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  1. boblloyd91

    Odd brisket occurrence

    So I think I finally made a decent brisket, however something odd happened a few minutes into cutting it. To explain, I use a WSM and prepped the meat (a 5 lb point) last night with a rub and injectable marinade. I put it on at 6 in the morning and got it out at 5 this evening. I cut it after a...
  2. boblloyd91

    Cooking baby back ribs vs St Louis cut ribs

    So I feel pretty happy with my ability to smoke St Louis cut ribs, and an thinking of trying baby backs. Are there any differences in how I should cook them? From what I understand they are leaner, is there anything else I should be aware of?
  3. boblloyd91

    WSM not running hot enough

    So I used my WSM for the first Time this past weekend. I had some issues with temperature control, first went really hot then quickly cool down when I put a bowl of cold water in the cooker. I was cooking in colder weather ( about 30°) and am wondering if that combined with cold water in the...
  4. boblloyd91

    Easy light charcoal/lighter fluid questions

    So I'm in a bit of a pickle, I've been tinkering with my new WSM to get some practice with fire control and to season it. But I may have made a dumb mistake. Right now the weather is under 20 degrees and I foolishly bought some cheap store brand charcoal. After it wouldn't light using the usual...
  5. boblloyd91

    Got a Weber Smokey Mountain! have a few questions....

    Hey, I lucked out and was able to get an 18.5" WSM on sale. I'm super excited. I have a few questions before I season it this weekend that I hope someone can help me with. 1. About how many charcoal briquettes do I need? I'm gong to be doing the minion method, so I won't be doing them all at...
  6. boblloyd91

    Weber Smoky Mountain cooker questions

    So I'm trying to convince my wife to get me this for Christmas, and I initially had my heart set on the 18 inch model. However I'm getting the impression she might be more persuaded to get me this if I take it down a size and look at the 14.5 inch version (which is $100 less). My questions are...
  7. boblloyd91

    Best length of time to add smoke

    My neighbor and I were shooting the breeze a few weeks back about our BBQ habit, and he mentioned that he feels during the cooking process, the time spent with the actual smoke shouldn't be more then five hours. I was curious what you all thought. If I'm continually adding smoke during the whole...
  8. boblloyd91

    Offset smokers vs. drum smokers in regards to taste of the meat

    Hi all! A few years ago my wife got me an offset smoker for my birthday. Though I like it, I have some gripes that are making me think about maybe getting a Weber Smoky Mountain cooker. I'm doing this because I have been frustrated at how poorly my offset smoker holds heat (even though I have...
  9. boblloyd91

    Favorite types of wood smoke for beef?

    I was wondering what everyone's favorite woods are to use with beef. I have only used Hickory and Mesquite woods so far, and was wondering if anyone likes to use other kinds of smoke flavor their beef.
  10. boblloyd91

    Frustration with lack of smoke ring and muted smoke flavor

    So I am trying to figure out why sometimes I can make a cut of meat and it have a beautiful ring and a good flavor to it, whereas other times it seems like I do the exact same things but the meat is not up to the standards I want it to be. I smoked a pork loin today using applewood, and had it...
  11. boblloyd91

    Benefits of brining?

    Hi, I've brined pork roasts twice now, and have some questions: First, what are the actual benefits of brining? How would a pork roast that has been brined be better than one that isn't? I ask because several months ago I brined three roasts for about two days, with some of the meats losing its...
  12. boblloyd91

    good rubs for lamb?

    I'm going to be giving lamb a try in the smoker/grill in the near future, and was wondering what some good rubs would be for lamb
  13. boblloyd91

    Dealing with smoker leaks

    Hi there, I have a lower end Char broil offset smoker. I have had issues with it retaining heat, noticing that smoke and heat seems to leave in the main box, and at the base of the chimney. I can often see some smoke seeping through. I was curious what works best for sealing the leaks in my...
  14. boblloyd91

    Newbie here

    Hi! I joined up because I love grilling and smoking. I started smoking and grilling seriously about four years ago. I still have a lot to learn, and figured it would be good to find some people to talk that might have some good ideas and pointers to help me improve. I hope to have some good...
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