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Is it Possible to Smoke Meat on a Weber Kettle?
You absolutely can smoke on a kettle. Before I got my WSM all I had was a kettle also, it just takes a little more work tending the fire. I actually still will pull out the kettle if I am only going to do a small amount of meat. I smoked my first pork butt on the kettle and it came out great...- shooter1
- Post #3
- Forum: Charcoal Smokers
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WSM Cleanup questions
I usually brush them a little while they are hot to get off the majority of any crud off. When I am getting ready to do another smoke on the WSM I put the grates in my Weber gasser and turn all three burners to high and it burns anything off and they are ready to go. Wastes a little gas but...- shooter1
- Post #5
- Forum: Charcoal Smokers
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Question before I start my first Fatty
Looks like you got it down, they look great. How did you like them? -
Rotisserie for WSM 18.5
I'd love to have one also. Don't understand why they couldn't make a smaller version for the 18.5 unless there just isn't enough demand for it.- shooter1
- Post #4
- Forum: Charcoal Smokers
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Uh oh. I think the cult of WSM is calling. :)
Welcome to the WSM club. Let us know how it goes and what you think about it and don't forget some pics!- shooter1
- Post #10
- Forum: Charcoal Smokers
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Mozzarella with the AMNPS using dust instead of pellets
Looks great Gary! Looking forward to trying some when it cools off around here, maybe in December.- shooter1
- Post #11
- Forum: Smoked Cheese
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Tarpon anyone?
Never heard of anyone eating Tarpon before. I believe they are really bony and not much meat. They are a gamefish here and are released. You can purchase a permit to kill one but most people release them alive. -
Paella Pan Search
La Tienda, not a chain, but they import directly from Spain. They are out of Williamsburg, VA and I have purchased from them many times. Quality is excellent and I have never had any problems with them. They have the authentic paella pans as well as most of the authentic ingredients. I have...- shooter1
- Post #4
- Forum: General Discussion
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How do you prep your pork??
I'm with SQWIB and Flash on this. More than enough fat in butts and I have never had a butt that came out dry and I don't foil. I tried the mustard rub once but that just seemed like a waste of good mustard. I just apply the rub and wrap in plastic wrap or use some olive oil, rub and wrap. When... -
FORUM SLOW TODAY
A rock moves faster than the forum is today. Actually I always have problems trying to sign in. I have to check the site numerous times during the day until I can finally post. Its really frustrating when you want to comment on a post and when I finally can the subject is hours or days old...- shooter1
- Post #9
- Forum: For New Members
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Australian Smoker
Welcome aboard mate, glad to have you with us. Hoping I get the chance to visit down under someday. -
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SQWIB wanted to see pic's of the smoke shack.. (smoke on wheels)
Cool fort, I mean clubhouse, uh smokeshack.- shooter1
- Post #12
- Forum: General Discussion
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Richoso
Very sad indeed, RIP Rich, you will be greatly missed. Condolences to the family.- shooter1
- Post #28
- Forum: General Discussion
