Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have a 15 LB brisket and 6 lbs of chuck roast headed for the WSM 22 overnight tonight.
Water or No water?
I have gone waterless so far adopting the position that the water is just a heat sync and using no water just a clay saucer.
Opinions?
Joe,
Here are a few pictures. It seems like other folks clean theirs more than I have. Kind of thought it was best to leave the build up alone as it would add to the "seasoning".
Lid.
Ok... it was a little bit more than rain. We had tornado watches and warnings, but hey, I had promised ribs for dinner.
I did fine maintaining the proper temperature and I managed to keep my Maverick dry with a ziplock bag and a plastic container, but upon cleaning it out this morning, I found...
Thank you woodcutter. It is one of my favorites. Onions cooked low and slow w a little balsamic so they are soft and sweet... However, this is the first time I tried the jalapeño and cream cheese and boy was that ever good too. The jalapeño and cheese filling did overpower the smoke flavor a...
Thank you. You are too funny. Everything I learned I learned on this site! Great people, incredible knowledge and an amazing willingness to share and help.
Last weekend I had a pot luck to go to and was looking for ideas. Jeff's news letter came out at an opportune time. He provided a recipe for "bite size" fatties and had plenty of different fillings to choose from. I was just about to go down that route... when I said to myself... bite size...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.