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. nickm62388

    Can I use bottom section only of Weber smokey mountain as grill?

    I'm going to poconos this weekend and never used my Weber smokey mountain as anything but a smoker. I want to take just the top and bottom part to use as a grill. I want to Try to grill chicken breast and maybe boil a pot of water on the bottom section of the wsm..I've never cooked over charcoal...
  2. nickm62388

    Using bottom grate of my WSM??? Never attempted to use it, and thinking about trying it....

    So I have always only used my top grate of my Weber Smokey Mountain, because I've been afraid of the hassle of having to handle ribs or anything I'm smoking really , deep down on bottom grate and having smoke or heat burning my face...And having to lift and possibly dropping the food deep down...
  3. nickm62388

    4th of July Ribs.......St Louis style :)

    Its been a couple of years since I smoked, and I took a huge chance attempting 5 racks of ribs for my finances family.....Ended up nailing it....Seasoned and wrapped it overnight to really get flavor. Smoked 2 hours on unwrapped, 2 hours wrapped in foil with glaze (brown sugar,honey,butter) and...
  4. nickm62388

    What is toothpick test and rib racks ?

    I took off a year from smoking and itching to get back, now I had two questions. One what is the toothpick test ? And ribs are usually my favorite thing to cook in my Weber smokey mountain 18inch but I usually only cook one rack of ribs. I plan on cooking a couple at a time now and been debating...
  5. nickm62388

    Cooking ribs/wings or beer can chicken and wings at same time

    I keep trying to figure out how to cook wings/ribs combo or ribs and beer can chicken combo on my 18inch weber smokey mountain. I don't want any food contaminating each other. I know I have to crisp the wings or beer can chicken in grill afterwards cuz it always turns out rubbery, any tips or...
  6. nickm62388

    Crisping chicken

    ive read countless articles on here that the only way to crisp chicken is either throwing whatever kind of chicken it is on the grill for a couple minutes after the smoke session or at high heat during the whole smoke....I sat outside reading all my Myron mixon books and smoke books and they say...
  7. nickm62388

    How long does ash take to cool down??? I'm in a jam

    I haven't smoked in a while and I wanna smoke ribs at my mother in laws tomorrow but I'm afraid if I start at 12/1ish and be done by 5pm ish the ash from the charcoal won't cool down in time by the time I leave her house later that night and she is anal about stuff being hot still when their not...
  8. nickm62388

    Best Digital 2 probe wireless thermometer set? That can wirelessly go far with temp readings

    I am looking for a reliable meat thermometer set. I want the kind where the one thermometer will go into the smoker to read the temperature of inside the smoker, and the other into the meat. And want a set where the other device i can walk away with inside or wherever and have it tell me...
  9. nickm62388

    Cooking Ribs on top and bottom grates in WSM??? Have to rotate?

    I want to get back into smoking, and ribs are always my favorite. I have the 18inch WSM, and only ever cooked one rack of ribs on the top grate. Is there a method or way to cook a bunch of racks of ribs on both bottom and top racks? Do they have to get rotated halfway through from bottom rack to...
  10. nickm62388

    Thinking of trading my WSM for an electric smoker

    I have been debating about buying a masterbilt electric smoker. Not necessarily selling my charcoal weber smokey mountain. Cause I enjoy it when I have the time. But I hear and feel I would be more sufficient and easier to buy an electric or propane smoker. Plus I don't like the layout of my...
  11. nickm62388

    Rib bend & toothpick test?

    I made baby back ribs for the second time yesterday. Used the 3-2-1 method. They came out juicy and tasty but the downfall was I think they were overcooked. I know ribs are suppose to fall off the bone but mine slid off way to much to the point when I started cutting them they just fell apart...
  12. nickm62388

    Maintaining temp on WSM???

    I have been using my WSM for abou 5-6 cooks and I am pretty good with keeping my temps usually at 235-250ish...Ive cooked ribs, and chicken wings and beer can chicken. Now I use the minion method everytime. I fill up my chimney about 3/4 and let it catch then i put a outter ring of non lit...
  13. nickm62388

    How come every smoking book has different cooking times for ribs??

    I have 4 smoking books that are awesome and helpful. But every one has different cooking times for how long it takes for ribs to cook in smoker. Some say 3 hours vs some saying 4-6 hours at 225-250...I usually keep my smoker between 230-250 for whatever. The first time I cooked ribs it took...
  14. nickm62388

    First time smoking wings

    I smoked wings for the first time today on my smokey mountain at 250 degrees for 2 hours flipping once halfway thru. With 3 pieces of apple wood to start then hour in one or two more chunks. It turned out flavorful but very rubbery??? Any tips or pointers
  15. nickm62388

    Just fired up Weber Smokey mountain for first time...>AWESOMEEEEEE

    I originally bought the Brinkmann Offset Smoker and sold it a month later cause it was the biggest POS I ever bought. I just fired up my Weber Smokey Mountain for first time to cure, and it held heat awesome....I put about 3/4 lit chimney load, around a ring of unlit charcoal in the smoker with...
  16. nickm62388

    Need help for Brinkmann Smoke N Pit????

    I read every thread and post on the brinkmann smoke and pit....I just sealed all the leaks on it with fire resistant caulk( once the caulk is cured, it wont give food a funny taste right?)  I see all these people reccomending a charcoal basket for the Smoke N Pit....Im a newby to this whole...
  17. nickm62388

    Currently Curing Brinkmann Smoke N Pit????

    I currently am curing my Brinkmann Smoke N Pit offset smoker for the first time. It had said in manual to put charcoal both in firebox and cooking chamber. Is that only for curing process correct?? Because I will strictly be using this as a smoker and never using it as a grill... The temperature...
Top Bottom
Back
Clicky