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  1. gwschenk

    my thought's on how we help/hurt newbees

    One thing I've learned as a land surveyor is that there's no such thing as too much information. I've learned a lot here, gotten many good tips and it's paid off for me.
  2. gwschenk

    Applied Theory

    My chicken smoking experiments have paid off in other ways. There was no time last weekend to try another chicken, but I did throw some hot dogs on the grill for lunch. Lesson learned: indirect heat makes even hot dogs better! Half a chimney of Kroger lump, pushed to the side of the Weber...
  3. gwschenk

    Best way/easiest thing to smoke for a newbie?

    DA TOAD, Smoking newbie here, too. I've been doing chickens, learning all along. The points others have made above about chicken are spot on. Keep a log and that will be helpful. My chickens have been very tasty, smoky and juicy. Let us know your results, and everybody likes pictures.
  4. gwschenk

    Spare Ribs 8/14

    How were they?
  5. gwschenk

    Rib Confusion

    Steve, my first ribs were baby backs. No foil, 265 degrees by the stock WSM thermometer, 5 hours. Threw some sauce at them for 20 minutes. They were great. I think yours will come out fine. Looking forward to seeing how it goes.
  6. gwschenk

    Remove The Membrane or Not?

    phatbac, thanks for the reply. I ignored the membrane on my first ribs. I'll try again.
  7. gwschenk

    Remove The Membrane or Not?

    Rookie question: What's the easiest way to remove it?
  8. gwschenk

    Second Time with WSM

    Yes, a smoking log would be smart. And practicing with chicken is quite delicious!
  9. gwschenk

    Second smoke

    Nice. How long did the butt take? At what temperature?
  10. Second Time with WSM

    Second Time with WSM

    • gwschenk
    • Album
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  11. gwschenk

    Second Time with WSM

    Friday was my second effort with my new WSM to produce a smoked chicken as good as the ECB. I applied the suggestions made by the good folks here, at least in part! The chicken was from the local butcher, spatchcocked and sprinkled with salt, pepper, onion, garlic and paprika. It was pointed...
  12. DSCN0214.JPG

    DSCN0214.JPG

    • gwschenk
    • Media item
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    • Album: Second Time with WSM
  13. DSCN0213.JPG

    DSCN0213.JPG

    • gwschenk
    • Media item
    • Comments: 0
    • Album: Second Time with WSM
  14. DSCN0211.JPG

    DSCN0211.JPG

    • gwschenk
    • Media item
    • Comments: 0
    • Album: Second Time with WSM
  15. DSCN0212.JPG

    DSCN0212.JPG

    • gwschenk
    • Media item
    • Comments: 0
    • Album: Second Time with WSM
  16. gwschenk

    Pork Tenderloins Results

    Nice job!
  17. gwschenk

    Favorite Beer

    Brewing ale is not that difficult, and the results you get will be as good, or better, than the microbrews. BITD, I made a very good stout. Had to be careful, though, to not make it too strong! The hardest part was getting bottles. I used Grolsch bottles, the ones with the wired stoppers. The...
  18. gwschenk

    Favorite Beer

    Asahi Super Dry went really well with the ribs I did last weekend. Michelob is my favorite, has been for a long time.
  19. gwschenk

    Pork Tenderloin Friday

    Right! What's your strategy?
  20. gwschenk

    Anyone use this?

    A month ago we got Free TJ charcoal. Somebody had goofed on the labeling, the weight was wrong or something. They couldn't sell it, so instead of sending it back, they just gave it away.
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