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So I think I finally made a decent brisket, however something odd happened a few minutes into cutting it. To explain, I use a WSM and prepped the meat (a 5 lb point) last night with a rub and injectable marinade. I put it on at 6 in the morning and got it out at 5 this evening. I cut it after a...
So I feel pretty happy with my ability to smoke St Louis cut ribs, and an thinking of trying baby backs. Are there any differences in how I should cook them? From what I understand they are leaner, is there anything else I should be aware of?
I was trying to hit 225. I was using a basic kitchen meat probe through the thermometer insert, and the temperature was in the 700's for some reason at first. The accuracy of the temperature is something else I'm trying to figure out.
I was using cheap store brand charcoal, which I suspect doesn't stay hot as long. Also when you use sand is there any kind in particular you use? Also if I forego the water bowl altogether do I risk burning my food at all?
So I used my WSM for the first Time this past weekend. I had some issues with temperature control, first went really hot then quickly cool down when I put a bowl of cold water in the cooker. I was cooking in colder weather ( about 30°) and am wondering if that combined with cold water in the...
Thanks. I have been using an offset smoker when I got into this hobby about two years ago, and picked up some bad habits, mainly using lighter fluid. My next goal is to make good clean tasty fires instead of easy ones.
So unfortunately even though I used only a small amount I still had that unpleasant smell. Not as bad but still need to reseason it.
Thanks for the info. I'm going to clean it up tonight then season it again soon
Yes, like I said I tried to avoid lighter fluid at all costs, and was trying to light my charcoal via chimney starter....maybe I could put 5-6 briquettes at the bottom of the chimney that are easy start and fill the rest with regular. Then put more regular on in the charcoal ring using the...
So I'm in a bit of a pickle, I've been tinkering with my new WSM to get some practice with fire control and to season it. But I may have made a dumb mistake. Right now the weather is under 20 degrees and I foolishly bought some cheap store brand charcoal. After it wouldn't light using the usual...
Hey, I lucked out and was able to get an 18.5" WSM on sale. I'm super excited. I have a few questions before I season it this weekend that I hope someone can help me with.
1. About how many charcoal briquettes do I need? I'm gong to be doing the minion method, so I won't be doing them all at...
So I'm trying to convince my wife to get me this for Christmas, and I initially had my heart set on the 18 inch model. However I'm getting the impression she might be more persuaded to get me this if I take it down a size and look at the 14.5 inch version (which is $100 less). My questions are...
Good point. I haven't noticed it being too much of a problem myself, but it was a perspective I've been considering when I have others over for dinner and they may have different tastes than me.
My neighbor and I were shooting the breeze a few weeks back about our BBQ habit, and he mentioned that he feels during the cooking process, the time spent with the actual smoke shouldn't be more then five hours. I was curious what you all thought. If I'm continually adding smoke during the whole...