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  1. pigsmoke

    Spatchcocked Chickens on WSM

    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?
  2. pigsmoke

    Whole Chicken Brine

    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...
    • pigsmoke
    • Thread
    • brine spatchcock whole chicken
    • Replies: 12
    • Forum: Poultry
  3. pigsmoke

    Cast Iron Casserole Pot

    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...
  4. pigsmoke

    First Overnight Smoke - Need Tips/Advice

    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...
  5. pigsmoke

    First Smoke! Help Needed!!

    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
  6. pigsmoke

    Newbie Question regarding Ribs

    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...
  7. pigsmoke

    Just ordered my new WSM!!!

    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...
  8. pigsmoke

    Pellicle Question

    Hey all,  After doing some research on here about developing a pellicle, I'm still a little confused and have a couple questions regarding it: Is a pellicle required for all meat types or just fish and bacon? Is it needed for hot smoking, cold smoking or both? If one is smoking a whole...
  9. pigsmoke

    Flipping/Turning Question

    Hey all,  I was wondering if there is a need to flip or turn your meat during the smoking process. I'm sure the answers can vary depending on the meats being smoked, the type of smoker, and a number of other things so any and all answers/responses are be greatly appreciated. Thanks in advance.
  10. pigsmoke

    New Member from Canada

    Hey Everyone,  My name's Chris and I live in Vancouver B.C. I have long enjoyed BBQ and smoked meats and am finally deciding to try my hand at this fine culinary art. I am a beginner to smoking meat in every essence of the word and am hoping to gain some knowledge and direction from this forum...
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