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First large smoke
Hey everyone Just felt the need to post that between Thursday and Sunday, I'll be running through 100+ pounds (raw weight) of bone-in Boston Butt. With it being a holiday weekend, I'm sure I'll be busy while the WSM is running. I know that I can easily fit four butts per run, which should be... -
Ribs
Sounds like they might have been over cooked a bit. As you can see from Mule's comment, 2-2-1 for babybacks or 3-2-1 for spares are what most around here do. That is two hours on the smoker, two hours in tin foil on the smoker, and than 1 hour unwrapped again to finish them off. The last hour... -
Anyone Sell Wood?
I would love to be able to find a place to get quality wood from. Around my parts, I'm buying hickory chunks or using apple wood that we have stored in a shed that has been seasoned. Cherry has always perked my interest, but in Iowa, they are few and far between!- heyer5
- Post #2
- Forum: Woods for Smoking
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2nd Smoke - Pork Butt - QView
You should be past the typical "stall", which is what I'm assuming you have read about previously. Just be patient and wait it out! I wouldn't be concerned with continually adding water to the water pan, but that's personal preference! -
Just ordered my new WSM!!!
I wish I would have got the bigger one as well!- heyer5
- Post #13
- Forum: Charcoal Smokers
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Just ordered my new WSM!!!
You will NOT be disappointed! I have the 18.5" as well and I can fit plenty of meat on mine! I've ran four pork butts at once without a problem! Make sure to read up on how to light the coals to maximize the time you can maintain heat! Again, you'll love it, I would make the purchase over...- heyer5
- Post #11
- Forum: Charcoal Smokers
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All purpose rub
Start a new one! Don't forget to title it something insane that catches EVERYONES eye!- heyer5
- Post #7
- Forum: Sauces, Rubs & Marinades
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Trying 3-1-1 On My BB's
My guess is that you won't get the typical "pull" from the edges of the bones, and they might not be "fall off the bone" tender, but they will have that great tug that most look for. I've ran ribs similar to that, 2-2-1, 2-1.5-1, and no foil, and they've all turned out well. No foil have been... -
WSM / White Smoke / Help!
I'm using the water pan. The charcoal is kbb and was just purchased yesterday. Nothing should be wet. I've pondered filling it with sand to see how it works but I haven't got that far yet. Maybe it's just moisture and the heat/cold mixture Thanks for the reply- heyer5
- Post #3
- Forum: General Discussion
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WSM / White Smoke / Help!
Alright guys and gals This is one of my first smokes I have done when it's been below freezing outside and my smoker just isn't running very well. It heated up fine, it's running a constant 220, but I cannot get the white smoke to stop billowing out. I know I'm looking for TBS (thin blue...- heyer5
- Thread
- Replies: 2
- Forum: General Discussion
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Catering Question - Please help!
Ha! Good point! I've decided that I'm not too worried about charging, probably just for the meat and nothing else!- heyer5
- Post #3
- Forum: General Discussion
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Catering Question - Please help!
Hey everyone! Hopefully I'm not over stepping any boundaries here, but I have a few questions! First and foremost, I want everyone to know that I've been smoking meat for a few years with some pretty great reviews. I've smoked for friends and family and everyone in between for get-togethers...- heyer5
- Thread
- Replies: 7
- Forum: General Discussion
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venison neck roasts
Can someone give me an idea on what or how to do it? Is it something you pull or slice? IT? Thoughts? Thanks guys n gals -
Goose ideas - WSM 18.5"
See, I like the idea of smoking it cold but I don't know if I am able to keep my WSM that cool. I know how to search on the site and I appreciate the links, I was more posting for ideas on how to do it on the WSM. Thanks for the input thus far. -
Goose ideas - WSM 18.5"
Hey guys Okay, I'm new to cooking goose and duck meat, but I've got some geese that I am looking to do something with, but I am not sure what. I don't know if I can run my smoker at a low enough temp to do a traditional jerky style, however jerky would be something I would prefer doing. Any... -
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Chops and Brats
Hey guys/gals! I have been lucky enough to get my hands of half a hog (processed) that was outdoor raised, woohoo! So, my better half is gone for the day and I'm pondering smoking some chops and brats. Half of the brats are venison/pork mixture, half are pure pork, and then the chops... -
Uhh Ohh..Input Please!
Oh, it got tossed! I wasn't going to risk it! I will never risk any meat, there would be nothing worse than having someone getting sick on the food that I have prepared and cooked for them.
