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Hey all,
I'm smoking a couple spatchcocked chickens on my WSM 18 on Sunday. I'm planning on injecting the birds with creole butter and smoking with cherry wood at around 275* and I have a question for all the experts here: Do I fill my water pan or leave it empty?
That sounds delicious! Thanks for the reply! that's a method i may have to consider doing. Space and time is a concern for me so the brine method may not work out. I should have the space to marinade them over night though!
I really appreciate the response. I have a WSM 18" as well, which is what I'll be using to smoke these birds. Injecting with creole butter sounds like a pretty good idea. Have a recipe you'd like to share?
Hey all,
I hope I'm not beating a dead horse here, but I have a question regarding whole chickens and brining them. I'm planning on smoking two spatchcocked chickens this coming Sunday and I was wondering; Is it 100% necessary to brine these birds first? If I don't, what are the potential...
Hey all,
Recently I acquired a new cast iron casserole pot which is about 5qt. in volume. It says on it that it is "Pre-seasoned" and ready to use. From what I've read, I should get rid of that pre-seasoning and re-season it with flax-seed oil. Is that the best thing I can do for it? What is...
This recipe looks absolutely amazing. I'm looking to try my hand at it this weekend and have just one question for you Pinto; what is the ratio of maple syrup to brown sugar in your mop?
Thanks in advance
Hey everyone,
Tomorrow I am having all the family plus a few friends (approx. 20 people) over for my brother's birthday. I have two 7.5 lbs bone in Boston Butts that I am smoking and am assuming that I will need around 15 hours for my IT to hit the desired 205*F. My questions are: Should I...
So it turns out my buddy is bringing up a Butt (unsure of the size, he's going to weigh it today) and I was wondering: Since both ribs and butts get smoked at 225*F can I put the butt on and then a few hours later put the ribs on? I have a WSM 18.5 and I was thinking if I put the butt on the...
I have just completed my first smoke, and I over estimated the amount of lump I required. How should I extinguish my coals? Any and all help is appreciated.
PigSmoke
Hey y'all,
This coming weekend I am going on a family camping trip, and I've decided I'm going to bring my new WSM with me. I'm planning on smoking some ribs for the lot of us to enjoy and I was wondering if I should rub the ribs at home before leaving for the trip, or leaving them bare and...
Thanks all for the well wishes! I have done lots of reading on the "Minion Method" and how to smoke ribs, butts, chickens, and all the others, so I just can't wait until it shows up and I can get to smoking. I was waffling back and forth over whether or not to get the 22.5" but I only have 3...
As the title reads, I just ordered my Weber Smokey Mountain off of Home Depot's website and needless to say I am thrilled. I went with the 18.5" model and I can't wait for it to arrive and get started on smoking some delicious meat!
Well, that's all I wanted to share with you. I couldn't keep...