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18 lb. Turkey in a mini
Looks great! Questions...did you brine ? what wood did you use? rub? Whole Turkey is on a short list of things to try. Soon. Nice job! -
Smoked Russet Potatos
I have had great success with using a fork to poke holes all over the raw spud. smoke them for 2.5 hours...then foil them for two more hours. Perfection. Even at a temp of 225 this method has come out perfect. If you can place them on a rack under the meat you are smoking at the same time, they... -
Post A Picture of Your COMPLETED Mini-WSM Here ! (Mini Weber Smokey Mountain, MWSM)
Excellent! Great Job! -
Get out the bibs, Boys and Girls! Post your favorite Mini-WSM Q-view here!
Mmmmm. Ribs!!!! Beans! Taters! Crock with beans will cook all night Prep before a night resting in the chiller. The darker one got the carnitas rub! The mini was running about 270 today so they were cookin faster than I anticpated. They turned out perfect! I went 2... -
A tale of Smoking some Country Style Ribs and OMG...what is happening!!!????
Thanks Thanks, It was hilarious, don't worry about the senditivity. Thanks. Yes, she rules. Thanks.- radioyaz
- Post #14
- Forum: Blowing Smoke Around the Smoker.
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Everything's possible with a Mini-WSM!!
Awesome! I read this blog when I was researching before my build. This forum and that article was the clicher...the rest is Bbq history! -
A tale of Smoking some Country Style Ribs and OMG...what is happening!!!????
Thanks Pellet. That was the first time that has happened to me...sure was freaky. I didn't think of the sauce...I could have just drank what I had with me at the smoker and laid down on the lawn. Thanks Gary. The hospital, yikes! Good to know I am not crazy! Thanks David. My wife was seriously...- radioyaz
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Problems trying to get a good smokey flavor.
The smoke ring is the small pinkish line near the surface of the meat, it is a sign that smoke has penetrated the meat. You will see it when you slice it or pull it. From my brief experience and research, large cuts of meat will only absorb smoke until the 140 degree mark or two hours of a long...- radioyaz
- Post #8
- Forum: Charcoal Smokers
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Problems trying to get a good smokey flavor.
That is pretty curious?? If you had wood smoke going for 8 hours it really should be smokey tasting. Especially since you said you had "dark crust" or bark. Did the meat have a smoke ring? Were you using chips? chunks of wood? I don't use much mesquite but have heard that much mesquite smoke...- radioyaz
- Post #6
- Forum: Charcoal Smokers
