Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bama bbq

    1st time smoking a brisket

    What a shame. It'll take a lot longer.
  2. bama bbq

    1st time smoking a brisket

    I like to use a 350*F pit temp and wrap the brisket in foil at 170*F until fork/probe tender. My last 14 pound packer took 7 hrs. Here's the flat after I separated the point.
  3. bama bbq

    Hillbilly Bacon

    I would read up on the use of cure. What you're doing is possible but use too little cure and you could grow a colony of bad bacteria. Use too much and you could kill yourself or others.
  4. bama bbq

    Foiling--The Texas Crutch

    I quit foiling ribs yrs ago. I smoke Babybacks at 350*F for 3 hrs spritzing/mopping after each hr and saucing at 2.5 hrs. Basta.
  5. bama bbq

    Should I stir charcoal while smoking?

    I like to fill the ring with unlit and add lit on top. How much lit I add is determined by how much food I am cooking and my desired pit temp. Sometimes I might give one of the legs a nice love tap with my foot (closed door) to dislodge ash but I rarely if ever stir them (open door). Stirring...
  6. bama bbq

    Question from a new guy to smokers.

    I like Babybacks cooked @ 350*F for about three hours. I mop/spritz after an hour and again after two hours. At two an a half I sauce. But I agree, a smoker should be able to go low n slow.
  7. bama bbq

    Weber 22.5 Silver Charcoal Grill - Not getting hot enough.

    I recommend the book Low N Slow by Gary Wiviott or Weber's Smoke or Weber's New Real Grilling. Either of these will help you tremendously.
  8. bama bbq

    Xmas brisket tomorrow on 18.5" wsm - how much coals to use?

    I do full 14-15 lb packers in ~7 hrs at 350*F pit temp.
  9. bama bbq

    Xmas brisket tomorrow on 18.5" wsm - how much coals to use?

    When I want to get in the 350(s)*F I use a skewer between the center section and lid.
  10. bama bbq

    Turkey on the old Weber

    She still cooks though don't she!
  11. bama bbq

    Homemade sausage links help

    Here are two sources I use: http://www.panix.com/~clay/cookbook/bin/table_of_contents.cgi?sausage http://lpoli.50webs.com/Sausage%20recipes.htm#COOKED
  12. bama bbq

    What Makes a Hot link a TEXAS HOT LINK?

    I remember the red color is distinctive between Italian Hots and Red Hots. My dad loved them.
  13. bama bbq

    What's you favorite pulled pork leftover dish?

    Tacos, nachos, chili, Cuban sandwich, etc
  14. bama bbq

    Smoked Meat Forum?

    Welcome Aboard. Charcuterie is a fascinating hobby. Each country/region of the world has a method/technique to cure/dry meats. The dried meats of Italy include Capicola, Braseola, Lomo, Lonzino, Salumi, and on and on. In South Africa they have their Biltong. Germany has their Mettwurst and...
  15. bama bbq

    dried beef

    Try this : http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index
  16. bama bbq

    should I split a 14 lb rib roast (boneless)?

    Good point. Cut it in thirds! LOL Merry Christmas.
  17. bama bbq

    Picking up a WSM!

    On the contrary. I love my little 14.5" WSM. It's very much worth having.
  18. bama bbq

    should I split a 14 lb rib roast (boneless)?

    I think two small poeces will cook fast than one large one. But besides giving you 4 ends, it will also help to get the middle(s) done without drying out the ends.
  19. bama bbq

    The Last 20 Degrees

    ^Spot on. If you were to graph it, every cook takes a very predictable "S" curve. It curves up quickly, then levels off, then slowly rises to finish. If you want more stall at a lower temp set the pit temp lower. If you want less stall at a higher temp set it higher.
  20. bama bbq

    WSM 18.5 has a new probe modification now? Anybody else know about this?

    Weber listened to the users that were having to cut slots and drill holes in their cookers so they did it for us with a silicone grommet.  Pretty cool huh?  A company that actually listens.  Now if they'd just sell the warming rack for the 22.5" Kettle in the US.
Top Bottom
Back
Clicky