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WSM Sticky Lid
Any chance your center section "drum" may be a bit out-of-round? I know mine was when I first got it! A couple well placed squeezes here and there and I ended up with a much better fit between the drum and lid...- squatch
- Post #8
- Forum: Charcoal Smokers
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Tribute To My Pap - Dry Cured Ham, Sausage, CB, BBB, Dried Beef
WOW! There is a lot going on in this thread, thanks for taking the time to share the pic's with us! I will enjoy following along -
Tagging Volunteers Needed - Help Tag SMF Threads, Articles and Images
Well, I personally have only started a small handful of threads so far... so I just went back and tagged them all appropriately (I think?) I will also continue to help out by tagging new untagged threads posted by others as I enjoy browsing through these forums!- squatch
- Post #4
- Forum: General Discussion
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First Butt, Second Fatty! - With Q'View
Thanks Dutch! Cheddar cheese just sounded like a winning combo mixed in and heated up with the pulled pork, and IT WAS GOOD! BTW, I plan on making up a big batch of your famous Wicked Baked Beans for my first time with my next smoke! -
First Butt, Second Fatty! - With Q'View
That's classic right there! The notoriously dreaded infamous "stall"... I had read about it and pretty much expected it, but you just never can be sure how long it will last. Each chunk of meat will be different I suppose, this one lasted a little over 2 hours before the IT began climbing again! -
First Butt, Second Fatty! - With Q'View
Sorry for the slow report! It was 9:22pm by the time the Butt reached an I.T. of 205... So it took me a little over 13hrs to smoke a 5 pounder... a little longer than I was expecting! (luckily I wasn't hungry thanks to the Fatty from earlier!) I let in rest for another hour before pulling, and... -
First Butt, Second Fatty! - With Q'View
Hey kargov! There is a whole sub-forum dedicated to Fatties, you should brows through it when you get a chance! Here is a link to my thread showing more details of yesterday's Pizza Fatty - http://www.smokingmeatforums.com/t/149575/second-fatty-pizza-style#post_1063291 -
Second Fatty, Pizza Style!
Threw this together last min. to fill up some otherwise-would-be wasted rack space while I attempt to smoke my first Pork Butt... and I am glad I did! Simple list of ingredients used for Pizza Fatty:Thick Cut Applewood Smoked Bacon, Italian Sausage, Pepperoni, Pizza Sauce, Oregano, home-made... -
First Butt, Second Fatty! - With Q'View
Well, the good news is I am no longer in a big hurry to finish the Pork Butt... because the Pizza Fatty just recently came up to the IT of 170 so I pulled it, let it rest for about 20min, and then proceeded to eat half of it for myself! Oh man, this thing is GOOOOD!! -
First Butt, Second Fatty! - With Q'View
Thanks for the positive comments guys! I spooked myself out of letting it run through the "stall" without wrapping... At this point I am a little over 6 hours into the smoke and the butt's IT is reading 168*... the Fatty has been smoking for just about 1.5 hours and it's IT is 156* just for... -
First Butt, Second Fatty! - With Q'View
I set up the 22.5" WSM using the minion method and adjusted for a temp of 245*. I used Stubb's briquette's and several fist-sized chunks of Hickory for additional smoke flavor. Fired up the smoker at 7am and hope to have the butt done by the time the sun sets... still not sure if I will wrap in... -
First Butt, Second Fatty! - With Q'View
Have I mentioned how much I love my new smoker and this awesome forum!?! Today's smoke will be breaking into new territory for me... doin' a 5 pound boneless Pork Shoulder Roast low and slow for some pulled pork sandwich's... and to make proper use of some of the extra rack space I am also... -
First pork butt plan review
You are reading my mind Wazoo! Good luck with your smoke, sounds like you are on the right path... -
Ribs: Wet, Dry, Sweet, Spicy... Something For Everyone
Thank you all for the kind positive comments, I appreciate that! -
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Tired of the same old ribs??????
I'm going to give this recipe a go on the next round! Looks AWESOME, thanks for sharing... -
Ribs: Wet, Dry, Sweet, Spicy... Something For Everyone
Here's an update regarding the last batch of experimental rib's from the other day, and the methods used... and they all turned out pretty darn good too! I made 3 full St Louis cut rack's using 4 various methods (rack#1 got cut in half towards the end) for a variety of results. For future... -
Ribs: Wet, Dry, Sweet, Spicy... Something For Everyone
Guess what I'm doing today... 3 full rack's, each one is going to be different -
First Attempt, Introducing The Bacon Bleu Cheese Buffalo Burger Fatty! Qview
Forgot to post this pic I took from the day after the FATTY smoking session... this is how I consumed the remaining leftovers. A couple medallions smothered in extra Buffalo sauce and a extra heaping of crumbled Bleu cheese followed by 40 seconds in the nuker and served with slice of dill... it...
