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  1. whtplainssmoker

    Post A Picture of Your COMPLETED Mini-WSM Here ! (Mini Weber Smokey Mountain, MWSM)

    Posted these elsewhere on the forum, but thought I would add them to this thread.  First one (NYY edition) I made for myself and its first smoke was part of the Scarbelly Memorial Smokeout  back in October 2012.  First smoke - Chicken Thighs.  Have cooked lots in it ever since.  Most recently...
  2. whtplainssmoker

    snack stick shelf life. Mold forming

    So does that mean the snack stick stash has to be tossed?   Is the lesson, eat your snack sticks fast?  And how long is "safe" in the vacuum sealed bag?
  3. whtplainssmoker

    It's Finally Warm - Time for A Brisket on the Mini-WSM!

    Thanks Smoking B.   My wife certainly didn't shy away.  She was quite happy to see me out tending the smoker again.  So much for the warm streak, back to mid 20*s with bone chilling windchill. 
  4. whtplainssmoker

    It's Finally Warm - Time for A Brisket on the Mini-WSM!

    Thanks WaterinHole.  I haven't done a brisket since my very first smoke.  This one came out just right.  Nice ring, subtle smoke, tender and juicy.  My only "regret" was not mopping at some point as I think it would have added some additional sweetness.  But a little dab of BBQ sauce fixed that.
  5. whtplainssmoker

    Inside Out Stuffed Roased Red Pepper Fatty

    Thanks Case!  Was my first Fatty attempt. Lots of fun.
  6. whtplainssmoker

    It's Finally Warm - Time for A Brisket on the Mini-WSM!

    Thanks DeLibsRibs.  Taste was great, nice and tender. Thanks Hickorybutt!!
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  8. whtplainssmoker

    The Mini does Brisket

    Looks fantastic.  Great minds think alike.  With the dawn of spring, I too smoked a brisket on the mini today!!
  9. whtplainssmoker

    Inside Out Stuffed Roased Red Pepper Fatty

    INSIDE OUT STUFFED ROASTED RED PEPPER FATTY As a kid, my mom used to always make stuffed peppers.  An Italian tradition, my mom would stuff green bell peppers with sauteed chop meat, rice and tomato sauce and roasted in the oven.  I loved them then, love them now (as long as Red Peppers...
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