May 27, 20241 yr On 5/22/2024 at 10:03 AM, stc said: have made zero mods to mine and it still works fine after 15 years. you can buy all the fancy shit you want but it doesn't require a goddamn computer to cook bbq. Yeah, I don’t anticipate make changes anytime soon. I’m comfortable working with it as is. I’ve cooked during wintertime and blocked the wind with a trash can and other barriers. I think I can mostly get by just cooking when the weather suits. Speaking of weather, today’s forecast was for rain. It was supposed to rain. So I figured I’d wait til tomorrow to fire up my new WSM. But instead today turned out to be a nice day, mostly sunny with temps in the 70’s. It has been a little windy. Hopefully it stays nice tomorrow because that’s when I plan to smoke some ribs. I put the thing together today. Super easy. I’ve got my thermometer, I’ve got my ribs, Ive got sausages (there’s always room for sausage), I’ve got some beer and a nice cigar. I’m ready and rarin’ to go.
June 7, 20241 yr Apologies in advance because I'm sure it's been addressed at various places throughout this thread, but what size packer can I reasonably fit inside a 18.5?
June 7, 20241 yr 2 hours ago, TexasHooch said: Apologies in advance because I'm sure it's been addressed at various places throughout this thread, but what size packer can I reasonably fit inside a 18.5? You won't. someone will be along shortly to advise if you bend here and angle the point at 40 degrees to the declination of the ..... it will fit.
June 7, 20241 yr 4 hours ago, TexasHooch said: Apologies in advance because I'm sure it's been addressed at various places throughout this thread, but what size packer can I reasonably fit inside a 18.5? in my experience anything over 14lbs is a tight squeeze. they shrink as they cook though so as long as you get it in there it's going to shrink to a manageable size.
June 8, 20241 yr Wrap a brick or even an empty beer can in foil and drape the brisket over it if it doesn't fit flat.
June 8, 20241 yr 13 hours ago, Sam Lin said: Wrap a brick or even an empty beer can in foil and drape the brisket over it if it doesn't fit flat. it works best if you empty the can yourself before you put the brisket on. And empty several more during the cook.
July 6, 20241 yr Popular Post After 17 years of use I finally made my first mod to the wsm and added gaskets around the fuel door and lid. Had noticed some uncharacteristic leakage the last few cooks. Problem fixed, held temp like new. Curious how long it's gonna run before I have to get a new one, I think it's got at least another decade. Anyway, pastrami beef ribs...
August 3, 20241 yr From the files of I could fuck up Christmas: I grabbed a brisket yesterday to smoke overnight and take to a gathering at a friend's house this evening. I put the brisket on at about 10:30 p.m., set the BBQ Guru for 265F, and went to bed. Naturally, I forgot to shut down the other two vents I had open to get it up to temp. My probe alarm went off at 4:30 a.m. telling me the meat was at 180. I ran out to the WSM, realized my mistake when I saw the pit temp sitting at 305F. I wrapped the brisket with hot tallow drizzled all over it, and set the controller to 250F. Alarm went off again at 6:30 a.m. Internal was at 203, and it probed perfect. So I took it off and let it rest for a couple of hours. I put it in the oven on low/warm (145F) for a couple of hours, then moved it to a cooler while I cooked sausage. I've never cooked a brisket in 8 hours before. Bark wasn't superb, but it wasn't bad either. I assume it will be delicious, but I feel like such a dumb ass. Edited August 3, 20241 yr by dcbc
August 3, 20241 yr Hot and Fast method. Many, many people do exactly what you did- just on purpose. It'll be great.
August 4, 20241 yr 4 hours ago, TexasHooch said: Hot and Fast method. Many, many people do exactly what you did- just on purpose. It'll be great. It was super good. Can't remember making a better one. Not sure what that white shitz in in the picture. Wasn't something that interfered with anything. Edited August 4, 20241 yr by dcbc
August 4, 20241 yr 18 minutes ago, dcbc said: It was super good. Can't remember making a better one. Brother you missed an entire era on shaggy... At any rate did it turn out as good with the juicy flat as your usual product? I didn't tallow back in those days but I didn't have flats that looked like yours and sometimes I ponder whether it was the high heat.
August 4, 20241 yr 1 minute ago, Baboontyme said: Brother you missed an entire era on shaggy... At any rate did it turn out as good with the juicy flat as your usual product? I didn't tallow back in those days but I didn't have flats that looked like yours and sometimes I ponder whether it was the high heat. I caught some of it, but in the end, I was really surprised that the flat and point were the exact same temps. The flat was better than when I've done it the same way at a low temp. It was a pretty decent choice brisket. So a little high heat probably helped it. The tallow didn't hurt.
August 4, 20241 yr 5 hours ago, TexasHooch said: Hot and Fast method. Many, many people do exactly what you did- just on purpose. It'll be great. and those people fuck over their investors.
