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  1. image.jpg

    image.jpg

    • rschlank
    • Media item
    • Comments: 0
    • Album: My first Q-View - Pork Butt and Ribs on my WSM 18.5
  2. image.jpg

    image.jpg

    • rschlank
    • Media item
    • Comments: 0
    • Album: My first Q-View - Pork Butt and Ribs on my WSM 18.5
  3. image.jpg

    image.jpg

    • rschlank
    • Media item
    • Comments: 0
    • Album: My first Q-View - Pork Butt and Ribs on my WSM 18.5
  4. image.jpg

    image.jpg

    • rschlank
    • Media item
    • Comments: 0
    • Album: My first Q-View - Pork Butt and Ribs on my WSM 18.5
  5. rschlank

    WSM Mods

    Yes, yes it is! ;) I've had mine about a year and still haven't made any mods at all. I just close the cover over the Maverick wires and it holds the smoke just fine. Someday maybe....
  6. rschlank

    Favorite beers

    Actually, the maroon is not really 'original' Chimay. It goes like this: Maroon is equivalent to Belgian Dubbel - 6-8% abv Blue is a Belgian Dark Strong Ale - 10-12% or so I think and comes off much sweeter White label is a Belgian Golden Strong Ale
  7. rschlank

    Homebrewers Roll-Call

    Brewing for 8yrs or so, all grain. I tend to do more smoking and less brewing these days but still do a big Oktoberfest party each year and brew about six beers for it. I keg everything. I love almost every style, but currently have been into good old hoppy Americans. Porter, Pale or Amber...
  8. rschlank

    Neighbor got a Brinkman Trailbalzer for Xmas...not going so well..advice?

    Got my WSM on Amazon. Free standard shipping. Check out virtualwebberbullet.com for more info on the unit and link from there to amazon if you like the site as they will get a referral.
  9. rschlank

    Gonna smoke my first butt (UPDATED WITH QVIEW)

    Looks great Man! Hope,it tasted as good as it looks! :grilling_smilie:
  10. rschlank

    Gonna smoke my first butt (UPDATED WITH QVIEW)

    I have used SoFlaQuer's Finishing Sauce several times now and everyone raves about it. Serve it on the side and let folks add it as they please...http://www.smokingmeatforums.com/t/51933/soflaquers-finishing-sauce-for-pulled-pork
  11. rschlank

    First beer can chicken. Help with cooking time?

    You have to monitor the temp but I find that at approx 325f it takes 2.5 to 3hrs for a 4lb bird. After 2hrs tho there's no need to keep it on the smoker if you want to finish it off in the oven or on a grill.
  12. rschlank

    Is it true that brines really just don't work?

    Maybe just me but I didn't read anything in that article suggesting that brines don't work. I can also say that my poultry is ALWAYS better after a brine. I am going to try brining without the herbs (celery seed is expensive) since the author mentions this is pointless, but like hambone says...
  13. rschlank

    'nother new member

    Hi y'all! I've been lurking for a while and I want to thank you all for helping me with my first few smokes. I've done a few buts, several rib smokes and a brisket. I use a WSM 18 and love it. I'm also an avid home brewer, cook and baker. Thanks for having me! Rob
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