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WSM 18”
Used my 18.5” and didn’t have to refuel until the 10 hour mark and that was with a lot of lid opening. Love that thing to death- hawtsauc3
- Post #15
- Forum: Charcoal Smokers
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Saturday beef chuck riblets
Not a lot to talk about here because I honestly don't do much with these bad boys. Around xmas I first spotted "beef chuck riblets" at walmart for around $7 a pack. I'm usually skeptical on their meat but game them a go and they turned out pretty good. I saw a bunch on sale the other week and... -
Cryovac'd ribs - safe to go by sell by date?
Went to Walmart, yes Walmart, never thought it'd say that, for some beef chuck ribs. I got them a while back and while I'm skeptical on a lot of walmart meat they were dang good. Anyway, the plan is to cook them up next weekend and I noticed the sell by date is next month! Is it really safe to...- hawtsauc3
- Thread
- Replies: 5
- Forum: Food Safety
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Xmas Beef ribs in 1° weather, no problem!
Thanks. And exactly my thoughts, charcoal isn't too expensive. -
Xmas Beef ribs in 1° weather, no problem!
Well I've honestly never made beef ribs before, so I'm very very curious to see how these bad boys taste, they're just finishing up as I type this, but the WSM can handle freezing weather without issue. I did use more fuel than normal but not nearly as much as I thought, so lesson learned, if... -
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Defrosted ham- can i refereeze?
I know the rule of thumb on most meat is if you defrost it then cook it before you refreeze it but what about ham? I took a tiny presliced one (2.5lber) out, but i've since been given instructions that we needed a spiral cut for xmas. The ham hasn't been opened yet, am I better off leaving this... -
What are you smoking for Christmas supper?
I am going to attempt some beef ribs for the first time, but we'll see what happens. It's supposed to be a solid 1° tomorrow so it might have to shift to baking in the oven if I can't get the smoker up to temp. I'll really be putting the fireboard through it's paces tomorrow.- hawtsauc3
- Post #49
- Forum: General Discussion
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If pellet smokers cook using convection, what does that mean for cook times and temps?
convection doesn't really reduce cooking times, it just makes the cooking even, so you don't have a hot spot or a cooler one. Aka you don't need to rotate your pizza.- hawtsauc3
- Post #4
- Forum: Pellet Smokers
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Reheat beef ribs? Best method?
So tomorrow I am attempting beef ribs for my first time ever. It will be an adventure on the WSM as I'll really be putting the new fireboard drive 2 through it's paces with the projected 5 degree day. But assuming that I don't fail, what's going to be the best method for reheating? I was... -
Weber Smokey Mountain 18”?
I used an 18” WSM. Got a party q and recently upgraded to a FireBoard drive 2. It will run naturally aspirated fine but adding a controller really makes it set and forget.- hawtsauc3
- Post #21
- Forum: Charcoal Smokers
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PitmasterIQ IQ110 BBQ Temperature Regulator Kit
not an expert in them but you have 2 answers. Short answer Do they work) yes long answer Should you buy one) honestly no. Look and this isn't a knock on their product this is experience from someone who's like, all i need is a party q it'll be good enough. no just buy the good version of...- hawtsauc3
- Post #2
- Forum: General Discussion
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10lb Brisket done in 4 hours?
I wouldn't do a few hours. I think maybe an hour or two wrapped should be enough to make sure if there are juices that would leak out that they can re-absorb. If you're super concerned you could add a small amount of liquid in when wrapping. I mean at this point it basically is either okay as a...- hawtsauc3
- Post #7
- Forum: For New Members
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10lb Brisket done in 4 hours?
I'm sure you're fine. Hot and fast is becoming a pretty popular method with briskets.- hawtsauc3
- Post #5
- Forum: For New Members
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Thinking on getting rid of my pellet smoker. Opinions?
I was really getting tempted to switch over to pellet, because while I love my WSM I hate that it takes about an hour to get it up and running between getting the charcoal basket lit an up to temp, the smoker setup, and the smoker set to temp, but even with that annoyance I've basically heard...- hawtsauc3
- Post #25
- Forum: General Discussion
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UDS questions
Not a UDS expert by any means but I've definitely looked into them and if my WSM ever kicks the bucket that's what I'll probably convert over to. 1) most ppl recommend getting expanded metal and turning that into your charcoal basket. If you use a metal milk crate, it's likely got zinc that...- hawtsauc3
- Post #4
- Forum: UDS Builds
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Smoking Chuck Roast - how long?
Yeah this is kind of my thoughts haha. I know the first time I did one it was about 6 hours for a 2lber but was a tad dry. 2nd time I "cheated" and finished in the crock pot and it was perfection. This time around i wanted to test out the fireboard 2 drive so I was debating if trying to do 8... -
Smoking Chuck Roast - how long?
I've dialed in my process on ribs and chicken pretty well but not so much with beef. I've done chuck roasts before but the first time was pretty dry and the 2nd time I cheated and finished in a crock pot, which I might do if I have to. That said, if i'm trying to avoid the cheater method and... -
Opinions on pork rib smoking temps. WHATS YOUR TAKE
I'm mostly a 250-260 smoker for any kind of meat. the only real thing i do different is if I'm cooking poultry when it's almost done i'll try and crank the temp to 300-350 to quick crisp up the skin at the end. Otherwise my main technique on ribs is bring the smoker up to temp, put the meat on...
