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Need a brisket opinion w/ Qview
I want to be at your fantasy footbal draft! I think it sounds like a solid plan, U know your smoker best! Nice part is you can rest it if you are done early, so i like the idea of starting early. Only thing, i heard that after meat reaches an IT of 140 it doesnt really take in any more smoke... -
WSM fire is dying, any advice?
I have the weber 22.5". I use the "fuse" method most of the time. I can get 6-8 hours of consistent temps. If i need to go longer i can add coals at the door to stretch a little bit. Hell, it would only take 3 minutes to fully reload the fuse method. U could do that when u pull your meat to...- dieselaw
- Post #8
- Forum: Charcoal Smokers
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WSM fire is dying, any advice?
I agree, mix it 50-50 and u will get the best of both worlds. Good luck!- dieselaw
- Post #3
- Forum: Charcoal Smokers
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Point vs. Flat
Slices should come from your flat. Point will be chunks and burnt ends. -
new to briskets
I am doing my first brisket today. I would aim for 8 hours. Mine looks like it will finish around 7.5hrs and then i can let it rest for awhile. I would start early and let rest in a cooler til u want to serve. -
My first fatty attempt
Let me know how that one tastes. Sounds like u have everything but the kitchen sink in there! -
THE ULTIMATE BREAKFAST FATTY
1.5 pounds is the best amount. If you add too much the bacon weave will have to be larger than must bacon weave instructions. Smoking these fatties changed my world! Haha! I got away from just laying ingredients in the middle. I lay all the ingredients out over the meat, like the OP did with his... -
What am I doing wrong with chicken
I am not sure if this will solve your problem, but it will give you a little more info. I recently cooked my whole chicken at 285-300 for 2-2.5 hours. It came out amazingly moist but the skin was still rubbery. I think the only options would be to try an oil for crisping or broil/grill at the...- dieselaw
- Post #3
- Forum: Grilling Chicken
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My first fattie! Sort of
I gotta see a picture of that monster cut in half! Looks great so far! -
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Hello from Chandler, Az!
Hey there, i am from chandler too. I also have the WSM 22.5" bullet smoker. Great smoker! Make sure to double check your factory temp gauge on that thing, mine was WAY off. Good luck ! And post some pics up when u get to smoking! -
Beginner At Smoking
Welcome, that isa great smoker u have. I own the 22.5". I am still new to smoking , but my little advice is to make sure u have a log of every cook you do with A LOT of details, keep your rubs simple while u master the actual cook ( perfect flavor wont make up for tough or dry meat) , and lastly... -
St Louis style spare ribs
Today I smoked some St. Louis spares on my 22.5" WSM. This is only my second time smoking anything, but I found a good base on this forum. My goal was the 3-2-1 method aiming for 225 degrees. I purchased my ribs from Costco and was pleased with the cut of meat. I used a simple rub i found on... -
smoked wings
Definetely let me know how this goes. I am looking to do some wings in the next couple weeks. I plan on half BBQ and half typical hot wings. Looks like you might have the ticket for the typical wings flavor. Im curious about time and temp. also. Good luck!- dieselaw
- Post #2
- Forum: Grilling Chicken
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New to forum AND smoking!
Like the title says i am a new member out of Az, i just purchased my 22.5" WSM last friday. And with some good information off of this sight i had a good first run a some St.Louis spares. I used the 3-2-1 method with good results. I butchered the whole spare rib myself and cooked Up the rib tips...
