about. Smoked at 250 for ~4 hours...
  2. rvachewlover

    Couple of Bacon Questions

    In a bag brining for a week. Took them out, rinsed and threw a little bit more seasoning on them. Just came in off the smoker and they turned out great! Nice cured pink color and flavor. The herby seasoning is out of this world with the salt cure.
  3. rvachewlover

    Couple of Bacon Questions

    So I'm doing my second batch of bacon today. I'm using a base recipe widely available online and one I ran back in December. 3 pounds unsliced raw pork belly 3/4 cup distilled water 1/2 teaspoon Prague #1 6 tablespoons light brown sugar 4 1/2 teaspoons Kosher Salt 4 1/2 teaspoons ground black...
  4. rvachewlover

    MES 430 tips? Chip flare ups

    I don't have a MES430 but have the old MES 30 electric which I believe is fairly similar. On the chicken: you could've had a bad bag of wood. Did you fire it up to 275 or max temp and let it go for a couple of hours to "season" it/burn off manufacturing grease and crud? I think it also helps...
  5. rvachewlover

    Barbecue Chicken on WSM

    Admittedly, I detest smoked poultry. I find the extra safety precautions and cleaning exhausting. Not to mention the visual aspect of seeing a smoke ring and being reminded of undercooked chicken from years ago (yes, I can tell the difference but the horror still haunts). However, I love...
  6. rvachewlover

    Pulled Pork on the WSM with Fireboard 2

    Recently I've been wondering how to take the most variables out of barbecuing. The WSM holds temperatures really well; but I still feel like I need to be home all day to babysit. I wouldn't feel comfortable with a 1.5 hour trip out the house. So before Thanksgiving I decided to invest in the...
  7. rvachewlover

    Quick Fix Chicken on WSM

    Grilled some boneless, skinless chicken thighs yesterday on the WSM. Picked up a bag of Royal Oak lump at Walmart for $10. I was surprised by the little amount of flare ups that came off the Royal Oak; with Kingsford Blue I always get the chicken "flame kissed". Is this concurrent with others...
  8. rvachewlover

    Pulled Pork on the WSM

    Heading out on vacation with family Friday to Friday. Caught pork butts on sale at the local Kroger, I believe it was .99 cents a pound (basically two for one). Smoked them low and slow on the WSM with Hickory and Apple. Used Chris Lilly's injection and rub and they turned out divine. This...
  9. rvachewlover

    Tips and Methods for WSM 18.5

    So I'll be firing up the WSM tomorrow for a couple of pork butts. I have two questions. I'll be using the minion method with a chimney. I plan on lighting the chimney and leaving it to rest on the fire grate, then when almost up to gray coals on top surrounding the pit with unlit coals. I was...
  10. rvachewlover

    Chick-Fil-A Sauce

    While we're on the topic, how about pickle juice? Good spritzer/base?
  11. rvachewlover

    Chick-Fil-A Sauce

    I like to over mustard brisket, I like the taste with Montreal Steak. Eyeing a chicken smoke on Friday; will try to report back
  12. rvachewlover

    Chick-Fil-A Sauce

    Cane's Sauce is good as well! Probably would hold up better in a barbecuing environment. I was thinking of using as a mop on split chickens.
  13. rvachewlover

    Chick-Fil-A Sauce

    I picked up this 8 oz. tub of Chick-fil-A sauce recently. I was wondering if anyone else has used it with their barbecue as a substitute for a mustard coating, mop, or finishing sauce. If you aren't so lucky too have a Chick-Fil-A near you or never tried their sauce it's essentially bbq and...
  14. rvachewlover

    Ninja Foodie Grill

    I have a Foodi Grill as well. Extremely versatile with the air crisper and grill capabilities. Only down side is cleaning it after almost every use
  15. rvachewlover

    Tips and Methods for WSM 18.5

    That makes sense, all part of the art I suppose. Is there a ratio you've found of opening and closing the vents and increase/decrease in temp? Say 1/4 inch for 25 degrees. I'm sure it's not fool-proof but a rough estimate
  16. rvachewlover

    Tips and Methods for WSM 18.5

    Thanks lancep, that's really helpful! I've been reading the site that sandyut recommended pretty heavily. Does anyone trust the manufactures temp gauge or have you bought another and go through the opening on the side?
  17. rvachewlover

    Tips and Methods for WSM 18.5

    I've been smoking out of my MES 30 for a couple years now, however, it has left me wanting. Something about tending a pit of charcoal and wood versus plugging in a mini-fridge. So I broke down and bought a WSM 18.5 that comes in at the end of the week. Now let me say, I have next to no...
  18. rvachewlover

    MES Cold Smoker Attachment; Running Very Hot

    That looks like a good fix! Just ran a couple of handfuls of oak pellets. No combustion because I didn't open it but nasty white smoke with black liquid running down the sides of the attachment and on the roof. Very disappointed with their product
  19. rvachewlover

    MES Cold Smoker Attachment; Running Very Hot

    I've used the cold smoking attachment for the MES 30 before and have started a few fires. Chiefly, when I open the lid or remove the little cap it allows to much oxygen in and thus causing combustion. Is there a way to dial back the power on the cold smoker? Best practices, besides removing the...
  20. rvachewlover

    Bark with MES 30

    Sorry for the late reply. Very liberal in my rub coating. Have been wrapping when pressed for time, starting to plan ahead more and allow it to run unwrapped. Rubs vary, I like sugar and salt bases with POG or a combination of things
Top Bottom
Back
Clicky