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  1. fstarsinic

    Reducing the "Smoke" flavor

    I'm finding with the WSM i'm not getting an spikes in temperature using the minion method. It's like a miracle everytime. Yesterday i smoked a salmon. I put the salmon on there, shut the vents further than what i would do for ribs to get a lower temperature and left home. when i returned the...
  2. fstarsinic

    The Webber Bullet Smokers

    No, she did not hit me with a rolling pin but that was probably because i was closer to it than she was when the yelling started. I didn't mind paying the $299 since I walked out with the unit that was already put together. Saved me a lot of time.
  3. fstarsinic

    The Webber Bullet Smokers

    First: The seller refunded me all my money. I would not hesitate to buy from him in the future. Second: The WSM is fantastic. After cooking, I can close up all the vents and it saves a ton of coals in the bottom that I just re-used for the next time. When the next time did come (for smoking...
  4. fstarsinic

    Reducing the "Smoke" flavor

    Good to know. So if it does get 50+ over what are your recommendations? shut down the lower vents by 50% ? crack the lid? open the door? weep? call out for pizza?
  5. fstarsinic

    Spaghetti sauce idea

    This is not a recipe but I've found that if I make a typical red pasta sauce with ground beef, italian seasoning, etc... (just a quickie) .... it comes to life by tossing in a leftover smoked pork rib. Just barely enough that you can tell it's there. Enough that you wish for more. I really...
  6. fstarsinic

    Reducing the "Smoke" flavor

    Ok. So I think I know what to do for next time. Plan better and try just coals, period. Then up the smoke just a bit with something like apple until I can just taste the difference, once I feel like experimenting. No, it was not bitter but I believe I did experience that on a previous smoke...
  7. fstarsinic

    Reducing the "Smoke" flavor

    What about the idea of using just lump charcoal or just kingsford? nothing else. I just bought the Weber Smokey Mountain. One think I did do due to schedule conflicts of sorts was to put on the meat before the grill got to temperature. So the smoker was still pretty "smokey" inside at that...
  8. fstarsinic

    Reducing the "Smoke" flavor

    for the last batch i just used the kingsford coals with the mesquite in it. No extra wood. In the hot summers I don't want to use an indoor oven. I really want to use the smoker. So, I would like to eliminate it as much has possible. Just a hint would be nice.
  9. fstarsinic

    Reducing the "Smoke" flavor

    For those that love ribs but not the smoke flavor... What are some tips for reducing the smoke flavor. Here's what my newbie brain tells me: Don't use wood. Just charcoal. Don't put meat on too soon. Let coals burn a bit longer. Keep top vent open (WSM) Foil for the first hour (this is a wild...
  10. fstarsinic

    The Webber Bullet Smokers

    I decided to send it back to the seller and he is so far very generous in his offer to pay for return shipping and refunding me in full. The bottom line is that it is NO WHERE NEAR the quality of the Weber Smokey Mountain. Not even close. The metal is thin, the sections are not quite round...
  11. fstarsinic

    The Webber Bullet Smokers

    I think I'm just too lazy to do that but I can think of some easy mods I can do to make the sections keep from falling off. I can just screw in some metal brackets and it would probably only take me 15 minutes. And the handles are probably easy to modify if I feel i have to. I think once i made...
  12. fstarsinic

    The Webber Bullet Smokers

    Ok. So here's the deal. I have not cooked with it yet but here's what I noticed opening the package: It does not have the wooden handles as pictured but instead has the metal fold down handles that won't stay up. The lid was dented slightly. I'm sure I can pound that out no problem. The...
  13. fstarsinic

    Do Beef Ribs use 3-2-1?

    I use a saltier rub on my beef ribs. It's a purchased rub, actually. I love it. Rib Roundup Seasoning from the old country deli. if anyone is interested you can google it and order online just like I did. I'd like to be able to make my own that was similar but have yet to try. Soon, I hope.
  14. fstarsinic

    Do Beef Ribs use 3-2-1?

    Is it recommended that beef ribs use the 321 method like suggested for pork ribs? As far as how they should look when complete... Should they be falling off the bone? Still have to chew them off the bone with some fat on them. Still have to chew them off the bone with no fat on them at all...
  15. fstarsinic

    The Webber Bullet Smokers

    Well, I've decided to take one for the team and buy the Pro Q Frontier off ebay http://cgi.ebay.com/ws/eBayISAPI.dll...MakeTrack=true I'm no expert but I'll let you know what I think of it anyway. I got an extra "stacker" with it for an additional $33 including shipping. 18" grills, 3...
  16. fstarsinic

    The Webber Bullet Smokers

    Here's a link to a similar smoker. Anyone have any info on it? Seems like a killer deal and it has some interesting features. http://cgi.ebay.com/ws/eBayISAPI.dll...tab%3DWatching
  17. fstarsinic

    The Webber Bullet Smokers

    My hardware store has 2 Webber Water Smokers. Both much bigger than my ECB. After having to smoke several days in a row on my ECB to get enough food smoked for a large party, I'm considering a new smoker and instead of an offset smoker, I'm now considering just a larger water smoker like a...
  18. fstarsinic

    Buying a new smoker

    And the last question about it is: Can it also be used just to grill a bunch of steaks and burgers?
  19. fstarsinic

    Buying a new smoker

    That one looks darn good. Is it easy to attach the firebox to the grill? I don't need to break out a welder do I?
  20. fstarsinic

    3 2 1 with ribs was way overcooked

    I had 3 different kinds: beef, bb, and spares. cooked, uh, i mean smoked on different days ahead of time. actually the beef ribs ended up coming out the best. for the beef ribs i used a popular purchased rub from when i was back in college called rib roundup from the old country deli in san...
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