August 12, 20241 yr Forgot we had this thread here, so.. speaking of hot and fast on the WSM: did some hot and fast babies a few weeks ago. Went old school with a sop (as evidenced by the onions on the grate). Ribs had a good bite, and I enjoyed the old school charcoal and sop flavor. Could have been a bit saltier. 1.5hrs total cook time, I believe. Edited August 12, 20241 yr by UncleBuck
August 17, 20241 yr Drive by post here, but if you want to cook a brisket, don’t mess with an 18.5. Get the big one.
August 17, 20241 yr I'm Doing some spares on the WSM today. I'm using some seasoned red oak from all the tree-branch destruction we had from storms in May. The smaller bits are nicely seasoned at about 18% water content. Got some good color at 2.5 hours in.
August 17, 20241 yr How do you season the wood? I'm sure I could Google but I don't want to. Air, keep dry, time. Cut it, split it, stack it, and wait. Larger pieces might take a year. The little pieces dry out in this heat pretty quickly.
August 19, 20241 yr On 8/17/2024 at 8:58 PM, dcbc said: Yes , sir WSM Facebook group: "Wow those look burnt." Me: "How do I get to where you're at?"
November 2, 20241 yr Author @dcbc's new digs reminded me that I did a couple racks myself a few weeks ago.
November 2, 20241 yr Author Not gonna lie, they were just about perfect all around. Just enough pull to keep it on the bone when you picked it up; slightly sticky, but not too much; and the right balance of smoke/rub. Edited November 2, 20241 yr by thunderlounge
November 9, 20241 yr It was late, it was dark, I needed to add some charcoal and didn’t want to remove the center section. I needed a makeshift chute to add charcoal through the door of my 18” and found that trimming the flaps of a 12-pack soda box worked pretty well.
May 31May 31 My WSM hasn't gotten much love since I got my offset, apart from being the Thanksgiving workhorse. That changes today. I'm having a first go at pork steaks. Running with no water pan for a direct fire cook with the DigiQ to hold it at 250F. Wish me luck.
May 31May 31 34 minutes ago, thunderlounge said: I did similar last weekend. Came out spectacular. I keep laughing thinking that's under $20 worth of meat. I can't believe I haven't done these before. Edited May 31May 31 by dcbc
May 31May 31 Author 39 minutes ago, dcbc said: I keep laughing thinking that's under $20 worth of meat. I can't believe I haven't done these before. That’s funny, because I thought the same thing when I bought mine. Just big, juicy, pork chops. Not exact cut, but same result. Had pretty nice marbling too.
May 31May 31 Just now, thunderlounge said: That’s funny, because I thought the same thing when I bought mine. Just big, juicy, pork chops. Not exact cut, but same result. Had pretty nice marbling too. At 2" thick, they're impressive, particularly if you haven't had one before. I'm looking forward to this.
June 1Jun 1 How did they turn out? Can you cook them medium rare? Might be an economically prudent way to help Jr hit his calorie and protein goals.
June 1Jun 1 19 hours ago, Baboontyme said: How did they turn out? Can you cook them medium rare? Might be an economically prudent way to help Jr hit his calorie and protein goals. They were delicious, but they took far longer than I thought. I cooked them to about 190. I think they'd be pretty tough otherwise since they are cut from the pork shoulder.
June 1Jun 1 20 hours ago, Baboontyme said: How did they turn out? Can you cook them medium rare? Might be an economically prudent way to help Jr hit his calorie and protein goals. Not a good idea to cook neither pork nor poultry medium rare. Reserve that for red meat. When I was a poor student at Texas fueling my weight lifting, the Hancock Center HEB meat sales were how I funded my protein needs. Many a sirloin from the bulk packages were grilled or broiled to great effect. My best strength gains came then with no so-called "gear" required. As for cheap pork, HEB often sells pork butt shoulder roasts for around $.97/lb and in keeping this relevant, it's hard to mess them up in a smoker. They are well marbled and made for smoking IMO. I prefer smoked brisket, but a properly smoked pork butt shoulder roast isn't far behind for a little less than one third the cost.
June 1Jun 1 17 minutes ago, sith_horn said: Not a good idea to cook neither pork nor poultry medium rare. Reserve that for red meat. When I was a poor student at Texas fueling my weight lifting, the Hancock Center HEB meat sales were how I funded my protein needs. Many a sirloin from the bulk packages were grilled or broiled to great effect. My best strength gains came then with no so-called "gear" required. As for cheap pork, HEB often sells pork butt shoulder roasts for around $.97/lb and in keeping this relevant, it's hard to mess them up in a smoker. They are well marbled and made for smoking IMO. I prefer smoked brisket, but a properly smoked pork butt shoulder roast isn't far behind for a little less than one third the cost. USDA recommends pork to be 145+… 145 is yhe low end for medium rare. And usda absolutely goes conservative on shit like that.
June 2Jun 2 HEB is really still selling sub $1.00/lb pork butt? Kroger quit that during COVID. Cheapest it gets now is $1.99/lb. Man I would kill to have HEB's here.
June 2Jun 2 Try Montreal Steak seasoning on pork steaks. Such an easy cook and the flavor pairs really well. I don't check temp at all, just poke and wiggle them, pull when they loosen up. I think I have photos in the kamado thread somewhere.
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