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  1. My Prime Rib Saturday

    My Prime Rib Saturday

    • wsm3189
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  2. wsm3189

    My Prime Rib Saturday

    Picked up a nice 9.5 lbs prime rib and minimally seasoned with salt and pepper. Second time with RO lump and a little hickory and pecan chunks. Prepped some vegs for an au jus. Also day before I put some baked beans and some mac/cheese on the smoker. For the sweet to the beans I used some...
  3. Time to eat.jpg

    Time to eat.jpg

    • wsm3189
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    • Album: My Prime Rib Saturday
  4. Prime Rib just out of the smoker.jpg

    Prime Rib just out of the smoker.jpg

    • wsm3189
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    • Album: My Prime Rib Saturday
  5. 9.55 lbs Prime Rib.jpg

    9.55 lbs Prime Rib.jpg

    • wsm3189
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    • Album: My Prime Rib Saturday
  6. Royal Oak Lump

    Royal Oak Lump

    • wsm3189
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  7. wsm3189

    Royal Oak Lump

    Here are a couple pics
  8. Meatloaf Done.jpg

    Meatloaf Done.jpg

    • wsm3189
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    • Album: Royal Oak Lump
  9. Meatloaf Prepd.jpg

    Meatloaf Prepd.jpg

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    • Album: Royal Oak Lump
  10. wsm3189

    Royal Oak Lump

    A little more info. I started with about a quarter of a 12 lbs bag, used a chimney to get going. I didn't  take notice of the exact time to get up to temp. Just was longer than with the briquets and the temp fluctuated for a good 1.5 hr or more. The vents were all wide open for most of the...
  11. wsm3189

    Royal Oak Lump

    Yes, helps a  lot. I will do this for my next cook. Thanks  
  12. wsm3189

    Royal Oak Lump

    Thank you, I bet you hit the nail on the head with the water in the pan. Thanks a lot.  
  13. wsm3189

    Royal Oak Lump

    I usually use Kingsford in my WSM, but wanted to try the lump. Had a difficult time getting it to 225-250 range and keeping it there. It needed constant attention, so I finally added Kingsford to it. Any suggestions?
  14. wsm3189

    Christmas Turkey and Ham help please - Updated with Q-View

    The only suggestion I would make is if possible use a fresh, not frozen, bird. I've done both and I do find a better taste with the fresh. Plus the frozen may have  been processed with the "enhanced solution" that adds more salt.
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