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  1. woundedyak

    How to clean a pizza stone?

    The only way I know of is to take to a ceramic place and have it glazed. Other then that just use it. Took about 6months of a heavy use to get mine were it needed to be. And I make a batch of bread about every 3-4days
  2. woundedyak

    Whole Hog Skinlees or skin on

    That's a big boy! Definitely leave the skin on and keep it "mopped." Have the cooler filled cause it's going to be a long night. Have fun and post results
  3. woundedyak

    Roadside BBQ stand- advice please!

    It's a business not a weekend cook out. A southern pride will take place of three employee's and sleepless nights
  4. woundedyak

    How to clean a pizza stone?

    Just wipe it down with water. If you crush it one day with a lot of cheese. Just use a Putty knife and water. Treat it like a cast iron pan. The more you use it, the slicker it becomes 
  5. woundedyak

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

    Thanks Buddy. I didn't see the alert button. Trying now.
  6. woundedyak

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

    Thanks guy's! Guess I wasn't looking hard enough.
  7. woundedyak

    What is the coldest outside temperature you have smoked in?

    -37 wind chill with my gravity feed. I don't think my Guru ever shut off. Thing ate around 12lbs of fuel in 6hrs. 
  8. woundedyak

    Using The WSM in bad weather

    Just keep it out of direct wind and rain. Don't worry about outside temp. I've ran mine in -30 weather and it ran like a champ. It just ate a ton of fuel. Wind is what kills the WSM. It won't get past 150degrees. If you don't have a place to keep out of the wind and rain. Start thinking about a...
  9. woundedyak

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

    Is it me? Or im I just not trying hard enough to find the 32qt  imusa pots. Target use to have them for 30bucks. Not avaliable in any stores. You go to order online. Out of stock. I've found them, but they are 60bucks plus now. Any tips?
  10. woundedyak

    Hi from Southern Indiana :)

    Welcome fellow hoosier
  11. woundedyak

    Injection

    If you are using just apple juice, I would cut your vinegar down to a third. Too much with turn your meat to mush.
  12. woundedyak

    SPATCHED TURKEY WAS TUFF !!!!!

    I would bet if you cook it at a higher temp, It would loosen up. Mine always turn out better on the kettle around 350. They like to be hit hot and heavy. 
  13. woundedyak

    What's the best method to clean a weber kettle

    power washer son!
  14. woundedyak

    Opening a Restaurant and would like Input on Smoker

    For a restaurant, a lang will not be very practical. You will half to pay someone to stand next to it at all times. You can buy a gravity feed and pop a guru on it and check every 10hrs. Still the size isn't practical thou. For your budget Im not really sure what the answer is. Maybe go old...
  15. woundedyak

    Spatchcock before or after brining?

    Now try roasting them on the kettle around 350-375 direct flame. You will be hooked
  16. woundedyak

    Requirements for a Next Generation Smoker

    IMHO, Don't over think it. All the Gravity's are super close in design and they are all outstanding cookers. Get what works for you and your budget. Just plan on dropping the extra $350 on the Digi Q and whatever builder charges for slam latches. They are both a must. At 250 with my Digi I can...
  17. Requirements for a Next Generation Smoker

    Requirements for a Next Generation Smoker

  18. IMAG1715_zps1a5a49ed.jpg

    IMAG1715_zps1a5a49ed.jpg

    • woundedyak
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    • Album: Requirements for a Next Generation Smoker
  19. unnamed2_zps7973c753.jpg

    unnamed2_zps7973c753.jpg

    • woundedyak
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    • Album: Requirements for a Next Generation Smoker
  20. unnamed1_zps3d670e3b.jpg

    unnamed1_zps3d670e3b.jpg

    • woundedyak
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    • Album: Requirements for a Next Generation Smoker
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