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  1. gwschenk

    2nd Butt with QView

    Having a small dinner tonight. Last night about 10:30 I threw on my first whole butt. The butcher trimmed it before weighing and it is about 8.5 pounds. I figured 16 hours at 225 in my WSM. Used a full bag of Stubb's briquets Minion style. 13 hours into the cook still going strong. My WSM seems...
  2. gwschenk

    First Pulled Pork

    After smoking many chickens, figured it was time for pulled pork. Got four pounds from the local butcher. Apparently he cut one in half. He also trimmed the fat. My strategy was to use the Minion method in my WSM 18.5. I filled the ring with Stubb's briquets and 4 good sized chunks of apple...
  3. gwschenk

    ThermoWorks DOT Inquiry

    So, after several smokes with my new WSM 18.5, it's time to get a thermometer. I've been going by the stock thermometer up to now. I like the ThermoWorks ThermoPop, so I'm considering the DOT for both food and smoker temperature.  Anybody have any experience with this?
  4. gwschenk

    Applied Theory

    My chicken smoking experiments have paid off in other ways. There was no time last weekend to try another chicken, but I did throw some hot dogs on the grill for lunch. Lesson learned: indirect heat makes even hot dogs better! Half a chimney of Kroger lump, pushed to the side of the Weber...
  5. gwschenk

    Second Time with WSM

    Friday was my second effort with my new WSM to produce a smoked chicken as good as the ECB. I applied the suggestions made by the good folks here, at least in part! The chicken was from the local butcher, spatchcocked and sprinkled with salt, pepper, onion, garlic and paprika. It was pointed...
  6. gwschenk

    First Time with WSM

    Three weekends ago I smoked a chicken on our ECB. I used Kroger lump charcoal and a whole bird rubbed with olive oil, then salt, pepper, garlic, onion and paprika. Stuffed an onion quarter and some celery in the bird, lit it and did yard work for 5 hours. The ECB gauge went to 'hot' and stayed...
  7. gwschenk

    Got a New Deck, So...

    We have a new deck, so it figures we better start barbecuing. My Dad loved to barbecue. He even built one out of brick. He cooked the chickens and rabbits that we raised. His ribs were the best. He told me he learned from my Mother's father. Grandpa cooked at very low heat, by the Sun according...
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