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Vent Adjustments for Weber Smokey Mountain Smoker
That's a difficult question to answer accurately as individual results will vary based on many factors such as ambient air temp, humidity, type of coals, ect... I have the 22.5" WSM and I use the "Minion Method" when prepping my smoker. I have found that I can hold 225*-240* range by having the...- squatch
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- Forum: Charcoal Smokers
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Recommendation for a First Time Charcoal Smoker Buyer
Your boyfriend is fortunate to have a girl who would think of buying him a smoker You may find some good info in this thread - http://www.smokingmeatforums.com/t/149103/best-beginner-charcoal-smoker Here is another link to charcoal smoker reviews and recommendations -...- squatch
- Post #2
- Forum: Charcoal Smokers
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What to do with Baby Backs Drippings?
Next time you smoke ribs, try catching all the drippings in a batch of Dutch's Wicked Baked Bean's http://www.smokingmeatforums.com/t/50945/dutchs-wicked-baked-beans -
Woven Bacon - Not Just for fatties anymore
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Woven Bacon - Not Just for fatties anymore
Tis the season to try smoking a TURBACON -
Turbacon.jpg
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- Album: Woven Bacon - Not Just for fatties anymore
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First Fattie
Chicken Cordon Bleu Fatty... sounds/looks good to me! I have a "Creamy White Wine Sauce" recipe that would compliment that one nicely drizzled over the slices! -
I'd Just Like To Share My Appretiation And Say THANK's!!
I love this place. Like a sponge, I have absorbed a TON of great knowledge browsing through various thread's, throughout several different sub-forum's, covering a multitude of crazy-good smoking creation's that I honestly never before realized existed... until now! Thank you Tulsa Jeff, for...- squatch
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- Replies: 1
- Forum: Blowing Smoke Around the Smoker.
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Deli Style Ham -Sliced and Shaved- $100 bucks worth
Holy Smoke's Woodcutter, I better tag along with this one -
3-2-1ribs with a double batch of Dutch's Wicked Baked Bean's
Are you FLIRTING with me?... 'cause it's working ... off to dig through the cabinet for some beans and Pitmasters Choice ... rib's are lookin" good too! -
pork butt and CSR's....all on the new XL for memorial day..w/Q-view
Man, even the edit where I posted the links came out rude... sorry about that brother! No more posting for me tonight... -
pork butt and CSR's....all on the new XL for memorial day..w/Q-view
post #11, post #21 and then #25... I pre-apologize if that come out sounding a bit rude, here are a couple links showing explanations for several other commonly used smoking acronyms ~ http://www.smokingmeatforums.com/a/acronyms http://www.smokingmeatforums.com/t/73935/acronyms -
Crazy-Good Pork Butt... Mmmm!!
I forgot to mention that I made a couple sauce's from scratch yesterday too! One of them was a batch of "Chef Jimmy J's Finishing Sauce" * 2 cup's Apple Cider Vinegar * 2 TBS Worcestershire Sauce (or more to taste) * 1/4 cup Brown Sugar * 1 TBS Smoked Paprika * 2 TSP Granulated Garlic * 2 TSP... -
Crazy-Good Pork Butt... Mmmm!!
Thanks for all the positive comments, I appreciate that! I've never heard of a butt stalling twice, but it sure seemed like this one did! Hit the first stall right around 160*IT which is pretty much normal... that stall lasted almost 3 hours. The IT finally started climbing again up to about... -
Crazy-Good Pork Butt... Mmmm!!
I know this thread is supposed to be about Pork Butt, but I was so hungry... and then the ribs were done smoking... maybe even a little overdone, but still very good! Fresh off the smoker The "bend" test Ate the first few "dry", and they were good Ate the next round "wet", and liked them... -
Crazy-Good Pork Butt... Mmmm!!
I let the ribs go for 2 hours & 45 min. over direct smoke, then I gave them the "Texas Crutch" treatment Johnny Trigg style (squeeze Butter, brown Sugar, Tiger Sauce and some Apple juice... wrapped in foil and back on the smoker for about 1.5 hours depending on size of cut) Dammmit I'm so... -
Crazy-Good Pork Butt... Mmmm!!
Ooop's... got myself side-tracked talking about fishing again... Sorry about that! lol... I'm back on track now!! So, where did I leave off...? Oh Yeah! I remember... ALMOST PERFECT BUTT! Here we are 8 hours into... -
Crazy-Good Pork Butt... Mmmm!!
Been good brother! I just got back from a AWESOME fishing trip myself! I had 52 Lahontan Cutthroat Trout to my boat over a 3-day period, largest one just under 29" and a bit over 6.5lbs Here's a shot of my buddy with his 27"er to my boat just for reference, it's going on the smoker too... but... -
Crazy-Good Pork Butt... Mmmm!!
After removing the Butt I put the brine/marinade in a pot and brought it to a boil, added 1/2 cup of dry rub to it, and then reduced heat to low and let it simmer for 5 min... once it cooled I put it in a squeeze bottle (3 actually) and I am now starting to "baste" the butt once every 1.5 hour's...
