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  1. birdman080

    18.5" WSM compared to the 14.5"

    I asked for 18.5" WSM and got the 14.5".....I read up a lot on the 18.5 as it was what I was wanting. What are the main differences between the two as far as smoking and cooking on them? I am hoping I can do the same amount of cooking on the small as opposed to the medium size.
  2. birdman080

    OK GUYS & GALS! WHAT DID YOU GET FOR CHRISTMAS?

    I asked for an 18.5" WSM and got a 14.5" WSM. First and foremost... I am happy and thankful for what I got and for being able to spend time with my sister and parents. Now, I need to either figure out how to cook on the 14.5" or take it back for the next size up. I have done a lot of reading on...
  3. birdman080

    I lernt sumptin bout Cast iron

    I know I am late to the game, but here are two in-depth articles on it. http://www.seriouseats.com/2016/09/how-to-clean-maintain-cast-iron-pan-skillet-cookware.html http://www.seriouseats.com/2016/09/how-to-season-cast-iron-pans-skillets-cookware.html
  4. birdman080

    Weber question

    So...other than moisture, the point is for thermal mass to help regulate temps.  I assume sand works as well.  Any specific type of sand?
  5. birdman080

    Traditional Headcheese

    I have never had Head Cheese or brains.  Brains I am interested in trying (thanks to Andrew Zimmerman)...I am not sure about Headcheese.  I would try it though....
  6. birdman080

    Charcoal Set Up with DigiQ DX2?

    Thank you both.  I really appreciate your help.  Now...to start sourcing some hardwood.
  7. birdman080

    Todd is Amazing

    I asked for one of the tube smoker packages for Christmas.  Hoping to get it, but if I don't....it will be one of the first things I purchase after Christmas
  8. birdman080

    Charcoal Set Up with DigiQ DX2?

    With any luck, I will get a WSM 18" for Christmas.  In reading your reply....I see you use wood (what I would call "fireplace wood") instead of pre-made wood chunks.  I take it that works good? I am trying to do as much research as I can beforehand so I will be ready to go....IF I get what I am...
  9. birdman080

    Gotta slow down for a while

    Glad to hear you are okay.  I have Type II Diabetes, so I have to be extra careful with everything.  So far, all numbers still look good, but you never know.  I have been a volunteer Firefighter for almost 23 years, and I have personally seen heart attacks take lives (including my Uncle)...so...
  10. birdman080

    Smoking a whole fryer

    One other thing you can do to help with moistness (if you don't already) is to brine it.  I started brining this past summer and it was quite awesome in it effect on moistness and flavor.  I use a basic salt/sugar/water brine and then add whatever I want for additional flavor.  I usually go with...
  11. birdman080

    Pork Loin

    What kind of success have you folks had with brining pork?  I purchased a pork loin once from Kroger and brined it overnight, then rubbed it and wrapped it in bacon and grilled it and it was so salty I threw over half of it away.  I was just curious of anyone else's experience with "enhanced"...
  12. birdman080

    Cold smoking beef and cheese at the same time.

    Would cold smoking be the best way to go if you wanted to smoke your beef yet still get a good sear and grill mark / flavor?  Or hot smoke it then sear it at the end?
  13. birdman080

    Illinois Group!

    New to the forums.  I don't have an actual smoker yet, just doing what I can with smoker boxes and foil pouches on a kingsford rectangular grill.  Planning to get a WSM early next year and start hitting it hard next Spring.  I am from Central IL, Decatur...to be exact.
  14. birdman080

    PRIME RIB for my birthday dinner

    Happy Belated Birthday.  Everything looked really good!  Well...everything except for the sardines
  15. birdman080

    First time pork loin

    I know this is a month old...but a basic brine is as follows... 1/4 C. Brown Sugar 1/4 C. Kosher Salt 4 C. Water Dissolve salt and sugar in water.  Soak pork, completely submerged, in brine solution for several hours (overnight is best).  I use a ziplock bag.  I also rinse off the brine and...
  16. birdman080

    What's your occupation?

    Full Time: Probation Officer for 11 years.... Part Time: Clerk at Jail & Sports Clerk at local paper  Unpaid: Volunteer Firefighter for 22 years.
  17. birdman080

    blood cake

    As I get older, I like to try more exotic things.  Blood and blood "products"  (cake, pudding, sausage, etc..) I am just not sure I can do.  I would at least try it just to say I have, but with a hearty drink nearby just in case...  But, I am never one to rain on anyone's parade (not sure if...
  18. birdman080

    New to the forum from central Illinois

    Welcome.  I am from Central Illinois as well and also fairly new.
  19. birdman080

    WSM 14"

    I take it then you are not ever up near Central Illinois, or Illinois in general?  If so, I was interested in buying and making arrangements to meet and pickup
  20. birdman080

    WSM 14"

    Hmmm...... Any chance you are ever up near Central Illinois (or IL in general)?
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