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Custom offset smoker w/ attached gas grill & side burner
SAM_0798.jpg by nmaust posted Nov 1, 2013 at 4:01 PM20131128_065729.jpg by nmaust posted Nov 28, 2013 at 9:02 PM I have loved cooking on this pit, but we are moving to a new house that is more condusive to a separate gas grill & smoker. I originally paid $2,500 for this but am looking to get...- nmaust
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- smoker for sale
- Replies: 2
- Forum: Classified Ads
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WSM 22.5" lid
Does anyone know where I can get a new lid for my 22.5" Weber Smokey Mountain Cooker? Like a dumb ass I put the lid to my WSM on top of the middle section in the back of my truck, & about an hour into a road trip back home, the wind caught it going 80 mph and threw it onto the highway. I was...- nmaust
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- Replies: 2
- Forum: Charcoal Smokers
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What kind of wood is this?
Someone in my parent's neighborhood just felled this tree, & they said I can have it if I want it. I'm thinking it's some oak variety. If you know what it is, is it any good to cook with once seasoned?- nmaust
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- Replies: 1
- Forum: General Discussion
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22.5 WSM temp issues
I bought one of these a few weeks ago, did a couple dry runs to get the shine off the inside & smoked a bunch of chicken in it last weekend. Tonight, I'm trying to smoke a brisket and pork shoulder & lit the fire using the Soo Donut but cannot get the temperature below 290. I'm using Kingsford...- nmaust
- Thread
- Replies: 2
- Forum: Charcoal Smokers
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Another Prime brisket
I picked up a 13 pound Prime brisket at Costco for $3.39/pound. Started by burning pecan logs down to coals, seasoned with kosher salt & course black pepper that I cracked with a mortar and pestle & sifted out the dust using a strainer. Threw it on the pit at 250 a little over 2 hours ago &... -
13 pound Prime brisket
I'm 2 hours in with this big boy seasoned with Kosher salt and course black pepper & am sitting at 99° . I'm cooking with Royal Oak Lump & Pecan chunks. Steady temp so far 225-250 which is fortunate since we started off with some rain that died off. Hoping to have it done around 4pm before an... -
Course pepper for brisket
So, I've always tried to get my pepper course like Aaron Franklin uses but have typically ended up with a mix of course & fine whether using a food processor or mortar and pestle. Tonight I decided to crack 1/3 of a cup small amounts at a time using the mortar and pestle & then strain out the... -
Easter pork shoulders
I started these two 8# shoulders just before 1pm, & we're now at an IT off 180 even though I've been rolling at 250-275 all day according to my iGrill 2. I tested the temp with my Thermapen as well to make sure, & it was identical. Looks like I'm going to be in for a late night since I have... -
WSM 22.5 Questions
I have an offset smoker that I love but is too heavy to be remotely portable, & I don't have room for a trailer pit. I've entered a few competitions in the past but typically using someone else's pit, but it has only turned out well when I used a Pro Q bullet smoker I had a few years back...- nmaust
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- Replies: 2
- Forum: Charcoal Smokers
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Spare ribs turning green
I just took these spare ribs out of the fridge to get them ready to smoke and saw this green color on them. Are these bad? I just got them from the butcher on Thursday evening. -
Reverse sear Prime KC Strips
I just got an iGrill from my lovely wife for Christmas, so I only have 2 probes. As a result, the Maverick ET-733 is in use to monitor the smoker. Oak, pecan & Royal Oak lump. Taking them to 100 before searing them to Medium Rare. -
Reverse sear bone-in KC Strip
Kosher salt & black pepper on one side. Seasoned salt & black pepper on the other. Smoked it with pecan & then seared it over the same. -
Brisket flat advice
I'm pretty proud of the brisket I've turned out when smoking a whole packer, but this weekend, I am smoking for a large group of folks but won't have time to do a whole packer. I'm trying to keep my cook short, so I'm doing a couple 7# pork shoulders & a 7# brisket flat since some folks don't... -
Garlic Picanha
My local butcher had a special on picanha, so I picked one up yesterday. Coated it in olive oil, kosher salt, fresh garlic & cracked black pepper. Smoking at 250. It shouldn't take long since it's only 1.73 pounds. If it goes at the rate I want, I'll pull it at an IT of 100 & sear it to 130... -
First Prime Brisket
I went to Costco to grab a brisket yesterday evening & found to my surprise that Prime brisket was only $3.79/pound compared to $3.49 for Choice, so I made the obvious decision. So, in currently 1.5 hours in to what will likely be a long smoke since the brisket is over 15#. Just salt, pepper... -
Smoked tri-tip
During football season, I started a tradition called "Eat the Opponent" in which I cook something from the area of the team the Cowboys are playing. Today it's smoked tri-tip since the 49ers are the opponent. I threw on a 2.2# tri-tip at 250 right at noon, went to run a quick errand, and when... -
Pork shoulder & spare ribs with Q-View
Today I smoked a 6 pound shoulder and a full rack of spare ribs using Royal Oak and pecan logs for fuel. I yard Jeff's rub & finishing sauce on the shoulder and his rub on the ribs. Best shoulder I've ever done, & the ribs were a big hit, but I thought they were too close to falling off the bone. -
Easter brisket
The ribs are going on later, & I'm used to starting my briskets earlier, but once I trimmed this one up it was barely over 7 pounds. It started at 9.3, so it's a little fella. Put the brisket on a fire made of Royal Oak & pecan at 225 around 4:10am. -
Probably the last cheese smoke of the season...
I love smoked cheddar by itself and Muenster on sandwiches. The smoker is full of 9 Month old Tillamook Sharp Cheddar, 15 Month old Tillamook Extra Sharp Cheddar, 3 Year Old Cabot Extra Sharp Cheddar & Boar's Head Muenster. Still have plenty of other cheeses smoked in the fridge, but I wanted...- nmaust
- Thread
- Replies: 5
- Forum: Smoked Cheese
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Fast moving brisket
I started a 10# brisket 2 hours ago planning for a 15 hour smoke at 225 to be ready a few hours before game time, but it is already at 127. Temp has been between 215 & 240 according to my Maverick 733, so I'm wondering if anyone had ideas for slowing it down.
