Toggle sidebar

Search results

  • 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.
  1. 20150805_183834.jpg

    20150805_183834.jpg

    • wrbasher
    • Media item
    • Comments: 0
    • Album: WSM using a lot of charcoal
  2. wrbasher

    WSM using a lot of charcoal

    That's the kind of consistency I'm looking for! I forgot to mention I filled the water pan with hot water.
  3. wrbasher

    WSM using a lot of charcoal

    I recently picked up the wsm 22.5 and this thing uses a ton of fuel. I had the day off of work so I decided I would do some abt's early and ribs for dinner. Knowing I would be running the smoker all day, I filled the charcoal ring. I've read about people getting 16-18 hours on a single fill. It...
  4. wrbasher

    Can this be done?

    Seems to me if you're running too hot, you've got too much air coming in from somewhere. If you've got everything closed off and your temps either climb or hold steady, it's getting air from somewhere. Having all vents closed should choke the fire out relatively quickly if it's sealed.
  5. wrbasher

    1st time smoking sausage

    I never considered putting a rub on sausage, always assumed the spices inside would be adequate. Shows what happens when you assume, and gives me something new to try!
  6. wrbasher

    Johnsonville brats

    I made some venison sausage last winter and it turned out really good. Working on honing my smoking skills first.The brats were just something quick and easy to try.
  7. wrbasher

    Johnsonville brats

    Great perspective road king. To quote Chief Wiggum, "if it feels good, do it"
  8. wrbasher

    Dry Ribs

    I agree with nb, the last ribs I made were undercooked and tough but not dry. Maybe try foiling them if you didn't this time. It will hold the moisture in and cut the cooking time.
  9. wrbasher

    Abt question.

    Yeah and I think that was part of the problem. Everything became cream cheese blend and of i didn't make them, I probably wouldn't know there was sausage in it!
  10. wrbasher

    Abt question.

    I'm not so much worried about the amount of grease as I am flavor/texture and the sausage cooking thru. Obviously I can leave them on until the sausage is cooked, but if it's pre fried there's no worry about undercooked and they can come off when they look good.
  11. wrbasher

    Abt question.

    Last time I made abt's I fried up Italian sausage, mixed it with spices and tossed it in the food processor with cream cheese. Then stuffed halved jalapenos and mini sweets. They were really good but I couldn't really discern the sausage taste. I'm going to make some more this weekend but I plan...
  12. wrbasher

    Bacon wrapped chicken breasts

    Thanks guys!
  13. wrbasher

    Trying my first brisket tomorrow...

    If there's even a question that you could burn your house down as a result of smoking, I'd say don't do it. No cut of meat is worth your home.
  14. Bacon wrapped chicken breasts

    Bacon wrapped chicken breasts

    • wrbasher
    • Album
    • Comments: 0
  15. wrbasher

    Bacon wrapped chicken breasts

    Marinated these in Chiavetta's bbq (as any good WNY'er would), wrapped in bacon, and tossed on the Weber kettle at 350 to IT of 165. I added some dry pieces of wood from what I found out is a mulberry tree in the back yard. They tasted pretty good, nice and moist. But with the smoke...
  16. 20150726_185034.jpg

    20150726_185034.jpg

    • wrbasher
    • Media item
    • Comments: 0
    • Album: Bacon wrapped chicken breasts
  17. wrbasher

    Some Pork Ribs and Chicken from last weekend

    All looks very edible!
  18. wrbasher

    It finally arrived!

    Doesn't look as pretty as some of the other ones I've seen on the site, but the flavor is good.
  19. 20150723_184541.jpg

    20150723_184541.jpg

    • wrbasher
    • Media item
    • Comments: 0
    • Album: It finally arrived!
  20. wrbasher

    321 spare ribs under cooked

    I did not add any liquid when foiled. There was quite a bit of juice in the foil when I unwrapped it.
Top Bottom
Back
Clicky