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  1. bakedbean1970

    New 14.5 WSM

    The 14.5 is sweet. I Dont feel bad using the small one when i just want to do one rack of ribs chicken or a tri tip. Dont have to waste so much fuel.
  2. bakedbean1970

    first smoked meatloaf on the WSM 14.

    Smoked it in a round pan full of holes. Came out very moist. I love the WSM 14. I have never had a bullet smoker as consistent in temp.
  3. bakedbean1970

    first smoked meatloaf on the WSM 14.

    Smoked at 250 for a few hours to 160 internal temp. Rested about half hour. Very tasty and a nice smoke ring to boot.
  4. 20140413_182740.jpg

    20140413_182740.jpg

    • bakedbean1970
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    • Album: first smoked meatloaf on the WSM 14.
  5. first smoked meatloaf on the WSM 14.

    first smoked meatloaf on the WSM 14.

  6. bakedbean1970

    first smoked meatloaf on the WSM 14.

    Rain let up just enough to get the meatloaf on. Smoking over lump charcoal mixed with cherry wood chips. Will add qview as i go along.
  7. 20140413_150946.jpg

    20140413_150946.jpg

    • bakedbean1970
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    • Album: first smoked meatloaf on the WSM 14.
  8. bakedbean1970

    New 14.5 WSM

    Bought one at christmas. Nobody in sw colorado carries them so I got it on amazon for $199 free shipping. Holds heat excellent for several hours. Flavor is much better than my electric which I use for sausage.
  9. bakedbean1970

    the Rib shack

    Depends on the temp. I have to smoke my ribs 5 ir 6 hours because my smoker tops out at about 225. I have done ribs in 3 hours on a stick burner at 250-275 though.
  10. bakedbean1970

    Que-View of "afterthought" 3-2-1 ribs

    Looks good. I just finished a rack of baby back ribs on my cajun injector smoker using 3-2-1 method. Simular method of rub and removed membrane. Sauced mine and finished back on the smoker but i bet finishing on the grill carmelized them nicely for you.
  11. bakedbean1970

    cajun injector

    Heat may be pretty uneven if the element is on the far right like my single width cajun injector.
  12. bakedbean1970

    Beware of Bradley Smokers

    Cabelas, bass pro, and ace hardware usually carry them.
  13. bakedbean1970

    outside temp

    I had a bradley about 10 years ago. Smoked pork butts and turkey in the winter with no problem. The units were well insulated. Should be just as well made now. Might as well try it so you know what it can do..
  14. bakedbean1970

    1st jerky

    I have a whole box of unfinished hickory flooring scraps. I use only one chunk about 4 inches long for a batch of jerky.
  15. bakedbean1970

    cajun injector

    Vent wide open. No water in the pan. Take it easy on the smoke the first time until you get used to how strong of a smoke flavor you want.
  16. bakedbean1970

    Kielbasy

    temp sounds fine. I bet it was the water pan. I was taught to dry the casings and then apply smoke. Maybe one of the sausage gurus can confirm.
  17. bakedbean1970

    Kielbasy

    I never put water in the pan for smoked sausages. The casings need to dry out for even smoke and color.
  18. bakedbean1970

    Rubs seem too strong

    I also make all my rubs and apply liberally. But i also foil large pieces of meat. I find that the bark loses intensity after steaming in foil for a while and is never overpowering.
  19. bakedbean1970

    Kielbasy

    The fact that the front sides of each ring are a nice color make me wonder if the center of the smoker was too cool. It seems in my smoker that i dont get good color until the sausage gets over 130s IT.
  20. bakedbean1970

    Sausage recipes?

    What is it you do not like about Ryteks recipes? I have looked at many recipes for common sausages such as brats, keilbasa, italian, breakfast etc... the recipes are very simular other than small differences in the amounts. When i first started making sausage i used Eldon Cutlips recipes...
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