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  1. bama bbq

    Weber 22.5 or 26.75?

    A 22 can easily handle that load. I would like a 26 but the price tag prohibits it for me. Besides, I can't get a 26 - my pizza oven is 22".
  2. bama bbq

    WSM Melting?

    Using bacon to season the WSM is a common recommendation from Harry Soo. A very successful professional BBQ cook. I doubt he would approve of you starting the seasoning then leaving. I also doubt you melted porcelain enamel. You may have got it hot but I doubt you melted it. Porcelain...
  3. bama bbq

    New (to me) WSM

    You could get a cajun bandit door or simply "adjust" the one you have a little at a time until it looks about right. If there's no mold there may be nothing required but buy some charcoal and cook. You might want a new cooking grate if it's nasty. No mods required. It's a great cooker out of...
  4. bama bbq

    Texas Hot Links----one of my favorite sausages

    Looks great. If not proprietary, I'd like to get your recipe for your Hot Links. I grew up on them in TX but haven't had a decent one locally.
  5. bama bbq

    Mounting A Dig DX2 To WSM

    The blower is mounted to one lower vent by a flow diverted. The other holes in that vent are taped off. Some folks use hole plugs from the hardware store. The other lower vents are simply closed. The WSM page on this site: https://www.bbqguru.com/Support?page=Manuals
  6. bama bbq

    My first run at S2K9K's "Scarbelly wings

    I believe Scarbelly would have approved. RIP
  7. bama bbq

    Out For While

    I wish you a speedy recovery sir!
  8. bama bbq

    Smokey Mountain Cooker questions

    ...on the 14.5"- Yes you do.
  9. bama bbq

    Smokey Mountain Cooker questions

    I have a 22.5" and a 14.5" WSM. Neither of them were delivered missing parts. I am a member of TVWBB and I don't recall missing parts as being an issue. I guess it happens but that's the beauty of Weber: They have the best customer service in the business.
  10. bama bbq

    dry smoked ribs

    I don't wrap rib but do mop them a cpl times the last hour after the bark is set.
  11. bama bbq

    What should I cure next?

    Landjaeger
  12. bama bbq

    Selling my Party Q

    That's a good price. Is it the old or new design?
  13. bama bbq

    What should I cure next?

    How about Canadian Bacon? I love home cured/smoked Canadian Bacon.
  14. bama bbq

    LET'S TALK BRISKET!!

    Yes sir. I actually prefer a whole, untrimmed USDA Select or ungraded packer brisket for cooking in the 300(s). Higher quality should be cooked lower/slower IMHO. But I believe the quality is not worth the price when you can cook a Select to be outstanding.
  15. bama bbq

    Todays project Ukranian sausage

    Great lookin sausage. And I LOVE your butcher board!
  16. bama bbq

    Beating the high cost of Hamburger meat

    I like to grind my own as well. SO much better!
  17. bama bbq

    What should I cure next?

    LOL. Looks like it's time to eat!
  18. bama bbq

    LET'S TALK BRISKET!!

    Oops. Fat fingers: should have said $5. Sorry for the confusion.
  19. bama bbq

    LET'S TALK BRISKET!!

    wow! I think I pay about $3.00 /lb at Wally World.
  20. bama bbq

    What should I cure next?

    Though the pancetta may have you covered, Bacon is always a good choice in my house.
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