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WSM 18.5" 2010 Assembly - QView Heavy
i never realized how big the WSM actually is. thanks for the pics.- guvna
- Post #5
- Forum: Charcoal Smokers
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help with smoke n pit
a picture is worth a thousand words, Ivan. welcome to the forum. -
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Now we need a good teriyaki sauce for chicken wings?
+1! very very teriyaki is badass -
Quick finishing of Spares on the grill
i eat my spares dry. no sauce to set. sounds good though... -
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Making burgers.. How??
i used to add a bunch of stuff to my burgers. it got so bad that the burgers patties wouldn't even hold together on the grill anymore. now, i just buy some 85/15, patty it out and season the outside. it's much better this way. less is more.- guvna
- Post #31
- Forum: Grilling Tips
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Do you have a prefered brand of Soy or worchester sauce
i've started using japanese dark soy and i like it much better. just make sure that hydrolyzed vegetable protein is not in the ingredients. as far a the worchetershire... i like anchovies in it. the vegetarian stuff doesn't taste right to me.- guvna
- Post #22
- Forum: Making Jerky
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Philly cheese fattie?
here's a link to a thread i started with qview etc. -hope this helps. http://www.smokingmeatforums.com/for...ad.php?t=74366 -
Is There a GOOD Way to Make a Quick Brisket?
i know a guy who does this. he pre-smokes ribs, then shows up the next day and tosses them on the smoker again to reheat. it always seemed like a great idea to me. -
First Big Smoke
what they said. hickory is also a good wood option. if i were you, i would do the briskets/butts a day ahead. a good size packer can take 24 hours (or more). just reheat the next day with a good finishing sauce (ala - soflaquers). do the ribs and chicken the day of, b/c they're much more... -
Boiling Your Ribs Tutorial
it's funny in the end when they're all patting each other on the back, congratulating themselves on what a great job they did. grubbing down with huge smiles b/c they're so darn proud. -
Maybe i have ocd but this has been bugging me lol
makes sense to me!- guvna
- Post #10
- Forum: General Discussion
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Is it better to probe later in the smoke???
a fattie is made with grind and any bacteria that once was on the outside would be mixed in upon grinding, so it would need to come to 165* internally to be considered safe by VA state law. depending on the size of it though, you'd probably hit 165* in under 4 hours anyway.- guvna
- Post #18
- Forum: Meat Thermometers
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Smokers, Whats your age and how long have you been smoking???
i'm 30. i've been rocking the ECB for about three years. i converted to propane some time ago and never looked back. all hail propane! probably going to pick up a CGSP in a week or so... planning on installing the afterburner in that one too!- guvna
- Post #48
- Forum: General Discussion
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WTF???? 3rd pulled pork attempt...
i've never thrown away any meat. i've seen a few posts on here that describe folks throwing meat in the trash and i've never understood that. anyway - about butts... like others have mentioned, no matter how small the cut is, it seems to take almost as long as any other sized butt. i.e. no less...- guvna
- Post #24
- Forum: Propane Smokers
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having trouble getting smoker to temp using fire box
beard makes a good point. but, other than more charcoal, there's only one thing that can make a fire hotter, and that's more air. if you need more air than your set-up can provide, don't be scared to pop a couple holes in the fire box. make sure you don't go crazy with holes though. also, lump...- guvna
- Post #12
- Forum: Side Fire Box
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Smaking First Turkey (Breast)?
most anything will "work". the brine it def a great idea for something that lean (and thick). try not to over-cook it or it'll be dry eatin'. seriously, be careful not to over-cook it.
