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. appwsmsmkr1

    6 Boston butts on a WSM 22"

    Hello everyone! Thank you to all on smoking meat forums who advised me on how to do a large cook on my WSM 22". This was something I've wanted to do for a long time but I was apprehensive but I decided this was the weekend to do it. With our members advice, and you tube videos on Chris Lilly's...
  2. appwsmsmkr1

    Advice on 4-6 pork shoulders

    I have a 22" wsm and I've done 2 pork shoulders. I'm having a party in a few weeks and I would like to load this puppy up lol. I'm not worried about portioning out this time. The leftovers can be frozen. My dream is to do 4 but for those that got bold and did 6 at one time I would love to hear...
  3. appwsmsmkr1

    Meal planning-does anyone do it?

    One of the things I have the most trouble with is meal planning. The other is "mise en place" We are a household of two so either I have a ton of leftovers or my freezer is filled with packages of meat that there are days that if I want to make x then need x y and z. This also affects how often...
  4. appwsmsmkr1

    High heat chicken on the 14.5"

    Hi all, we finally had a free Saturday with nice weather so here is my cook. Thank you for the members who posted instructions for this. Thanks to the advice of our members I was able to do this cook.Let me tell you...this was the best chicken I've ever made that did not need barbecue sauce. My...
  5. appwsmsmkr1

    Opinions on Carolina Mustard Sauce

    This summer I hope to do some pulled pork for friends and I would like a tried and true recipe that's not too "mustardy" i would like your opinion on Carolina mustard sauce. Have a favorite recipe? Or can you recommend a store bought brand? I've been eyeing the one from amazing ribs, if you...
  6. appwsmsmkr1

    question about the forums.

    Tell me about the points system here. How do you give them, and how do you receive them? If a large amount is accumulated do you get a prize or is it more bragging rights? I don't post much but I do see people giving points out to members posts. Thank you.
  7. appwsmsmkr1

    When to wrap brisket

    I have two 8 lb brisket that I plan on wrapping to help along the cook. I have wrapped in the past at 190*. Is this a good temp to wrap or should I wrap earlier? In other words what's a good temperature to wrap at while cooking? How long should it rest for in the faux cambro? Thanks for your...
  8. appwsmsmkr1

    Happy St. Patrick's day! Guiness chocolate stout cake with cream cheese frosting!

    Hi all I got this from the simply recipes website and it's delicious! Happy St. Patrick's Day! 1 cup stout or porter beer, such as Guinness extra stout 10 tablespoons unsalted butter 3/4 cup unsweetened cocoa 1 1/2 cups sugar 1/2 cups dark brown sugar 3/4 cup sour cream 2 eggs 1 tablespoon...
  9. appwsmsmkr1

    Just curious if anyone else has this problem

    I live in a house that has a yard with 2 grills, one charcoal, one gas and my wsm. I don't use them every week but I try to get out there. Our houses are next to each other and our lots are 50x100 just to give you an idea. I know the chimney creates a lot of smoke in the beginning so my question...
  10. appwsmsmkr1

    Decisions decisions....

    I've had a brisket in my freezer for a couple of weeks now. I'm toying with the idea of smoking it for thanksgiving. I see all the great posts as well as the not so great posts about it so I'm a little apprehensive about it. My brisket I believe weighs about 8 lbs. I've never tried a brisket...
  11. appwsmsmkr1

    ISO-high heat gloves

    Hi all, I'd like to buy a pair of those high heat gray gloves that you use for pulling meat. Where can I find them?
  12. appwsmsmkr1

    Ain't it preeeeety!

  13. appwsmsmkr1

    Marinating St. Louis spare ribs

    Was invited to a birthday BBQ so I offered to bring 4 racks of ribs. I'm trying out marinating them first before I rub them with rub. I plan on putting them in the wsm early then foil/wrap them in towels and cooler to transport. Here they are taking a swim. The marinade I used was just a basic...
  14. appwsmsmkr1

    Brining ribs

    I've done ribs with the regular conventional way of using mustard and rub and they just come out ok. For some reason I can taste the seasoning of the meat on the outside and not on the inside. The inside of the meat tastes rather bland. This is smoking them with the 2-2-1 method. We are not...
  15. appwsmsmkr1

    I need some ideas for Mother's Day..

    I will be hosting Mother's Day this year for about 16 people. They are kind of picky eaters. Let me have your thoughts. If its brisket I prefer to do it the day before bc I haven't done one and i do not have a guru/ iqI will need sleep on Saturday night. So if you can give me tips for a...
  16. appwsmsmkr1

    WSM 22 1/2" modified grill???

    Has anyone modified their 22" to grill? and has it been successful? Personally I feel that weber should make an attachment for this because of one problem: Crispy chicken skin Any advice for modification is appreciated. The skin really needs direct heat. I know rock BBQ has fabricated pieces...
  17. appwsmsmkr1

    Questions about transporting Fatties

    I love the idea of the original fattie and fattie ring molded in the bundt pan, who ever thought of that is a GENIUS! Id like to make one and then transport it. I'm also not sure if it will be eating it right away. My questions are, can it be wrapped up in the cooler and transported? And will...
  18. appwsmsmkr1

    No thin blue smoke for me this morning :(

    So my intentions were to smoke two pork butts on my 22" wsm and it was a disaster. I used the minion method and I forgot to open up the top vent so I noticed about 45 minutes later. When I opened it up I got the thick white smoke. I thought it was going to taper off bit it didn't so I closed...
  19. appwsmsmkr1

    Please clarify. Trying to achieve Wsm 22.5" high temps

    I have tried the minion method and moving the dampers to raise or lower temps for pork butts ribs etc.. I have looked on the virtual weber bullet sight and most of his research was done on an 18" wsm. Even though its the same type of smoker my numbers are off. I'm still trying to get used to...
  20. appwsmsmkr1

    What to do with all of the leftovers.

    Sometimes it's pointless to only smoke one thing in my 22" wsm. For example, yesterday I smoke 4 racks of bb ribs and have a lot left over. (Long story) I can only give away so much. How do you take care of your left overs? It's just way too much for the two of us even with a hearty appetite.
Top Bottom
Back
Clicky