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Thoughts on this custom built reverse flow?
Been a lifelong WSM and kettle guy, but have been very intrigued lately with an offset stick burner. Not much has popped up around me over the past couple of months but have had my eye on this one. It is the only smoker the guy has built and I'm not exactly sure what to look for other than what...- mng024
- Thread
- Replies: 4
- Forum: General Discussion
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Help choosing from these Offsets
Looking into my first offset after being a lifelong Weber guy. Few options within 3 to 4 hours of me right now. First one custom built by a shop in Texas and priced at $350 (1/4"). 2nd custom built by owner and asking $700 (3/8"). 3rd is an Old Country Brazos for $700 with upgraded temp...- mng024
- Thread
- Replies: 4
- Forum: General Discussion
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Tony C creole butter injection amount
Doing two chickens for tomorrow, injecting tonight for pulled chicken sandwiches. Do ya'll stick w 1oz per pound when using this injection? Still add rub if so? Debating using it all or saving some to pour into the pulled chicken and whether or not to use additional rub. Don't want it to be too...- mng024
- Thread
- Replies: 8
- Forum: General Discussion
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Better than Bouillon injection recipe?
Hi all, Doing a brisket flat and would like to inject. Planning on covering in my Texas rub and injecting the night prior. Does someone have an injection recipe for just better than bouillon paste as the base (not another beef stock product added)? Do I need to worry about the salt in the... -
SoFlQuer Vs JJ Finishing Sauce
The ultimate showdown! Who has made both? Thoughts? Differences?- mng024
- Thread
- Replies: 3
- Forum: Sauces, Rubs & Marinades Sticky
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Burnt ends - Separate point/flat before, during, or after?
Curious how everyone likes to do it? I imagine separating before cuts down on cook time? Also giving you the ability to leave one muscle on longer than another. I've never separated though prior to smoking, seems like a little bit of an intimidating cut. -
Burnt Ends from Packer Brisket -- Can I hold entire brisket for a few hours then separate to make burnt ends?
As the title states, curious about holding my brisket and then separating point and flat to make burnt ends. Will be starting the brisket around 1AM Sat Morning to ensure it is ready in time for dinner Saturday. As you all know, the time can fluctuate immensely and the last brisket I did like... -
Pork butt drip pan liquid
Does anyone reincorporate the drip pan and foil juices into their pulled pork? The only thread I came across, people seemed to say no to drip pan but yes to the foil liquid. I placed my pork butts into my drip pan and added some apple juice and brown sugar. I then dumped the liquid out while... -
Anyone made Whole30 pulled pork? Sugar free pulled pork rub recipe needed
Wondering if anyone has any recommendations, wife is doing Whole30. Also deciding if I want to mop/spritz or just do liquid in the pan, going to have to do a mix of ACV and apple juice and can't use any worchestire or mustard or ketchup ... -
In Search Of WSM Smoker Jacket
Just curious if anyone has one laying around they no longer use and would be willing to sell?- mng024
- Thread
- Replies: 7
- Forum: Classified Ads
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Temp difference WSM DigiQ and Thermoworks Smoke
Can someone please explain this to me so i stop losing my mind thinking I have a faulty thermometer or something? Running a WSM 18.5" with DiqiQ DX2 temp controller and also Thermoworks Smoke thermometer. I have the DigiQ pit probe clipped on the top grate and I have my Smoke grate probe...- mng024
- Thread
- Replies: 13
- Forum: Meat Thermometers
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WSM 1st overnight brisket, advice please -- Weber Smokey Mountain
Hi guys, Doing my research to get prepared for my first overnight smoke on my Weber Smokey Mountain 18.5"! I will be using Kingsford blue for my charcoal. I would like to try and get some sleep throughout the night so looking for the best "set it and forget it" advice. I will be using a...- mng024
- Thread
- Replies: 56
- Forum: Charcoal Smokers
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Dry brining ribs--liquid leaked out
As the title States, decided to dry brine some ribs last night for the first time by rubbing them down and wrapping them in a few layers of Saran Wrap. Went to pull them out today and one of the racks had had leaked liquid out onto the refrigerator. I thought we wrapped them pretty tight but... -
Current WSM Owner, thinking of buying a pellet grill. Opinions please
Hi All, Have had my WSM for a good amount of time now and I love it. However, I have come across two very good deals for pellet smokers and am very intrigued. The first is a twice used Camp Chef Woodwind with sear box for $575, and the other is a 2 year old Traeger Select Pro smoker for $600...- mng024
- Thread
- Replies: 9
- Forum: Pellet Smokers
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Texas Pepper Rib Candy on ribs?
Hi all, I have searched quite a bit and there really isn't a whole lot out there on reviews about the Rib Candy. Wondering if anyone here is a fan of it on their ribs, and which flavor specifically? I really want to try the double pepper habanero as the one or two reviews I found of a regular... -
First timer from WI!
HI all, I made a thread previous to this detailing my first ever smoke but wanted to give a little intro here as well. I have been charcoal grilling on my Weber Kettle for maybe 5 years where I've taken it seriously. Nothing ever too crazy: steaks, burgers, dogs and seafood for the most part... -
First ever smoke--Baby back ribs on my WSM 18.5"
Hi all, I want to kind of use this as a journal entry as well as primarily get some feedback. I have done one burn in the WSM before this to get rid of the residue, but no seasoning. This is my first ever smoke! What I did: Smoked about 3.5 pounds of baby back ribs on my Weber Smokey...
