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  1. kevin pitzer

    Pork Lion Ham

    Thanks c farmer Love the support As I always say "That's what it is all about....People helping People":)
  2. kevin pitzer

    Pork Lion Ham

    Thanks - Would this still be correct with an additional 1-1/2 Cups kosher salt Recipes states: Curing Brine (I used a digital scale to measure the quantities) 1 gallon cold water 1-1/2 Cups kosher salt 2 Cups brown sugar 8 teaspoons pink salt (cure #1)
  3. kevin pitzer

    Pork Lion Ham

    You might be right. That would be much closer.
  4. kevin pitzer

    Pork Lion Ham

    Hi, I have a Weber Smokey Mt which I truly love. I stumped upon Harry Soo which I have found uses the same smoker winning many championships. Long story short, I have learned his way and used many of his recipes - Love them. So I found one of his recipes that I really want to do, however I am...
  5. kevin pitzer

    Help for the perfect Rib

    Thank you all for your help Where is the best spot to probe the IT and when do you typically probe?
  6. kevin pitzer

    Help for the perfect Rib

    Hello All - I have been smoking for about 5 yrs and with much help here as well as elsewhere I have perfected about everything.  All but the Backs.  For some reason I get them very good or just ok and cannot understand why.   I am using a WSM 18.5 with a Guru.  I smoke about 3 hrs with light...
  7. kevin pitzer

    Which temp controller for WSM 18.5

    Uuuhhhggg - This DigiQ is frustrating me!!!! Again....I start with the minion method.  Load only 22 briskets and assembly the smoker.  All vents closed with top 100% open.  Let the fan work its magic.  Temp good for about 1/2 right at 250 exactly where I need it to be and then 269.  Now it is...
  8. kevin pitzer

    Which temp controller for WSM 18.5

    Thanks all for your help I decided to buy the DigiQ, although I have had one really good experience and one with a small amount of temperature swings.  Any ideas why? Starting Minion Method 20-30 briskets in the middle of the ring Wood mixed in the outer edge When do you normally start you...
  9. kevin pitzer

    Which temp controller for WSM 18.5

    Thanks all for your help I decided to buy the DigiQ, although I have had one really good experience and one with a small amount of temperature swings.  Any ideas why? Starting Minion Method 20-30 briskets in the middle of the ring Wood mixed in the outer edge When do you normally start you...
  10. kevin pitzer

    WSM not running hot enough

    Try this...It helped me when I bought mine.  Read it through a few times and understand it.  Practice and learn. Good Luck http://www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/
  11. kevin pitzer

    Back Ribs Foil Ingredients

    Question to all you Baby Back lovers. I have seen a lot of ideas when foiling back ribs and would like to ask your preferred method and why? Some use apple juice only, some butter, brown sugar and honey or just butter.  What do you foil with?  
  12. kevin pitzer

    Pulled Pork - To Foil or Not

    Hello All, I have made several pulled pork on the bone that have turned out really good.  I have never wrapped them and know that most competition folks do.  I am wondering how many here wrap their butts vs non-wrapping?  I know if not done properly it can ruin the bark so I am a bit hesitant...
  13. kevin pitzer

    Turkey Brine

    I was given a free turkey and have only made a few of them on my WSM.  I am looking for some tips for a WOW factor brine to make it flavorful.   I was thinking of getting some chicken stock and simmering in some fresh herbs and brown sugar.  Just a thought. Any ideas?
  14. kevin pitzer

    Looking to buy a new smoker, What do you recommend???

    I second this idea...Although a few things to consider. a) Don't spend $800 if you don't need a $800 cooker (do you need the size of a 22" or would a 18.5" WSM do?) b) How much are you going to use it?  I have a neighbor that has a $1200 Green Egg and used it 3 times in the last yr.  He still...
  15. kevin pitzer

    Which temp controller for WSM 18.5

    I do like the stand idea...I bought the magnet arm for the Guru but don't quite like it all that well.
  16. kevin pitzer

    Which temp controller for WSM 18.5

    I would like to thank everyone here for their help.  I used my new DigiQ last night and it worked well.  I did see some fluctuation (5-6 degrees) and am thinking it might be because of the weather.  I live in Michigan and it was around 29 degrees with a light wind.  I also think it might be due...
  17. kevin pitzer

    Which temp controller for WSM 18.5

    Thank you all for you help and feedback. I have decided to get the DigiQ DX2 and will be trying it this weekend.  I do see the BBQ Guru website shows to place the alligator clip on the food probe.  Has anyone tried this method and how did it work?
  18. kevin pitzer

    Help with First Roast on WSM

    Thank you Noboundaries - You have been a great help here....Much appreciated.   I just picked up a Sirloin Roast and started to marinade it in with this recipe - http://www.food.com/recipe/prize-winning-marinade-for-beef-67491.  Can't wait to try it, especially seeing how I will be using my...
  19. kevin pitzer

    Help with First Roast on WSM

    Thanks again I do have one more question.....how long approximately do they take? Just wondering why you would cook until 125-135F when beef is not done until it reaches 155F for medium?
  20. kevin pitzer

    Which temp controller for WSM 18.5

    Tips on your probe placement that you have found to work well?
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