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  1. weberlamp

    Brown sticky stuff left all over the inside of my smoker after smoking??

    I dont clean mine, i let all that residue act as seasoning, seals up the gaps in the lid, and door.  If you are always getting brown flake, keep the top vent open or use a little less wood.
  2. weberlamp

    Seasoning a weber smokey mountain 18.5

    Do a nice burn with a few chunks of hardwood.  You will notice that when you first put it together it will rattle a lot, as you will have metal on metal friction, once it gets nicely seasoned the lid, and bottom sections, and door will have nice coating of grease and smoke residue, that will...
  3. 275 gallon Oil tank temp concerns

    275 gallon Oil tank temp concerns

  4. weberlamp

    275 gallon Oil tank temp concerns

    I recently acquired a 275 gallon oil tank pig roaster.  It has 2 charcoal baskets in the bottom and a cooking grate.  I have not had the chance to put fire to it.  One potential concern I have is will i be able to cook at 225-250 with heat directly under the meat.  My concern is that the heat...
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    grate and boxes.jpg

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    front.jpg

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    front open.jpg

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  8. weberlamp

    FREE KCBS Team Sponsorship Program

    I visited the fire craft site, I struggled to fond exactly what fire craft does for my team.  I understand that I have the opportunity to win a monthly drawing, and I get a 25 dollar gift card, but after that what is the advantage for the team?  I am not doubting this offer just trying to get as...
  9. weberlamp

    Sparerib and bellie trimmings

    I have 5 lbs of trimmings from some spares i did last weekend, and 3-5 lbs of trimming from some bellies, any thought as to what I could do with all of this aside from sausage.  I was thinking I could braise it, or use it in a pork stew?  Thoughts or recipe suggestions greatly appreciated.
  10. weberlamp

    I think I want one...AMNPS...HELP!!

    I have heard nothing but great things about the A-MAZE-N line of products.  I think i want one.  But which one should I get.  I currently have a WSM, along with a Weber smokey joe and a kettle.  My thought is that I would use it to smoke cheese, cold smoke salmon and generate smoke on my grills...
  11. weberlamp

    Turkey Panic!

    If the breast gets done befor the rest of the parts you can put a damp towel on the breast, or tent it with foil to keep from drying out.
  12. weberlamp

    I think I’m getting the short end of this stick!!!!

    Cut your losses, dont make the next 20 any harder than they need to be.
  13. weberlamp

    Howdy gang. What ya cookin?

    Smoked salmon and a 14 pounder, I am also helping a buddy smoke his first turkey, I feel like I am passing the torch....So proud
  14. weberlamp

    Competiton Bark????

    I have tried every configuration of foiling, in regards to time, temp, and rest.  My go to now is smoke unfoiled for 12 hours, foiled for 2 hours on the smoker, and 2 hours in the cooler, still in foil, and wrapped in a towel.  The 12 hours gives it enough time to develop a great bark, the butt...
  15. Salmon and Pork Ribs, and Chicken oh my

    Salmon and Pork Ribs, and Chicken oh my

  16. weberlamp

    Salmon and Pork Ribs, and Chicken oh my

    Went to Costco and bought some of my favorites.  1 side of farm raised salmon, 3 racks of St. Louis style ribs.and 2 whole chickens. Salmon was brined for 18 hours.  Then dired for 6 hours.  Chicken was brine for 24 hours and then rubbed herb butter under the skin, finally covered it with dry...
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    IMG_2993.jpg

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