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  1. kevin pitzer

    Pellet Smoker Bland Compared to old WSM

    I have always used a WSM for smoking food until I purchased a Reqteq 590 in November. I finally did a pork butt (bone in of course) with Lumberjack pellets and it was very bland compared to my old charcoal smoker. What the heck am I missing...Any suggestions? Not sure what all the hype is with...
  2. kevin pitzer

    Recteq 590 Owners

    Looking quite a bit at purchasing the Recteq RT 590 and would like to hear from recent owners of this grill. I hear a lot of good things, but would like to also hear the bad. Could you please post the pros/cons of this unit? I am concerned about smoking in MI colder weather and wondering...
  3. kevin pitzer

    So Many Brands...Which one to purchase?

    So I have a WSM which I have used for the last 4 + years, however I do want something a bit easier (i.e. pellet grill) with some wifi features if it fits the budget. Looking for suggestions here to those that have one, both pros and cons of really world use. My current go to list includes...
  4. kevin pitzer

    Sausage / Burger Help

    Hello all - I have had a WSM 18" for quite sometime and I want to try to put it to use in a new level. I want to start smoking my own sausage's and making my own burger, although this is all very new to me. Looking for some help on how to go forward, mostly with a first grinder purchase that...
  5. kevin pitzer

    Your Butt Best

    Hi all - Looking to see what you all like best on your bone in butt? I see many recipes, rubs and sauces. Would like to see what the champs use! I currently smoke my butts on a 18" WSM. Do you inject or brine? What charcoal? Preferred rub? Preferred charcoal? Preferred sauce and reginon?
  6. kevin pitzer

    Smoked Salami

    Hello - My dad has always made a Salami recipe shown below, however I want to remove the liquid smoke and place on my WSM. My only concern is I have never done Salami so I am uncertain on the temp, amount of tennis balls sized wood and! timing. My dad is willing to pay for the 10lbs of meat...
  7. kevin pitzer

    Charcoal / Lump Coal Recommendations

    Hello all - I have a WSM and follow Harry Soo quite a bit which I love his tips/techniques. I was wondering what most comp people use for charcoal/lump coal. I currently use Kingsford because it is easy to purchase anywhere, however I am seeking something that might be better which will...
  8. kevin pitzer

    Pork Lion Ham

    Hi, I have a Weber Smokey Mt which I truly love. I stumped upon Harry Soo which I have found uses the same smoker winning many championships. Long story short, I have learned his way and used many of his recipes - Love them. So I found one of his recipes that I really want to do, however I am...
  9. kevin pitzer

    Help for the perfect Rib

    Hello All - I have been smoking for about 5 yrs and with much help here as well as elsewhere I have perfected about everything.  All but the Backs.  For some reason I get them very good or just ok and cannot understand why.   I am using a WSM 18.5 with a Guru.  I smoke about 3 hrs with light...
  10. kevin pitzer

    Back Ribs Foil Ingredients

    Question to all you Baby Back lovers. I have seen a lot of ideas when foiling back ribs and would like to ask your preferred method and why? Some use apple juice only, some butter, brown sugar and honey or just butter.  What do you foil with?  
  11. kevin pitzer

    Pulled Pork - To Foil or Not

    Hello All, I have made several pulled pork on the bone that have turned out really good.  I have never wrapped them and know that most competition folks do.  I am wondering how many here wrap their butts vs non-wrapping?  I know if not done properly it can ruin the bark so I am a bit hesitant...
  12. kevin pitzer

    Turkey Brine

    I was given a free turkey and have only made a few of them on my WSM.  I am looking for some tips for a WOW factor brine to make it flavorful.   I was thinking of getting some chicken stock and simmering in some fresh herbs and brown sugar.  Just a thought. Any ideas?
  13. kevin pitzer

    Help with First Roast on WSM

    Hello All, Hope everyone had a great Christmas. I am looking for some help doing my first roast on my WSM.  I have smoked many foods in the last 5 + years, however I have never done a roast.  I would like to slice it not make it pulled.  Which roast should I buy, how long and to which temp do...
  14. kevin pitzer

    Which temp controller for WSM 18.5

    Hello All, I am looking to purchase an auto temp controller for my 18.5 WSM, however I am a bit torn between a few.  I recently got for Christmas a Maverick 733, although I would like to add a BBQ Guru DX2 or a Auber Instruments SYL-1615SYS-W.  I must say it is hard to find those that have or...
  15. kevin pitzer

    WSM Minion - When to add wood

    I have a WSM 18.5" and I was wondering when you use the minion method - How do you add your first pieces of wood?  When do you typically add more? Thanks to all for your much appreciated help
  16. kevin pitzer

    Temperature Control for WSM 18.5"

    I have been looking at the temperature controllers for the WSM 18.5" smoker and was wondering how many of you here use them and how reliable they really are?  I live in Michigan which has a wide variety of weather conditions with or without wind where I live.   I would prefer to find a unit...
  17. kevin pitzer

    Baked Beans Recipe Who Had Both

    I am going to a family get together this weekend and I what to bring the wow factor.  The fam loves my baked beans, however I would like to bring something different.  I have heard a great deal about Dutch's Wicked Baked Beans on this forum, however I am asking to those that had these and the...
  18. kevin pitzer

    Remote Thermometer

    Quick question - I know a lot of people use the Maverick remote thermometer, however I was looking at a ThermoPro which is a little cheaper and has really good reviews.  Have any of you used this and how does it compare?
  19. kevin pitzer

    Baby Back WSM TIps

    I was looking for some tips on making baby backs on my new WSM (18.5")?  I have made them before in my electric, however I am just tying to see if there is anything I should know using my new charcoal smoker?  Also wondering how many of you foil vs not foiling throughout the process. Thanks for...
  20. kevin pitzer

    Turkey Brine Time

    I have a frozen turkey that was given to me (12.25 lbs) and I was wondering how long should I brine it for? Please help, Kevin
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