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What I see on TV ... what I taste in my kitchen.
Thanks for all the replies! I apprecaite the info! -
What I see on TV ... what I taste in my kitchen.
Small chunks of hickory or mesquite, 3 - 4 half fist sized pieces every 3-4 hours -
What I see on TV ... what I taste in my kitchen.
So, its been awhile since i have done a butt or brisket. Have done chicken here or there and some jalapenos and a kick ass turkey breast. I use a Weber Smokey Mountain. My question is, I have had issues in the past with all my food tasting like astringent (the skin portions) due to too much... -
At the end of my rope with the WSM
Well after be stuck at 160 for like 3 hours my ittle bitty 1.5 pound half point cut of brisket is at 195F and resting nicely in foil and a cooler. I took a swipe of the top before wrapping it and it tasted like ass. In an hour we'll see if that was just a fluke. Oh another thought, after...- hallertau
- Post #9
- Forum: Charcoal Smokers
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Meatball Sammie (Qview)
Smoked meat balls, I'll be damned. Never thought about that! Wife makes her own in the oven, maybe we can have a little competition! How long until they hit 155 IT? -
At the end of my rope with the WSM
Using Hickory chunks. Yeah once I removed the body I gave it a good 30mins to relax before putting on the brisket. I guess I am just petrified to see any hints of white smoke, last few things I have smoked I remember lots of white smoke, which I thought was good only to have the food taste...- hallertau
- Post #6
- Forum: Charcoal Smokers
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At the end of my rope with the WSM
It seems to be stabilizing now, I have thin wispy smoke with shades of blue and the occasional white. Temps (at the top where the food was) were around 275 when I was having issues, now they are stable at 225. I used the minion method but pretty sure all the coals caught fire. I removed the...- hallertau
- Post #3
- Forum: Charcoal Smokers
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At the end of my rope with the WSM
I know its probably not the WSM but me. How in the name of all thats right and just can you get and keep Thin Blue Smoke. I've been fighting an uphill no win, gonna throw something over the fence battle today. With about 100 coals in, two pieces of wood chunks all I can get is puffy smoke...- hallertau
- Thread
- Replies: 9
- Forum: Charcoal Smokers
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First attempt at Smoked Chicken
Weber Smokey Mountain. As for the Stubbs yeah I was impressed, would go great on Turkey. It reminded me of stuffing, maybe it was the rosemary. -
First attempt at Smoked Chicken
Yep it was super thick and billowy and now that I think of it, I had white smoke during my other smokes as well. Is that from the wood or charcoal? How can I remedy it ... -
First attempt at Smoked Chicken
Hey all, store was having a good deal on chicken quarters do I decided to give it a shot! Had about 4.5lbs, 5 leg quarters. Brined each in its own ziploc with one quart of water, little under 1/4C kosher salt, 2ish tbsp of sugar and a nice dash of Szaged chicken rub. I let them soak for 4... -
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- hallertau
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Leg Quarters...It's What's For Dinner! Yes, with Qview...JJ
Amazing looking meal, writing up a food list now for my wife so I can give this a shot! Quick question, is it important to brine? If not other than adding salt to the rub should I cook at a lower temp or anything? I am new to smoking so kinda a n00b question. Cheers -
Mixing lit and unlit charcoal briquettes
Ah thats right, The Minion method! Thanks for the input everyone. I am digging the can process too!- hallertau
- Post #7
- Forum: Charcoal Smokers
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Mixing lit and unlit charcoal briquettes
Hope this is the right spot to ask this question ... anyways here we go. I read online, not here but on some other site about mixing lit and unlit charcoals. It was in regard to a WSM (which is what I also am using) they stated that you put 50 unlit briquettes on the bottom of your pile and...- hallertau
- Thread
- Replies: 11
- Forum: Charcoal Smokers
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Dutch Oven Baked Beans
Hey all, thought I'd share one of my favorite summertime recipes. Its not actually mine, taken from Bryon's Dutch Oven Recipes http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htm The man knows his stuff. In particular, Vera's Baked Beans. One of the few recipes I actually follow...- hallertau
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- Replies: 2
- Forum: Dutch Oven Recipes
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Cook now, serve later question ...
I made some changes to my schedule and was able to cook and serve immediately. It meant leaving the smoker unattended for 15 minutes but I was comfortable everything would be fine. Thanks though for the help everyone! The ribs came out delicious! Only hiccup was there wasn't more! That 321... -
Cook now, serve later question ...
I am looking to smoke some spare ribs tomorrow in my Weber Smokey Mountain and wondering if anybody has any suggestions about the best way to cook the ribs for six hours earlier in the day and serve at night. Using the 3-2-1 method can I just wrap after "1" and let them keep warm for a few hours...
