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Featured Replies

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.

  • 2 weeks later...
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  • 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

  • Wagyu Brisket FTW Sent from my iPhone using Tapatalk

  • Yes , sir

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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?

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.

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. 

Wrap a brick or even an empty beer can in foil and drape the brisket over it if it doesn't fit flat.

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.

  • 4 weeks later...
  • 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...c5596f87fc32270835ab04d587a95067.jpg887e4359ed254cfc18aa7bc38d76472c.jpg

  • 4 weeks later...

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 by dcbc

Hot and Fast method.  Many, many people do exactly what you did- just on purpose.  It'll be great.

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.



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Edited by dcbc

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. 

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.

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.

  • 2 weeks later...

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. 

ribs1.thumb.jpg.70235270d71ab842ce52f272a9948071.jpg

Edited by UncleBuck

Drive by post here, but if you want to cook a brisket, don’t mess with an 18.5. Get the big one. 

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.


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How do you season the wood? I'm sure I could Google but I don't want to. 

 

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.



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  • Popular Post

Yes , sir

ca4fd93de8ebc5210dfd093edb36a962.jpge54a0bec5f9bc9790a90357d216f9768.jpg

On 8/17/2024 at 8:58 PM, dcbc said:

Yes , sir

ca4fd93de8ebc5210dfd093edb36a962.jpge54a0bec5f9bc9790a90357d216f9768.jpg

WSM Facebook group: "Wow those look burnt."

Me: "How do I get to where you're at?"

  • 2 months later...
  • 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 by thunderlounge

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. 
 

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  • 6 months later...

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. 


 
 

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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 by dcbc

  • 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. 

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.

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. 

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.

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.

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. 

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. 

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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