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  1. Assembly.jpg

    Assembly.jpg

    • badmoont2
    • Media item
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    • Album: Bratwurst Fattie
  2. FattyOn.jpg

    FattyOn.jpg

    • badmoont2
    • Media item
    • Comments: 0
    • Album: Bratwurst Fattie
  3. Ingredients.jpg

    Ingredients.jpg

    • badmoont2
    • Media item
    • Comments: 0
    • Album: Bratwurst Fattie
  4. badmoont2

    hot n fast or low n slow

    For me it depends on the cut. I do brisket and pork butts and chicken at 275 to 325 and am happy with the quality as well as the savings in time. The most frequent cut of meat I do are country ribs and I do them at 225 to 250 since they are prone to dry out and I have a little more leeway at...
  5. badmoont2

    Thoroughly disappointed with my wsm and mav et 733

     I have purchased several WSM's for home and work and had some problems. I called Weber's customer service.and was promptly shipped replacement parts that fixed the issues. It would be nice if their quality control was better, but at least they fix any problems that may arise. A call to customer...
  6. badmoont2

    Dry Rub on a Fatty

    I sprinkle a little on, but find that it need to be a not very salty rub. The bacon and  sausage already have plenty of salt.
  7. badmoont2

    Dumped the ECB 2 door before the wife dumps smokin

    I ordered 2 22.5's for work and both arrived damaged. I called customer service, they were easy to deal with and promptly sent out replacement parts. You'll love your WSM.
  8. badmoont2

    Pork Loin Back Ribs - First Time Smoking Ribs

    Katie, I do boneless country style ribs all the time. Where I live they are actually cut from a Boston Butt. They can dry out so here is my method. Apply rub and smoke at 250 for 2 hours. Move to a covered pan with a rack in the bottom. Put apple juice in the bottom. At this time I baste using...
  9. badmoont2

    Pork Prices

    The multi year drought in Texas and other parts of the Southern Plains is what has caused the beef shortage. Ranchers had to sell their breeding animals which can lead to shortages for several years.
  10. badmoont2

    Clay saucer in wsm

    I routinely run my 18.5 at 300 to 325 with a foiled clay saucer sitting in the water pan. When I want to smoke at a  lower temp I use water. I also use it during the winter months for all temp smokes.
  11. badmoont2

    Going to try CSR's for the first time in my MES30... Tips?

    Finish temp is a matter of personal preference, if you want slice you will want to go lower. Foil will work fine. I started out with foil pans covered with foil but now use a porcelain roaster. During the covered phase I will stack them in the pan 2 or 3 deep in the pan, it doesn't seem to matter.
  12. badmoont2

    Going to try CSR's for the first time in my MES30... Tips?

    I make them all the time on a WSM. In my experience they can dry out if left uncovered the full time. I leave them in the smoke at 225 to 250 for 2 hrs. then put them in a covered pan, on a rack with some apple juice in the bottom. I baste with butter with a little apple juice, vinegar and...
  13. Going to try CSR's for the first time in my MES30... Tips?

    Going to try CSR's for the first time in my MES30... Tips?

  14. IMG_1634.JPG

    IMG_1634.JPG

    • badmoont2
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    • Album: Going to try CSR's for the first time in my MES30... Tips?
  15. badmoont2

    2014 WSM. So SWEET!

    Desert fish, as in all things concerning smoking opinions vary. Personally I didn't notice any manufacturing residue on my 18.5, so I just went ahead and smoked some country ribs. They tasted great so I'm in the fire it up and start smoking school. Some folks fire it up, run it hot, then wait a...
  16. badmoont2

    Shorter cooking time for pulled pork?

    I routinely smoke my butts at 300 to 325. I place them in a covered pan with apple juice in the bottom when the IT reaches 165 to 170. The butts typically reach the 205 finished IT in less than 1 hour per pound.  Butts work well for this hot and fast technique because of their abundant internal fat.
  17. badmoont2

    Post pic of pit

    WSM in about a foot of snow. No smoking that day. Porcelain yard art to the left is a great place to set hot items.
  18. Post pic of pit

    Post pic of pit

  19. WSM_SnowFX.jpg

    WSM_SnowFX.jpg

    • badmoont2
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    • Album: Post pic of pit
  20. badmoont2

    First time using the minion method

    Cold weather and windy conditions can up coal consumption dramatically. One thing you can do is put less water in the pan or use a clay flower pot saucer in place of the water. It takes a lot of Btu's to boil all that water
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