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First Butt, Second Fatty! - With Q'View
My goodness, man. What is a fatty and how do I make one? That pizza thing looks glorious. Is heating the apple juice necessary? Just to decrease cooking time, I suppose? -
How I start and use my WSM....
My WSM is brand new. Going to smoke a pork butt on Saturday. Will one load of charcoal using Minion Method suffice, or should I prepare to re-stock considering the WSM isn't seasoned?- kargov
- Post #148
- Forum: Charcoal Smokers
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Basic Pulled Pork Smoke
How much of a difference do you find in injecting the meat, Jon? And thanks for the post, Meowey! Trying this on Saturday.- kargov
- Post #436
- Forum: Pork Sticky
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How I start and use my WSM....
Great—many thanks for the clarification.- kargov
- Post #144
- Forum: Charcoal Smokers
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FINISHING SAUCE (for Pulled Pork)
Don't have the Cajun seasoning; will replacing with a mix of cayenne and chili suffice? Also, is there a difference between a "finishing sauce" and a regular BBQ sauce? Lastly, when letting the pork sit in the cooler for an hour—is this a cooler with ice, or an empty, insulated cooler? What is...- kargov
- Post #371
- Forum: Pork Sticky
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How I start and use my WSM....
- kargov
- Album
- Comments: 0
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How I start and use my WSM....
When you say black smoke, do you mean medium to dark gray? I've only smoked once, and the darkest it got was similar to the below. My understanding is, you personally wait until there's no smoke whatsoever to reassemble—correct? If so, sounds good and will do the same.- kargov
- Post #141
- Forum: Charcoal Smokers
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Newbie smoker – where to start?
Ah yes, must try beer chicken. I'm all for less cleaning! I store the two food grates inside to prevent rust; should I store the charcoal grate inside as well? Thanks Gary & Hambone! -
Newbie smoker – where to start?
Thanks :) Didn't brine, though I will try that next. Followed Jeff Phillip's pie pan recipe, though I didn't place the chicken breast down in the pan. Essentially, just stuck half a stick of butter in the cavity, and the pan collected the juices during the cook. I then basted it 2-3 times... -
How I start and use my WSM....
I've read it takes 5-10m until it burns clean, but is there a visual cue for this? Additionally, when you're letting them burn clean—do you just leave the base of the WSM, or do you also put on the middle piece + lid? Once it burns clean, that's when you throw the wood in? Do you leave the wood...- kargov
- Post #138
- Forum: Charcoal Smokers
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Newbie smoker – where to start?
- kargov
- Album
- Comments: 0
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Newbie smoker – where to start?
Hey all, Smoked two chickens on Saturday—turned out well. Easily the most moist chicken I've had; everyone loved it, and the flavour was great. Picture attached (forgot to take one of the inside.) Rained, so set up a tarp. Watched the smoker pretty closely for the duration of the two... -
chicken.jpg
- kargov
- Media item
- Comments: 0
- Album: Newbie smoker – where to start?
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How I start and use my WSM....
Thanks, overground! Does the meat on the bottom rack of the WSM cook any differently than that on the top rack? Does it cook faster / get drier due to it being closer to the charcoal? Any considerations to keep in mind for meat on the bottom rack (directly above the water pan) ? Cheers, K- kargov
- Post #135
- Forum: Charcoal Smokers
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How I start and use my WSM....
Newbie question: Is it okay to open the lid every ~1hr or so to take 1-2s to spray the meat with apple juice/etc., to add moisture? Or is the added moisture negated by the hikes in temp? Or is it so quick it doesn't matter? Building on this, which types of meats would you guys recommend...- kargov
- Post #127
- Forum: Charcoal Smokers
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Newbie smoker – where to start?
I prefer competition style ribs over fall-off-the-bone as well – however, I'll be sure to try both simply from a learning perspective. Smoker arrived today—will let you guys know how it goes this weekend. Cheers for all the help! -
Newbie smoker – where to start?
Thanks—ordered. Sounds good—I'll start with chicken & sausage this weekend :) Once I get a better feel for it, I'll move on to the rest. -
Newbie smoker – where to start?
Great, thanks! I'll try to read through the comments tomorrow as well. As a newbie, would you recommend I begin with water in the water pan—or does it really make no difference in terms of moisture?
