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  1. socalq

    Safely Defrosting Brisket

    I have a frozen 12 lb vacuum-packed brisket packer that I'd like to smoke Friday night. In a perfect world, I would want to have the meat defrosted by Friday morning so I can rub and inject it. I don't think it will be defrosted in 24 hours if I let it sit in the refrigerator. What's the...
    • socalq
    • Thread
    • Replies: 5
    • Forum: Beef
  2. socalq

    WSM Sticky Lid

    Friends: I have a Weber Smokey Mountain, and in just about every cook the lid gets so sticky that it's almost impossible to open. I regularly clean the lip of the smoker body and the lip of the lid with a steam cleaner, and when I'm done they are as clean as new. What I suspect is happening is...
  3. socalq

    Best method to light lump?

    I smoked a rib-eye roast this weekend (which turned out great!). I used lump charcoal for the first time. I found that it burned evenly and held temps pretty well. The only question I had was how to best start it. I used the "Minion Method" that I've been using for briquettes, but it seemed to...
  4. socalq

    Temp variations

    I ran a boiling water test and came up with the following results: CYBERQ WIFI Pit: 205 Food: 206 MAVERICK Pit: 213 Food: 214 THERMAPEN 209 OTHER DIGITAL PROBE THERMOMETER 209 My sense is to trust the Thermapen for food temp. What should I do about the 8° variation between the Maverick and...
  5. socalq

    Cooking time for boneless rib-eye roast?

    Smokers -- I picked up a beautiful 9 lb boneless rib-eye roast at Costco today. It's on the menu for dinner Sunday night. I'm planning on doing it low-and-slow with just an olive oil and SPOG rub. At +/- 225*, how long should I figure it will take to cook this slab o' beef? (Brisket takes...
    • socalq
    • Thread
    • Replies: 5
    • Forum: Beef
  6. socalq

    Smoked Cod?

    Smoked cod, when you can buy it, is ridiculously expensive here in SoCal. Does anyone have a good recipe so I can try smoking some cod filets myself? Thanks!
    • socalq
    • Thread
    • Replies: 24
    • Forum: Fish
  7. socalq

    Grill cleaning questions...

    I've used my WSM maybe 10 times since I bought it new from Amazon. When I'm done, I take both grills and soak them in a tub with hot water and a few squirts of Costco dish soap. I let them soak anywhere from a few hours to overnight. Then I use a scrubber simillar to this one to clean the...
  8. socalq

    Turkey Breast Brine Time

    I'm going to smoke a couple of turkey breast halves (an entire breast split into two pieces). Each weighs between 3.5 and 4 pounds.  I'm going to use the Slaughterhouse Brine. How long should I brine each half-breast? Thanks for your advice, everyone!
  9. socalq

    Bark when cooking brisket fat side UP

    I've always smoked my briskets with the fat side DOWN. Lately I've been thinking of trying one fat side UP, just for kicks. Two questions come to mind, however. First, what happens to the rub that is on the bottom? Does the rendering fat tend to "wash" it off? Second, since bark won't form on...
    • socalq
    • Thread
    • Replies: 6
    • Forum: Beef
  10. socalq

    Internal Temp for Prime Rib -- Medium/Medium-Well

    My family isn't big on rare or medium-rare meat. We like ours medium or medium-well. I'm going to smoke a prime rib (or standing rib roast) tomorrow. What internal temp should I shoot for to have the meat come out medium? I'm hoping that after it rests awhile, the slices from the outer portions...
    • socalq
    • Thread
    • Replies: 13
    • Forum: Beef
  11. socalq

    Adding wood during LONG brisket smoke

    I have a WSM 18.5.  I sometimes smoke brisket in LONG overnight smokes -- like starting at midnight and going 14 hours at 225. It occurred to me that during the first part of the smoke, when I'm asleep, once the wood chunks burn off there's no "thin blue smoke" until I wake up in the morning and...
    • socalq
    • Thread
    • Replies: 7
    • Forum: Beef
  12. socalq

    Turkey Time!

    I'm doing a Thanksgiving "test run" on Tuesday. I'm trying to decide what time to put the bird into the smoker to have it ready to serve by 6:00. The bird is 12.5 lbs. I'm going to be smoking at about 275°. Even though I'm going to go by breast and thigh temperature, is there a...
  13. socalq

    Drying Bird After Using Slaughterhouse Poultry Brine Recipe

    Friends: I'm brining a 5 pound chicken using the Slaughterhouse poultry brine recipe. I've heard that after I take the bird out of the brine, I should dry it off, put it on a plate, and let it sit in the refrigerator overnight uncovered. This is supposed to help ensure the skin will be nice and...
  14. socalq

    Wood -- Cubic Inches vs. Pounds

    Friends -- Some websites list wood by cubic inches, and others by pounds. Is there are rule of thumb as to how many cubic inches equal how many pounds (or vice-versa)? Thanks! Scott
  15. socalq

    New guy from Southern California

    Hi all! Greetings from Southern California. I just signed up for SMF. I'm relatively new to smoking, and have recently purchased a WSM 18.5. So far I've successfully smoked some chicken, and not-so-successfully smoked some ahi tuna. But, the trial and error is half the fun! I'm looking forward...
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