Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. weberlamp

    275 gallon Oil tank temp concerns

    I recently acquired a 275 gallon oil tank pig roaster.  It has 2 charcoal baskets in the bottom and a cooking grate.  I have not had the chance to put fire to it.  One potential concern I have is will i be able to cook at 225-250 with heat directly under the meat.  My concern is that the heat...
  2. weberlamp

    Sparerib and bellie trimmings

    I have 5 lbs of trimmings from some spares i did last weekend, and 3-5 lbs of trimming from some bellies, any thought as to what I could do with all of this aside from sausage.  I was thinking I could braise it, or use it in a pork stew?  Thoughts or recipe suggestions greatly appreciated.
  3. weberlamp

    I think I want one...AMNPS...HELP!!

    I have heard nothing but great things about the A-MAZE-N line of products.  I think i want one.  But which one should I get.  I currently have a WSM, along with a Weber smokey joe and a kettle.  My thought is that I would use it to smoke cheese, cold smoke salmon and generate smoke on my grills...
  4. weberlamp

    Salmon and Pork Ribs, and Chicken oh my

    Went to Costco and bought some of my favorites.  1 side of farm raised salmon, 3 racks of St. Louis style ribs.and 2 whole chickens. Salmon was brined for 18 hours.  Then dired for 6 hours.  Chicken was brine for 24 hours and then rubbed herb butter under the skin, finally covered it with dry...
  5. weberlamp

    Competition practice

    Have a KCBS comp coming up in a few weeks and did a practice run minus chicken, plus fatty and venison, why not if the smoker is hot might as well cook it.  This was also the first attempt at burnt ends.  I will say that they were the best bites of Q i have ever created.  If you have never done...
  6. weberlamp

    First comp in the books w/ Qview

    My wife and I competed in our first KCBS comp yesterday in Richmond.  Thanks to SMF and other reading I had a decent idea of what to expect going in to the event.  Going in to the event I knew that my biggest issue that I only have one 18.5 WSM.  We started cooking started at 11:00pm on Friday...
  7. weberlamp

    Whole hog with Q View

    Did a whole hog for some family friends this past weekend.  She was 174 pounds dressed.  Put it on around 5:00am cooked for 12 hours and ate around 6:00.  Mopped it every hour during the second half of of the cook. Smoked with cherry, apply and hickory.  Cooker is a 400 gallon oil tank turned on...
  8. weberlamp

    Chicken thighs after work

    So I had to go to the grocery store after work and they had chicken thighs on sale so I bought a few packs.  I got home and I thought why not throw some on right now.  Boned them out, peeled off the skin, seasoned the thighs with homemade rub, put the skin back on, brushed with butter and...
  9. weberlamp

    Brisket Sandwich with Q-View

    Fresh market had a good deal on brisket, so I decided to smoke one and make sandwiches.  3lb brisket, smoked for about 4 hours.  Got the rub from Paul Kirk's Championship BBQ book, page 264. Brisket ready and waiting Rubbed and looking perfect Smoked.... Finished work of art
  10. weberlamp

    First contest coming up

    I will be competing in my first contest on September 8th.  This is a KCBS sanctioned event.  I am comfortable with the four meats that I need to cook, but I have never done all four at one time/in the same day. My current plan for the next couple weeks is to start practicing as if I were in a...
  11. weberlamp

    Smoking start to finish with Qview!!

    BBQ scheduled for Friday night so i got all of my prep done Thursday night.  2 racks of babys, 6# boneless butt, 2 whole fryers, a fatty will probably be thrown in for good measure.   The rub on the ribs and butt is: 3/4 cup paprika 1/2 cup sugar 1/2 cup salt 1/4 cup ground black pepper 3...
  12. weberlamp

    Smoke it if you got it

    My wife is in grad school and she wanted to have some friends over before her spring formal and asked if I could smoke a pork butt.  Of course I said yes.  But as we all know its hard to fire up the smoker and not fill it to the top with other delicious treats.  Along with a 10lb pork butt i did...
  13. weberlamp

    Plan for the weekend...

    There is a lot on the schedule for this weekend. For apps on Friday Going to make pork shots with turkey sausage (store bought) with a cream cheese, Worcestershire, green onion, and chipped beef filling.  For a side on Saturday I'm going to smoke a pork butt for pulled pork, then I'm going stuff...
  14. weberlamp

    3 Epic Fatties

    Made 3 fatties that turned out great.   Used breakfast sausage, stuffed one with jalapeno and Cheddar and used a home made rib rub.  Stuffed the 2nd with mozzarella cheese Italian seasoning, red pepper, and rubbed it with garlic powder and chili powder.  The last one was stuffed with garlic...
  15. weberlamp

    Avid smoker from Williamsburg, VA

    Hi all, my name is Jason, I stumbled on to this site while looking for a fatty recepie.  I use a weber smokey mountain cooker, along with a weber kettel and a smokey joe.  I enjoy smoking just about anything i can get my hands one.  The holidays were a great excuse to roll some smoke.  Smoked...
Top Bottom
Back
Clicky