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  1. bama bbq

    Getting High Temp in WSM

    I like to remove the water pan for chicken cooks on the WSM.  All vents wide open and a full large chimney of lit on a full large chimney of unlit.  Chicken on the top rack. Makes a moist, juicy, crispy skinned, yardbird in about 45 min to an hour.
  2. bama bbq

    Older metal Kitchenaid meat grinder questions

    I wouldn't sell it.  It's too cool to sell.  I wish I had my grandfather's old school grinder and stuffer. I'd order the Kitchenaide stuff accessory and see if it fits. It's 10 bucks at Target
  3. bama bbq

    Cure uptake with immersion brining

    Wade, I have found over the years, information is passed down as factual knowledge.  When someone wants to question the knowledge to determine if they are truly facts they run into resistance.  (e.g. The World is FLAT!) Len Poli has some pretty good stuff on the subject.  About 3/4 of the way...
  4. bama bbq

    Smoker Died

    Hopefully that's all it is.
  5. bama bbq

    why is my bacon not crispy?

    Like DirtyDuc, I like to fry my home cured bacon at a lower temp than I would store bought. As long as you're slicing across the grain, maybe try lower heat.
  6. bama bbq

    Smoker Died

    I don't understand why you would get the same smoker that died on you mid cook. I wouldn't trust getting another one. I'd find one a bit more reliable and with a longer warranty.
  7. bama bbq

    Hello from southern middle Tn!

    Welcome aboard. I am just south of you in Huntsville. 20+ Army here. Lots of of vets around here.
  8. bama bbq

    help

    Here's one from Jeff http://www.smoking-meat.com/homemade-barbecue-sauce-beer
  9. bama bbq

    What events are you planning in 2015?

    We should create a list of dates where folks can meet and greet as they are avail. In the N orth here there are several events such as Whistlestop in HSV, Riverfest in Decatur, Culman has an annual event, etc. post what events you're attending and others who plan to be there can PM you for a...
  10. bama bbq

    15 pound packer brisket

    Evidently another drawback is the temp governor. I read where it's limited to 275*F. Some cooks benefit from med heat (350*F-ish).
  11. bama bbq

    Lady Smokers

    Squirrel, Cowgirl, etc are all FANTASTIC outdoor chefs.
  12. bama bbq

    Yet another brisket post - Rub Time and cook temp question...?

    I quit using such low temps for marathon cooks on brisket a while ago. I cook at a med-low 350*F and get 'r done. http://www.smokingmeatforums.com/t/176197/1st-time-smoking-a-brisket/0_100#post_1298032
  13. bama bbq

    Any Problems Freezing Sausage with Sage?

    I also use dry sage and freeze. But it never lasts long enough to be considered a "long period of time."
  14. bama bbq

    Early Experiences with our new WSM 18.5”

    IMO, If your smoking chicken I recommend a dry pan (or no pan) and no heat sink ( water, sand, clay saucer) so you can get into the 350*F range +/- 25*F to get the skin crisp. If not you'll end up with rubber skin.
  15. bama bbq

    15 pound packer brisket

    I'm not sure what the press test is but you need to cook it until it is fork/probe tender. A probe should slip into the meat in several places without resistance.
  16. bama bbq

    Early Experiences with our new WSM 18.5”

    I place my flower pot saucer in the empty pan.
  17. bama bbq

    Thinking of Building Mini-WSM

    Ck out the virtual weber bullet. There's a page with a list of materials and a tutorial.
  18. bama bbq

    Tell me how to do this in a WSM

    I believe an AMPS works great for smoked cheese sensa creosote.
  19. bama bbq

    Too Much Wood?

    Remove the water pan and cook the chicken direct. The drippings will vaporize on the hot coals and create incredible smoke flavors without any wood. Throw a chunk of mild wood on - apple works great with chicken - if you want to realizing it will burn and create even another layer of flavor. I...
  20. bama bbq

    Beef Brisket in Electric Smoker

    I answered this same question earlier and was told the elec cooker did not get to the higher temp I recommend. I like to go 350*F for a packer and wrap it at 170*F internal until fork/probe tender. http://www.smokingmeatforums.com/t/176197/1st-time-smoking-a-brisket/0_100#post_1298032
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