Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. manman

    Chicken thighs- does time between brine and smoker/grill matter?

    I'm smoking some chicken thighs for my son's birthday tomorrow, and usually when I do thighs I brine on the day I'm cooking, and put the rub on either just before the smoker or up to a few hours before.  I've seen some people say with chicken it's good to get the rub sit on there overnight- for...
  2. manman

    holding pork butt in oven vs cooler

    Hi all, I've done holding the butts foiled in a cooler w/ towels before- mostly because in the past when I've done it we've been serving somewhere other than our home.  If I'm at home and can use the oven, can someone tell me what the usual process is (foil? oven temp, etc), and now long I can...
    • manman
    • Thread
    • Replies: 19
    • Forum: Pork
  3. manman

    quick question about smoked chicken wings

    Planning to do a little smoking and grilling for NYE; and this is my first time trying chicken wings.  I was going to smoke some brats at the same time, but I usually do brats around 225-250 for 40 min or so, and the recipe I found for smoked chicken wings says 300-315 for an hour. Just...
  4. manman

    Family Picnic PP mini Q View + thanks

    3rd times a charm.  After 2 pork butt smokes that were 'good' and 'decent' respectively, today things finally came together for me.  Good thing too, those first 2 were just for home consumption, this last one was for a family bbq.  I have to thanks some of the other members here who gave me...
    • manman
    • Thread
    • Replies: 13
    • Forum: Pork
  5. manman

    smoking baked beans at tail end of pork butt smoke, few questions

    Going to a family bbq this weekend, planning on bringing some pulled pork and dutch's wicked baked beans.  I planned on doing the beans in the last few hours of the pork butt smoke, but I also remember reading a while back that you should stop adding smoke at a certain point for the pork, and...
    • manman
    • Thread
    • Replies: 7
    • Forum: Pork
  6. manman

    Pork Butt Q view + questions

    Outcome of my earlier thread with some temp problems here http://www.smokingmeatforums.com/t/126068/wsm-running-too-hot-solved Well, things still turned out pretty good- I was lacking on remembering to take/include qview pics in my last few posts so here it is!  I also had a few follow up...
    • manman
    • Thread
    • Replies: 8
    • Forum: Pork
  7. manman

    WSM running too hot... [update]

    I have never seen this before... Maybe I put too much feul this time as I'm only doing 1 pork butt vs doing 2 last time.  But I thought I was doing everything right- almost full ring unlit with a hole in the center, only about 20 lit coals.  Shut down the vents to 25% at around 215-220.  Temp...
  8. manman

    First time doing brats; a little simmer a little smoke. Opinions?

    Doing a small informal cookout tomorrow.  I'll have the performer going for burgers and the smoker going for Dutch's baked beans :)  That last idea was an add-on after I had planned to smoke some thighs, but we might not have enough people to justify that...why ditch the beans though? :)...
  9. manman

    help with chicken thigh diagnosis

    This was my first time doing chicken thighs.  Have had a little experience getting used to my WSM with some sparerib and pork butt cooks though, and those have mostly gone well (or I was at least able to identify the reasons when they didn't :)   )  I'm not quite sure about this one though, so...
  10. manman

    First pork butt smoke, boneless but not tied- problem?

    Hey all I've had my 22.5 WSM for almost a month now, and this is my third smoke; first time trying pork butt.  I'm trying the Chris Lilly injection recipe. One thing I'm a little worried about is that these are boneless butts, and I don't have any kitchen twine.  I had only read the process...
    • manman
    • Thread
    • Replies: 19
    • Forum: Pork
  11. manman

    ET-732 issues - how many other people have seen this?

    I used the Maverick ET-732 for a cook last weekend, and it seemed like all was going well.  Had my WSM at 225 pretty much the whole time, but my spareribs were not passing any of the usual 'doneness' tests even after 7.5 hours, and internal temp was just over 150. After I finally took them off...
  12. manman

    WSM test run temp controls and advice

    I know I don't really need to season the WSM, but I decided to do a dry run anyway just to get some idea of how the vents and water pan.  I'm planning to do some spareribs with a friend tomorrow, I have a few questions about that as well.  I tried to do my homework (been reading a lot of sites...
Top Bottom
Back
Clicky