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  1. bakerman

    WSM and Rib placement

    Hey Smokers! I'm planning on doing a few racks on my 22.5 WSM this coming weekend, and I have a question. I wanted to get 6 racks in on my smoker, and I don't have a rib rack or a hanger set up. Will I be okay laying 3 racks on both levels? Is the difference in height a huge factor in smoking...
  2. bakerman

    Whirling Tom for Easter

    I said I was going to spin a turkey, and I did. A bit late on the post, but that's my fault. Dry brined for 2 days after a 3 day thaw. Stuffed with apples and onions. Put on the spit at 450-425 degrees for 3 hours. Best, absolutely the very best turkey I have ever eaten in 66 years of my life...
  3. bakerman

    Dizzy Peruvian Cluckers

    I got a new toy last week. Picked up an "Only Fire" rotisserie for the Weber 22 kettle. First rotisserie cook ever. Also picked up some new to me "Green Egg Brazilian" lump charcoal for a test run. I put two 7lb. chickens overnight in the Pollo ala Brasa marinade. Made an authentic Aji Verde...
  4. bakerman

    Pork Belly 2 kinds

    First attempt at pork belly burnt ends this past weekend. One traditional, the other Chinese influenced. The Chinese style (Char Sui) was the favorite. The traditional was really good as well. Smoked with apple and cherry @ 250degrees for 3 hours. Sauced and covered for additional 90 minutes...
  5. bakerman

    Dry Brined Turkey on a WSM?

    Wanted to get opinions from you all about doing a dry brined turkey on a WSM. The last 3 years I have dry brined my turkey for 3 days in the fridge. As sorry as that bird looks going into the oven, the results have been great. This year I am going to smoke the turkey. I want to hear if anyone...
  6. bakerman

    1st Monster Brisket on WSM 22.5

    I’m getting ready for my first brisket on my WSM 22.5. The brisket is a $100 dollar, 21lb monster. I have never done a hunk of meat this big before so I’m excited to advance my skill set. I’ve been scouring the Forums Beef pages for info as well as Youtube. I think I’m all set. Here is the plan...
  7. bakerman

    Chuckies Times Two

    Did a couple of chuckles this past weekend. By far the easiest cook yet on the WSM 22.5. Temp solid 240-260 throughout a 6 hour cook. Got IT of 200 degrees and pulled for a hour rest. Tender, juicy pulled beef with a 1/4 in smoke ring. I wish I had tried this long before this weekend. I have...
  8. bakerman

    Buddah Bath Thighs WSM

    I smoked some Butter Bath Chicken thighs Saturday. WSM 22.5 held up much better, maintained temps between 220-260 through out the cook. Finished up in the oven at 400 degrees for 15 minutes. Juicy, tender, bite through skin. Best.chicken I’ve done ever. Love the food this smoker produces. Thanks...
  9. bakerman

    WSM Top Vent Open 100%?

    I had the devil of a time last weekend getting my WSM to behave. Most of my problems were due to my newbie ( to charcoal ) attempts at maintaining a perfect temp. So after I finished the cook I started thinking about the top vent as a controller, in lieu of just using the bottom vents. I know...
  10. bakerman

    Question about cooking 4 Rack Spare Ribs on WSM 22.5

    Howdy Pilgrims, I am setting up for a 4 rack smoke this July 4th. I have a question about using both grates for ribs. Is this a good way to go? The ribs I have are pretty big. I was thinking 2 per grate. What problems should I prepare for? Would it be wise to rotate the racks from upper to...
  11. bakerman

    2 Bacon weaved meatloves on a WSM 22.5 (1st Cook)

    I decided to smoke some Meatloaf on my new WSM 22.5 this past weekend. Loaded up with Lump charcoal and fired it up to 250. Meat Loaf was 3# of 80/20 2# of ground pork. 2 slices of bread in 1/2 cup buttermilk with 2 eggs cracked and stirred. 3/4 cups bread crumbs, 1.5 cups each of green...
  12. bakerman

    Done With Gassers

    Last weekend I tried to smoke 2 butts on my Smoke Mountain gasser. Had the same problem I have had over the last few cooks. The flame kept going out. After the fourth attempt (3am), I just pulled the butts and put them in the oven @200. Went to bed disgusted. Next morning I disassembled the...
  13. bakerman

    Regulator line repair HELP

    Hello fellow smokers, I have a recurring issue with my Smoke Mountain gasser, for the last year or so I have been having problems getting the flame to stay lit. I have done all of the suggestions of bleeding the line, turning the knob slowly, tapping on the regulator etc. etc. Many of these...
  14. bakerman

    Dry Brined Turkey

    Howdy All, Just wanted to share my experience with dry brining a turkey. I put a 6 month old frozen 15 lb. turkey in the refrigerator to thaw last Sunday, by Wednesday it was fully thawed. Thursday afternoon I removed it from the plastic, removed the giblets and neck, rinsed it with cold water...
  15. bakerman

    Smoke Hollow wont stay lit.

    Hello All, I’ve been experiencing some trouble keeping my 30 Smoke Hollow smoke lit. It lights up just fine, all the burner holes are clear of obstruction. I did the gas can reset, and still after a few minutes it goes out. I put up some wind screens ( thinking it was that problem ), same...
  16. bakerman

    Time for a new smoker!

    Hey everyone, I went to smoke some Tri Tip last weekend to celebrate my 62nd trip around the sun, and was displeased to see my Masterbuilt propane smoker was not functioning correctly (no blue fire). I managed to get the meat about 95% finished and had to switch to the grill to finalize it...
  17. bakerman

    Lost my Virginity this weekend

    Hello Smokers, I had my first chance to pull some fatties this weekend. I did a breakfast and pizza fattie. Assembly took some getting used to but I managed to get it done. The Breakfast fattie blew a gasket and ended up scattered all over the cutting board. It still didn't last very long...
  18. bakerman

    Masterbuilt door latch problem

    Howdy Smokers, I got a question. Anyone here upgrade the door latches on the Masterbuilt smoker? The one it comes with is almost useless. I am using a bungee cord to help keep the door shut for now. Any suggestions on what would work best for a fix? Other than the latch I love it. Thanks...
  19. bakerman

    Turkey still frozen in Brine?

    Hey, I got a turkey in the fridge "thawing". Not a biggun at 14 lbs. But it's been 2 days and it's still frozen. I was hoping to put it in the brine today for a Sunday smoke. Checked it this AM on my way out to work and it's still frozen. My question is can I put it partially frozen in the...
  20. bakerman

    Maryland Supply for BBQ stuff

    Hey all, I've been here for about a year. Having a blast learning the tricks of the trade so to speak. However one thing I've found (or not found) is a good place to get supplies for smoking. Mainly I am talking about fruit wood and rubs , stuff that the grocery chains don't have and HD and...
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