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  1. coronaca92879

    WSM Mods.

    I did a similar version of that mod that was posted on this web site using some brass lamp fittings. I have a small amount of smoke ocassionally but runs like a champ. Another bonus to using those lamp parts is the rod is threaded so u can cap whats not in use and is extremely cheap. Works for...
  2. coronaca92879

    Johnny Trigg wanna be ribs, Q-view

    Siracha and honey is what I use on mine with a little beer or soda, tried it once and the Siracha does it every time.
  3. coronaca92879

    Dieing to use my new wsm

    Tri tip, is quick and not affected by using higher temps. That's my weeknight go to in the wsm.
  4. coronaca92879

    Boston butt Sunday morning

    Looks good, worth the wait I'm sure.
  5. coronaca92879

    Whole Hog in SoCal (Q-View)

    Looks great. Can't wait to see finished pics.
  6. coronaca92879

    Sunday smoked brisket & pulled pork in progress with Q-View - FINISHED!

    Sausage looks good, can't wait to see finished product of the brisket and pork butt.
  7. coronaca92879

    How far north is still "So Cal"?

    Here's a good article on it http://santamariavalleybbq.com/
  8. coronaca92879

    How far north is still "So Cal"?

    LGHT, it gets its name because it started in the Santa Maria valley some time around mid 1900s. So it's more of a regional thing. As far as the guy who made the first pit I couldn't tell you. It's basic main stay is tri tip.
  9. coronaca92879

    New WSM 22.5"

    Congrats on the new wsm. I love mine. Just a heads up, sometimes they run a little hot the first couple smokes. Once you get a good coating you'll be good. They don't always do that but just in case don't pull you're hair out. Recommend chicken or ribs at first.
  10. coronaca92879

    How far north is still "So Cal"?

    I'd say you're definatly central. I moved from corona to bakersfield witch I'm pretty sure is central. I did that last August. I don't think anyone in the group will mind though. Happy smoking.
  11. coronaca92879

    New member, new WSM smoker

    I gotta know dward51, I've had my wsm for around 3 years and love the consistency of it. Now to the question, is it more efficient on fuel using a digi q or similar setup?
  12. coronaca92879

    July 7 RIBS! >>Q VIEW<<

    It depends on how you prefer them since your not cooking a comp. If you like a slight pull that bites straight threw without rib falling apart (that's what a comp judge looks for) a little less time in foil. If you prefer fall off the bone then your doing em perfect for your taste. Cook em how...
  13. coronaca92879

    Leg 1/4 and Chorizo ABTs for the fourth.

    Looking good
  14. coronaca92879

    Time to unveil my newest smoker to SMF

    That's a nice smoker, it's to bad about your pop's.
  15. coronaca92879

    WSM ON SALE ON AMAZON

    I have both and wished that I woulda spent the extra on the 22.5 the second time time. The reasoning behind this falls on a lot of different issues. 1- the water bowl on the 18 in my opinion doesn't allow ado quit space between charcoal and water bowl. Argue all u want but I can put a 20# bag in...
  16. coronaca92879

    Patio Sized RF

    That's a clean little rig you built there.
  17. coronaca92879

    First smoke on 22.5 WSM

    I usually do chicken higher on my wsm. I've dun it a few times with nothing in bowl and worked fine. What I usually prefer to do though is on something that doesn't take long to smoke hit it reall low around 200* and then do the last 15* of cooking to temp on a hot BBQ. That's the only way I do...
  18. coronaca92879

    Pastrami from scratch on the Smokin It #3

    Everything's looking good. What time line did you go with? I had always thought for some reason the briskest at Costco were only flats. Good to know they're full packers, their meat quality is really good.
  19. coronaca92879

    Hello from Bakersfield

    Welcome to smf. There is a lot of recipes on here. I moved up to bakersfield back in September.
  20. coronaca92879

    26" x 6'-0" reverse flow smoker

    Looking good, keep up the good work.
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