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  1. smokemaster

    Thinking about getting a Silver Smoker

    Mine are very similar to Smokin' Dick. Here are my old posts: http://www.smokingmeatforums.com/for...8&postcount=10 http://www.smokingmeatforums.com/for...5&postcount=15
  2. smokemaster

    My ECB Mods

    Good job! Here are the mods I made to my now retired ECB. http://www.smokingmeatforums.com/for...ead.php?t=2605
  3. smokemaster

    WSM - Maverick Thermo Holder

    Thanks for the positive comments. I painted it with High Temp paint and clear coat. Looks good. Next mod is a rotisserie insert.
  4. smokemaster

    WSM - Maverick Thermo Holder

    Hello!! I saw this mod on http://www.virtualweberbullet.com/moretherm.html and thought it was a great idea. http://mybbq.net/forum/userpix/411_100_0838_1.jpg It will hold 2 - Maverick ET-73 Digital Thermometers Started with a piece of wood. BHT 13,5 cm X 10 cm X 2cm...
  5. smokemaster

    Smoked Wings

    Enjoyed the day off with family and friends. Rode our bikes and then came back and I decided to make a recipe I had my eye on for a while. Very simple to make and the results were fantastic!! I grilled mine on the WSM instead of deep frying. Recipe is from the virtualweberbullet.com...
  6. smokemaster

    WSM on Wheels

    Three wheels. 2 wheels lock. Very stable.
  7. smokemaster

    Using two wireless Thermometer

    I've got 2 ET-73's. No problems with the freqs.
  8. smokemaster

    Fatty, Little Butt and Spares

    Here's the pulled pork...
  9. smokemaster

    Fatty, Little Butt and Spares

    Done!!
  10. smokemaster

    Fatty, Little Butt and Spares

    Today's cook. Using my Silver Smoker with a propane mod. Jimmy Dean regular, stuffed with Mexican 4 Cheeses wrapped in bacon.
  11. smokemaster

    Silver Smoker Mods

    Here are my old posts: http://www.smokingmeatforums.com/for...8&postcount=10 http://www.smokingmeatforums.com/for...5&postcount=15
  12. smokemaster

    WSM - Spare Ribs

    The camera date and time are wrong 2 racks of spare ribs. Apple chips in foil (No chunks) 1st rack rubbed with: Pigs Worst Nightmare AppleRub (PWNAR) 6 Tbsp Ground Dried apple 3 Tbsp Brown Sugar 3 Tbsp Turbinado Sugar 3 Tbsp Coarse Salt 1 Tsp Sweet Paprika 1 Tsp Garlic Powder ½ Tsp...
  13. smokemaster

    WSM Pulled Pork

    Cooked a 2.5lb Boston Butt last night. Rubbed with McCormick Grill Master Pork Rub. Full charcoal ring of Kingsford. 23 lit added with 3 cherry chunks. Clay pot base, butt on top rack. The rub was OK. Not bad for off the shelf. Needs some tweeking.
  14. smokemaster

    Cooking work station

    I got a buddy of mine to weld a knuckle joint to each support. Makes set up easier.
  15. smokemaster

    Affairs

    >> The 1st Affair >> >> A married man was having an affair >> with his secretary. >> One day they went to her place >> and made love all afternoon. >> Exhausted, they fell asleep > and woke up at 8 PM . >> The man hurriedly dressed >> and told his lover to take his shoes >> outside...
  16. smokemaster

    Making a baffle

    It's best if you can make your baffle fit tight near the firebox. Mine needs to be widened. Post some pics when you get it done.
  17. smokemaster

    Making a baffle

    I've got a Charbroil Silver Smoker which is similiar (firebox on the other end). Here's a pic of my baffle and tuning plates. The Silver Smoker (SS) cooking chamber is 35" long and 16" wide. My baffle is 14" wide 12" long and extends under the first tuning plate 4 1/2". There is a 1 1/2"...
  18. smokemaster

    Babybacks and a Fatty

    Looks real good! Did you pre-cook the bacon?
  19. smokemaster

    WSM Ribs - Clay pot base mod

    Thanks to all for the comments and advice. Ultramag, I poured one full chimney of charcoal in the ring before I added the 1/2 chimney of unlit. I think that was why my temps dropped so soon. Next time will be 2 chimneys of lit. Still learning. 3-2-1 for the next ribs
  20. smokemaster

    WSM Ribs - Clay pot base mod

    Did my 2nd cook today with the WSM. Since I have no cooks with water to compare the clay pot base cook with I'll just post the results. Meat: 2 slabs of St Louis cut spares on rib racks on the top grate and the cut pieces on the bottom grate. Thermometers: 2 ET-73's under the lid on top and...
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