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  1. smokinbill1638

    ANOTHER BORING BRISKET WITH SOME RIBS AND BEANS

  2. smokinbill1638

    Prime Rib (Brand New Best Ever!)

  3. smokinbill1638

    ANOTHER BORING BRISKET WITH SOME RIBS AND BEANS

    I can be a son, please deliver!!!!!! 
  4. smokinbill1638

    Mega WSM - think it will work?

    Hey y'all I'm gonna watch this and see if it works.  
  5. smokinbill1638

    First timer smoking and with new 18" WSM

    No water here.  I've found that it absorbs the heat and uses more fuel if I do.  Also, my wife is not a fan of a ton of smoke, I have found that there is plenty of smoke flavor without overpowering anything.  I don't have to keep track of the water level and add when it runs out because if it...
  6. smokinbill1638

    Finished product

    Nice job!  I wish my first time looked like that.
  7. smokinbill1638

    Chicken thighs- does time between brine and smoker/grill matter?

    Chicken looks GREAT!  That's the kind of chicken I want to cook.  can you give me the details on how you cooked them?  Like temp and time on smoker, when you sauced, did you put on grill afterwards and for how long?  I haven't tried chicken yet and I soooo want to and for it to turn out good.
  8. smokinbill1638

    Upgrading to a bigger smoker, thoughts on these?

    I have the wsm 22 and love it.  I can put alot on it at one time with the 2 grates.  There is also an additional mid section from cajun bandit (I think) that can be added but is quite a bit to add more area.  Another option is to but a 22 and an 18 lol.
  9. smokinbill1638

    10lb Chuck Roast

    It's been a hard concept for me to grab but by cooking it longer, it actually makes it moister.  The breakdown provides the moisture for the meat.  So by pulling it early, it didn't get the moisture added because it didn't break down.  From my limited understanding.
  10. smokinbill1638

    HELP: Looking for quality pair of BBQ mitts.

    actually, not to bad, I'm a firefighter.  If you check with your local fire dept, they may have some throw aways you might be able to get.  It would work for what your doing but not good for firefighting.
  11. smokinbill1638

    HELP: Looking for quality pair of BBQ mitts.

    I have a pair of firefighter gloves that i use.
  12. smokinbill1638

    If you like chicken drums check this out!

  13. smokinbill1638

    Chuckie burnt ends!

    Looks delicious!
  14. smokinbill1638

    I've tried everything. White smoke!

    Looks good to me, I normally run mine about an hour before I put the meat on but that is definitely a thin smoke.
  15. smokinbill1638

    cooking chicken time and heat chart-newbie question

    not trying to hijack but am I right in saying that if my chicken reaches an internal temp of 140 and I maintain that temp for 35 minutes, then it is safe to eat?
  16. smokinbill1638

    Father's Day present

    Congratulations on the fathers day gift!  There are some great people with a ton of knowledge here.  I have little experience and have a wsm 22.  It's taking some time but I'm cooking challenged lol.  Post and ask questions and I'm sure those with experience with help.
  17. smokinbill1638

    Our backyard smoker/bbq/bar

    I had the blocks for the base, got pallets for free, building the trusses and metal roof was still about 550 and then the paint to protect it.  I showed the wife last night and she said she loved the landscape and the fire pit.  I agree.  Thanks for sharing!
  18. smokinbill1638

    Father's Day lunch

    mmmmmmmmmmmmmmmmmmm
  19. smokinbill1638

    Weekend BBQ competition lots of Pics

    Great looking Q.  Anytime you need to practice let me know, I'll taste test for ya!  
  20. smokinbill1638

    1st baby back turn out

    great looking ribs, I'm on my 8th try for spares and haven't got that from the mrs.  
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