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So I brined a 15lb turkey overnight, my first turkey ever.
Filled up my WSM with charcoal and did minion method. Added 8 pieces of hickory to the charcoal and let it come up to temp for about 30 mins before placing the bird on the smoker. Brushed on melted butter as well before putting it on...
Makes sense now. So I'm assuming this would apply at any point above 165 degrees right? Example. If I need the pork to be ready in 14 hrs but at the 12hr mark, I'm still at 180 degrees, is it safe to say that I can pull it then, wrap and it will increase the speed time, right?
Also, I...
Also, how long should it take the coals to get up to 225/250 initially so I can plan on when to pull the pork from the fridge. I was gonna pull the pork out about an hour before I throw it on the smoker.
It's gonna be dark tonight when I start so not sure how I'll be able to discern the color of the smoke. What a good rule of thumb without being able to see the smoke (certain time frame, etc)?
Surprised that 4 initially and 4 once it's fully hot is enough. I'll try your method and see what comes of it.
Ya, I had to modify my post as soon as I posted it because I knew it would draw a TON of flags from people saying WTF.....lol.
So is there a happy medium then? Can you maintain the moisture from wrapping but still get a good bark? Seems odd that you'd have to sacrifice one to get the other.
So this is only my second time smoking with my WSM 18.5" and while the first attempt tasted good, I didn't WOW myself by any means. Of note, this is two pieces of pork totally 18-19lbs (9lbs per piece of pork).
I think a part of it was that I didn't use enough hickory (I used 8 chunks total I...
What's the purpose of pulling the meat from the smoker at 165 and then foiling? Also, aside from not burning charcoal and hickory, what is the advantage of putting it in the oven vice leaving it on the smoker?
I used this method the first time I smoked but for the life of me I can't remember...
I've spent 4 hrs trying to get this F'ing thing working and it won't setup properly. I got it to sync with SHAREMYCOOK but the connection status goes from GOOD, to INTERMITTENT to OFFLINE and then the CyberQ module says "INCORRECT PIN".
Any ideas, I need to BBQ tomorrow and can't get this...
Depending on the cook time, whether it be 1hr or 1.5hr, I'm looking at 18.5 to 27.5 hrs to cook it as one piece. Since the shoulder meat is the same throughout the entire shoulder, I think it makes more sense to divide it into two pieces and cut down my cooking time to 9-13.5hrs depending on...
Thanks for the gouge. I'm debating on just saying F it and cooking it as one piece but then logic kicks in and says "hey dummy, you've never done this before, stop being stupid".
I guess the part I'm debating over is what's the difference between the pork shoulder and pork butt when it comes...
So today I bought a 18.35lb boneless Pork Shoulder from COSTCO vice a Pork Butt (that was a bad idea I've come to learn) and have a few questions for the experts here.........which everyone is an expert compared to me, as this will be the VERY FIRST TIME I will have smoked in my life.
1. If my...
Ok, I got to Page 11 but I had to stop reading as its simply too much to read in one night and it would be easier just to ask the questions I have concerns with vice reading 37 pages hoping that someone else asked the same things.
Let me caveat by saying that I've never EVER smoked a day in my...
Cost isn't a concern for me, but I think the 22.5" is way more than i'll ever need. As for a torch, lots of people saying "newspaper" so I'll have to give that some more consideration.
Good feedback thanks.
Got a link to one?
Thanks for the thermo link.
Wow great feedback....foil sounds...
So I'm adding up my shopping cart on Amazon and need some help. Here is what I have so far:
1. WSM 18.5" or 22.5" (haven't decided yet)
2. Weber 7447 Compact Rapidfire Chimney Starter
3. Weber 7417 FireStarters Lighter Cubes, 24 Count
4. CyberQ Cloud BBQ Temperature Controller (w/ 1...
I've narrowed down my choice to either an 18.5" or 22.5" WSM as of now (originally was going to go with a Traeger) but after reading all of the positive reviews, I'm pretty much sold.
With that, while GOOGLING and reading here on the forums, it looks like there are a lot of mods that can be...
So I'm torn after seeing a Traeger in person. They seem pretty flimsy in construction and there are a lot of mixed reviews. For those with a WSM, what do you like/dislike about this option?
Read tons of forums, articles, etc and the TRAEGER seem to be pretty easy to use, with the biggest complaint being three things:
1. Pellets they sell suck
2. Not enough smoke flavor
3. Cheap construction
I'm lazy, I'll be honest. I don't want to tend to meat all day in order to smoke...
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