Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mwheeler335

    new guy from RI

    And some spares. Smoked on the WSM And finished on the propane..
  2. PART_1415494425001_20141108_195322.jpg

    PART_1415494425001_20141108_195322.jpg

    • mwheeler335
    • Media item
    • Comments: 0
    • Album: new guy from RI
  3. mwheeler335

    new guy from RI

    And some dinosaur bones in cabernet sauce
  4. cabernet beef back ribs2.jpg

    cabernet beef back ribs2.jpg

    • mwheeler335
    • Media item
    • Comments: 0
    • Album: new guy from RI
  5. mwheeler335

    new guy from RI

    My latest pulled pork. Beer and citrus.
  6. new guy from RI

    new guy from RI

  7. pork carnitas simmered in beer and citrus.jpg

    pork carnitas simmered in beer and citrus.jpg

    • mwheeler335
    • Media item
    • Comments: 0
    • Album: new guy from RI
  8. mwheeler335

    new guy from RI

    hi Gary Pics will have to wait a bit. We got some snow here today and everything is under covers.
  9. mwheeler335

    new guy from RI

    Thanks for the warm welcome. I'll post some pics of my most recent cooks tomorrow...pm guessing Qview is pics of the goods still on the BBQ?
  10. mwheeler335

    New to Charcoal- WSM question

    I use kingsford blue bag primarily because it is cheap, reliable, and readily available everywhere. I also sometimes will mix lump and briquettes, the lump gives a Nice smelling smoke and flavor. For lump I like Stubbs, and cowboy brand.
  11. mwheeler335

    new guy from RI

    Hi everyone My name is Mike, I'm from RI. I've been getting the newsletter for over a year now, but just realized there is a forum! Doh! Anyway, I have an 18in WSM, 22in Weber kettle, and a brinkmann gas grill. Any one of these are in use at some,point in the week, even in the blistering cold...
Top Bottom
Back
Clicky