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  1. 2013-11-09 12.43.57 HDR.jpg

    2013-11-09 12.43.57 HDR.jpg

  2. bar-b-que blues

    First meal on the WSM

    I'm pretty sure I did... This was quite a while ago... I love how the chicken tastes, but I'm a skin man... I have yet to get a good crispy skin... I have also since cooked at 350... still somewhat rubbery...
  3. bar-b-que blues

    First meal on the WSM

    Oh I dunno... an hour and a half or something like that? I cooked till 170 degrees internal... Sooo good!
  4. bar-b-que blues

    So long Brinkman, I finally got my WSM!!!!! :)

    Welcome to SMF!... I purchased a 22 1/2 about 5 weeks ago... WSMs are the greatest!... Enjoy!
  5. 2012-07-29 12.29.41.jpg

    2012-07-29 12.29.41.jpg

  6. bar-b-que blues

    Brisket question...

    Took just over 6 hours @ about 220... Not sure I did the Burnt ends right... I cubed up the point... Added the juice from the foil along with some Weber BBQ sauce... Back into the smoker for about an hour... Put in tupperware and into the fridge... Couldn't eat anymore after the flat...LOL I did...
  7. bar-b-que blues

    Brisket question...

    Exactly what I did... I finished at 195 in the foil... Was fabulous! Thanks Jimmy!
  8. bar-b-que blues

    Brisket question...

    Hit the wall... 161 and just foiled... what should I bring the temp to in the foil? 180 or so?... Then finish out of foil? Or finish in the foil?
  9. bar-b-que blues

    Brisket question...

    I think it's slowing... been 152 for a while now... I probably freaked out over nothing... Thanks for the ideas!
  10. bar-b-que blues

    Brisket question...

    Also... Came strait out of the fridge... was 38 when I first probed
  11. bar-b-que blues

    Brisket question...

    7.5 lbs untrimmed... 2 1/2 inches thick maybe... point and flat with fat vein trimmed out but still attached... I have two probes in smoker... 1 is pit... 1 is IT... I swapped probes and I got the same readings... they should be accurate... weird... I does seem to have slowed down some... about...
  12. bar-b-que blues

    Brisket question...

    ... I have a whole brisket on the smoker as I write this... It has been on the smoker for 1 hour 20 mins and the IT is already 135... Smoker temp is a low 210... I keep reading about people smoking their briskets for like 10 hours??... How is this possible? Will there be a stall? This is my...
  13. bar-b-que blues

    Newbie here from Massachusetts

    TSMF Wendy!... N/E Connecticut here... Right in the neighborhood...:)
  14. bar-b-que blues

    WSM or Brinkmann Trailmaster?

    I have a 22 1/2... I couldn't recommend it more!  
  15. bar-b-que blues

    3 Fatties (Daughter Assisted)

  16. 2012-08-05 15.17.39.jpg

    2012-08-05 15.17.39.jpg

  17. 2012-08-05 12.48.10.jpg

    2012-08-05 12.48.10.jpg

  18. 2012-08-05 15.17.47.jpg

    2012-08-05 15.17.47.jpg

  19. bar-b-que blues

    New WSM !! But Some Questions

    I'm pretty new to the WSM, but I also, haven't had any problems with temp... I have only used Kingsford blue so far... I have noticed that you do need to be around for temp adjustment... I am running, more often than not, about 1/8 to 1/4 inch on the bottom vents... and the same for the top... I...
  20. bar-b-que blues

    Smoked 22 butts for a fundraiser for a mission trip -Q View Heavy!!

    Wow... That was quite an undertaking. Looks like everything went nice and smooth! Nice job!
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