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Thanks guys. I won't worry about it. Next time it needs a reseasoning, I think I'll try sanding it smooth. Seems like that's the thing to do w/ the newer Lodge stuff. In the meantime, I think I'll ask for a 12" skillet for xmas. One of the "better" brands out there. I got the Lodge before...
This is a Lodge 15” that I recently reseasoned. I ran it through my oven’s self-clean cycle and started building up layers using Crisco as described by this guy: The seasoning starts at 3:50
I only clean it with hot water and a Lodge brush. I’ve done some bacon and cooked some eggs in butter...
Just some FYI: I have a Weber Smokey Mountain 22.5". Hopefully this info is useful...
Long story short: I have a WSM 22.5"... When using the Smoke pit probe on the same grate as the DigiQ Dx2 probe, the temps read pretty identical. Last weekend I put the Dx2 on the bottom rack and the...
To close the loop... The pork butt ended up taking 11 hours on the bottom rack of the WSM. I wrapped it at around 6 hours. It finished quicker than expected, but was piping hot even after 5 hours in a cooler with towels. Came out fantastic! As did the burnt ends. The brisket flat tasted great...
Thanks. 6-8 hours seems a little short, no? I'm assuming 1.5hrs/lb on the butt which would be around 10 hours. I've yet to go lower than 250 for a brisket, but would like to try it. It seems that 250 is pretty common and 275 is common for the pork so I figured I'd stick w/ 250. I like the...
Hi all,
I have a 8ish pound pork shoulder (for pulled pork) and a 17lb brisket that I've separated because I want to do burnt ends separately per Malcom Reed's recipe. I haven't weighed the point and flat, but trimmed about 6lbs of fat off it and would guess that the flat is 7ish pounds and...
so I filled it up. Go big or go home, right? I started with the ThermPro, which is a nice unit, but really idea of the Smoke’s ability to let me know when my WSM (22.5”) went above below my set temp. Then I figured why not ask for the DigiQ for Christmas... and here we are. Honestly, I...
Lots of great posts, thanks. I failed to mention that this was for a chili cook off...nothing formal; my CrossFit gym did an in-house competition followed by a chili cook off and bake off. CrossFit folk love their exercise, but they also love their gluttonous food and beer!
Well I won the chili...
Yea, I had some leftover brisket from last week, but the recipe I’m working with required more than I had. And, well, I love an excuse to smoke another brisket! So here I am. I’m leaning towards the wrap for exactly what you say.
As title states: I’m making a brisket for chili. I’m thinking don’t wrap in hopes of a crispier bark. But a Texas Crutch will speed things up. Since it’s going in a chili, I’m not too worried about sacrificing moisture for bark.
Think there will be any real difference? I mean, the meat’s...
Thanks guys. I appreciate the responses and noboundaries’ dissertation. The brisket did get to 200 so I pulled it. It was pretty tender, but it could have been slightly more so. It seemed to pass the fold and pull test. This was the first time I wrapped in parchment paper (used foil last two...
Using a WSM 22.5”. Cooking at 250 Fahrenheit
I got a 14lb packer and separated the point and flat prior to cooking. Never did that before, but I think I did a decent job. I’m done my burnt ends based on a recipe from HowtoBBQright and I think that will be perfect.
My issue is with the...
I’m doing a 14lb brisket and some ribs on my 22.5” WSM this weekend. Gonna try my hand at some burnt ends.
Malcom at HowToBBQRight.com has a YouTube vid where he separates the point and flat and cooks them individually. This makes sense because you can get rub on the entire point for the whole...
I know the manual says you don't need to season it, but I found Harry Soo's page on how to season it and figured, what the heck...
I filled the ring about 2/3 full using the minion method and with the vents wide open, it topped off at 519deg. Is that normal? I can't find anything citing close...
Cool, thanks I'll look into those. Hopefully that valve has a better feel than the one I got. Unfortunately, I messed my valve up installing the BC orifice. It's longer and possibly wider than the stock one. I ordered a new one, but it's backordered. Looks like my next smoke will be trying...
When I screwed in the new orifice, it never hit a stopping point and just kept turning. I did the soapy water test and got bubbles so there's definitely a leak now. It's hard to tell, but the new orifice may have a slight taper. I have some JB Weld so I may as well give that a shot.
Thanks again. Now I'm not sure if I did strip the valve. I definitely widened it. Before, I could only screw the orifice in by hand barely two turns. Now I can scre both of them in by hand no problem. Will your recommendations fix that? I ordered a new valve, but it's on back order so hopefully...