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    • appwsmsmkr1
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    • Album: My first fresh pasta attempt (and my daughter's)...
  2. appwsmsmkr1

    Finish this sentence - You know you're addicted to smoking when ...

    You know your addicted to smoking when you use your Fedex reward points to get only Amazon gift cards for 10.00 each and you save them and use them all together toward your big ticket weber stuff like a rotisserie!! :yahoo::yahoo:
  3. appwsmsmkr1

    I'm back! At least for a little while

    Hi I hope all is well, but I just wanted to let you know your post in the sirloin tip roast is bookmarked on my internet browser because I hope to smoke it some day (it's not a cut I can find here unless I special order) your post on this is awesome! Thank you for taking the time to show me...
  4. appwsmsmkr1

    Beer Can Chicken

    Hi there!! I'm also a wsm owner and if your looking to get crispy skin then you need to smoke it at a higher temperature. I would say between 300-400* you can do that by not using the water pan. Smoke the chicken on the top grate with no water pan. if you don't care about the skin then 250 is...
  5. appwsmsmkr1

    My Thanksgiving Humor

    Lol that's a great story!! Happy thanksgiving!! Appwsmsmkr1
  6. appwsmsmkr1

    Dirtsailor's High Temp Chicken Smoke. Debunking that low and slow, brined and spritzed is the only w

    I'm a little late to this thread but this is exactly what I'm looking for. I have a 14" wsm and I need this step by step. Thank you so much and have a happy thanksgiving!!
  7. appwsmsmkr1

    Brisket for a Halloween party

    Lol be careful with BBQ bc then they will make you make it all the time, lol. I usually do ribs bc it's a much shorter cook, and I know that the wsm is cooled off before I leave.-safety first lol Enjoy your party
  8. appwsmsmkr1

    Brisket for a Halloween party

    Just like you said, it will be the first thing to go. Trust me. Enjoy!!!!
  9. appwsmsmkr1

    Welcome to the grill ladies!!

    Hi there! My name is Josie and I have a weber obsession!! (I have an Arsenal of Webers lol) Lately I haven't had time these past few months but I hope to get back to it soon. I've been a smf member for quite a while and I as well learned a lot from this website. It's nice to know that there...
  10. appwsmsmkr1

    Beef Shoulder Roast (Roast Beast!)

    This looks great!!!!! I can't wait to try this!
  11. appwsmsmkr1

    Sirloin tip on the WSM - Qview

    Bump.
  12. appwsmsmkr1

    Mojo pork shoulder

    It looks really good!! Glad it turned out well
  13. appwsmsmkr1

    Mojo pork shoulder

    Oh and to add I put it on smoker at like 230*-250* ish until it hits an IT of 200*
  14. appwsmsmkr1

    Mojo pork shoulder

    You will be fine with what you have in the pics. It will definitely turn out well! My husband is Cuban therefore I have done this many times. instead of pieces of garlic I've stuffed whole cloves. Take your knife and stab deep holes, insert the garlic. In a food processor make a paste with more...
  15. appwsmsmkr1

    When to wrap brisket

    Thank you!
  16. appwsmsmkr1

    When to wrap brisket

    This makes sense. Thank you very much
  17. appwsmsmkr1

    When to wrap brisket

    Thank you so much!
  18. appwsmsmkr1

    When to wrap brisket

    I have two 8 lb brisket that I plan on wrapping to help along the cook. I have wrapped in the past at 190*. Is this a good temp to wrap or should I wrap earlier? In other words what's a good temperature to wrap at while cooking? How long should it rest for in the faux cambro? Thanks for your...
  19. appwsmsmkr1

    Could use a little help

    Me too!
  20. appwsmsmkr1

    Tips on Leg of Lamb

    Omg that looks fabulous!!!! How did it taste? How long did it take to cook? It looks delicious!!!
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