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  1. smokinbill1638

    Vampire Pork

    That looks delicious! I have a friend who is the food ministry chef at our church that is Cuban. He did one like that for the fourth of July. It was cooked on a spit with block and metal top with charcoal and wood. AMAZING!
  2. smokinbill1638

    Brine

    I have a simple salt brine i use for my chicken and pork. I normally make about a gallon at a time before i need it so i can just use what i need. I keep it in a fridge. I also have it calculated with ice cubes to bring the temp down and then i temp with a thermapen before adding meat...
  3. smokinbill1638

    You smoke 16 hours.........

    Looks delicious. Wish i could get my brisket to look like that. Delivery?
  4. smokinbill1638

    WSM 18 or 22?

    I have the cyberq wifi so I just foil my water pan and it helps extend my charcoal use and allows for good airflow. I found using the cyberq with water that i was either having stale air flow because the fan wouldn't run enough or that the temps would get to high because the water worked as...
  5. smokinbill1638

    Reverse sear ribeye

    Mmmmmmmmm
  6. smokinbill1638

    Banana peppers....finally!!

    Niiiiiiice
  7. smokinbill1638

    Just Bought a Weber 22 Grill - Is This The Place to Hang Out?

    Welcome! Lots of people here with far more knowledge and experience than myself that are always helping everyone out!
  8. smokinbill1638

    Essential Tools

    Aluminum foil.....I use it more as a tool than a grocery item. Covers water pan.
  9. smokinbill1638

    Saturday cook

    Looks delicious!
  10. smokinbill1638

    Bagged wood

    guess i should've said along with my wood chunks
  11. smokinbill1638

    Bagged wood

    I use kbb and royal oak lump in my wsm. I find the lump adds some flavor compared to just the kbb.
  12. smokinbill1638

    New old new guy in Summerville, SC

    Welcome back from hendersonville, nc
  13. smokinbill1638

    WSM 18 or 22?

    +1 for the 22 I have had the 22 for many years and love it. I do multiple pork butts at a time and fill the freezer. Never worried if i can get enough ribs on. It does take some time to heat up. I am wanting a 14 for after work cooks of chicken, abts, smaller cooks, and to have an...
  14. smokinbill1638

    Wife's Birthday what to do? Yep fire up the smoker(heavy pics)

    LOOKS AMAZING! I'll take a togo pan also.
  15. smokinbill1638

    Chuck Eye Steaks

    I have never tried them but after this post will have to try. Looks GREAT!
  16. smokinbill1638

    Exact change please

    Bahahahahaha!
  17. smokinbill1638

    Did I ruin it?

    I love other people asking questions that I get the benefit of!
  18. smokinbill1638

    Thinking about getting a second smoker

    I personally want a 14 wsm to go with my current 22.5. I want to be able to make smaller meals without the large amount of charcoal and such. Also to do apps like abt's while ribs, butts (always do 4 when doing butts) etc.
  19. smokinbill1638

    trouble controlling temps

    I just reread the article. Not to contradict or try to start anything but the article is for a grill not the wsm.
  20. smokinbill1638

    trouble controlling temps

    WOW! That's the first time I've ever heard of adjusting the top vent. Everything i have read and seen says to leave top full open and adjust bottom. Does it work? I've had my 22.5 for many years now and use acyberq with mine to control temps but I'm interested to know for sure.
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