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  1. abokol

    Need help with cold smoking in a MES

    I just bought my brother a MES for Xmas.  I was wondering if any of you could provide some input on cold smoking techniques for cheese on the MES and what you use.  I have a WSM and always use a small amount of charcoal and wood chips and it works great.  I am familiar with the A-maze-n-smoker...
  2. abokol

    Anyone smoke beef cheek before????

    Just picked up a beef cheek and was wondering anyone has smoked one before.  Looking for some feedback on what their experience was and any tips.  Thanks!!
    • abokol
    • Thread
    • Replies: 1
    • Forum: Beef
  3. abokol

    Brisket point cut sold seperate????

    Just out of curiousity, what name do they sell the point cut of the brisket as by itself. I can find full packers, and flats here but have never seen a piece of beef labeled as the "point" cut. They cut the point off to sell flats, where's the point go???? Maybe its just where I live, not...
    • abokol
    • Thread
    • Replies: 9
    • Forum: Beef
  4. abokol

    WSM Owners---What do you use???

    WSM owners, what do you place your lid and or middle section of your smoker on when you open it up???? I had my smoker on a synthetic deck, have since moved it to a paver patio. I noticed though when I set it down it on the ground you run the risk of scratching the enamel and/or staining your...
  5. abokol

    Royal Oak Lump with rocks

    I've noticed that in just about every bag of Royal Oak Lump that i've been buying i'm getting 4-5 rocks. They're not big rocks but right around the size of a walnut or so. Anyone else that's using ROL notice this in their bags.
  6. abokol

    Questions on my first chuckies

    Looking for some general info here. I purchased two chuckies, one is 2.8 lbs and the other is 2.6 lbs. I am marinating overnight in Yoshidas. Based on the weight of the two chuckies, both bone in, can i get some rough estimates on how long you think it will take at 225 - 240 to get them to...
    • abokol
    • Thread
    • Replies: 3
    • Forum: Beef
  7. abokol

    Apple/Gouda Stuffed Pork Loin w/ Qview

    Bought a 5lb pork loin the other day. Butterflied it and stuffed it with a diced Granny Smith apple, Jimmy Dean Maple Sausage and some Gouda cheese. Rubbed the outside with EVOO, garlic, rosemary, thyme, savory, and a little paprika. Smoked it at around 225 unitl 140, foiled and...
    • abokol
    • Thread
    • Replies: 7
    • Forum: Pork
  8. abokol

    Easter Ham and ABT's w/qview

    Did some crab, shrimp, tomatoe, onion, cilantro and colby/jack stuffed jalepenos. Everything came out really good. Thaks for looking! Andy
    • abokol
    • Thread
    • Replies: 4
    • Forum: Pork
  9. abokol

    ChisoxJim Korean Wings w/qview

    Ever since Jim posted pics of his Korean style chicken wings I've been dying to make them. So here is my shot at them. rubbed and ready into the smoker transfered from the smoker to the grill to crisp them up all sauced up Overall all some of the best tasting wings I've ever...
  10. abokol

    Country Style Ribs, Fingerling Potatoes & a Colorado Fatty

    Just a little rub on these Bottom rack of the WSM Fingerling's with onion, garlic and butter My favorite, "The Original Colorado Fatty" Will post more more Qview as they come out.
    • abokol
    • Thread
    • Replies: 14
    • Forum: Pork
  11. abokol

    Smokers, Whats your age and how long have you been smoking???

    Hey Everyone, Dont mean to offend anybody, I was just curious what the different ages of us smokers are and how long you been at it. I'm 35, been grilling with charcoal for along time but just bought my first WSM last month. Cheers and good smoking! Andy
  12. abokol

    St Louis Ribs this weekend w/Qview

    I've had this 22.5" WSM now for 4 weeks and this is my 5th smoke overall on it. All rubbed up Ribs and trimmings on with a little bit of snow Just pulled them out after 1 hour in the foil Right before I pulled them off Getting ready to chow down. Went 3-1-1 then rested them...
    • abokol
    • Thread
    • Replies: 15
    • Forum: Pork
  13. abokol

    !st Pastrami on WSM

    Corned Beef Flat w/mustard and spices Pulled it at 165 and into the foil overnight Sliced for sammies on Sunday morning Thanks for checking out my smoke.
    • abokol
    • Thread
    • Replies: 9
    • Forum: Beef
  14. abokol

    REVISED WEEKEND SMOKE, 1ST PP on WSM

    Thanks for checking out my somke!
    • abokol
    • Thread
    • Replies: 19
    • Forum: Pork
  15. abokol

    1st ABT's

  16. abokol

    Weekend smoke, 1st pulled pork on WSM

    Having tropuble uploading qview for the 1st time. I read the thread on how to upload but i ended up with links instead of pics--help
    • abokol
    • Thread
    • Replies: 3
    • Forum: Pork
  17. abokol

    WSM Thermometer Accuracy???

    HI guys, this is my 3rd smoke on a new 22.5" WSM. Wanted to see if there were generally any questions on the accuracy of the lid thermometer. I am in Colorado at about 6800' altitiude. Have the lid thermometer reading 210, an oven thermometer on the lower rack reading about 195, and a...
  18. abokol

    point or flat for pastrami

    Hi guys, which should be used for pastrami, point or flat or doesn't it matter? Thanks.
    • abokol
    • Thread
    • Replies: 9
    • Forum: Beef
  19. abokol

    Newbie from Colorado

    Just wanted to say hello. My name is Andy from Colorado. I have been cooking with charcoal for years and love it. Just purchased a WSM 22.5 and am firing it up tomorrow for some baby backs!!! Looking forward to having some fun and making some great que!
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