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1
Posted on 4/26/13 at 5:27 pm to kfizzle85
So the thermometer listed earlier is the best? Maverick I think? And kingsford charcoal, and lastly where do y'all buy your wood chunks? (Grocery, bps, cabelas, etc?)
Posted on 4/26/13 at 8:49 pm to Eddie Vedder
quote:
how exactly where you using the chimney inappropriately
well i was kind of building a pyramid around a weber starter cube. completely missed the fact that you light from the bottom and the coals will heat from bottom to top.
Posted on 4/26/13 at 8:52 pm to Sherman Klump
quote:
where do y'all buy your wood chunks?
Amazon.com
Academy
Posted on 4/27/13 at 12:55 am to Sherman Klump
I generally find them in grocery stores. frick this jack daniels branded bullshite, get some real cherry or apple (or oak from a buddy). You can find hard wood (hickory, mesquite) pretty much anywhere. Chunks are good, chips are for rookies.
Posted on 5/6/13 at 9:14 pm to Neauxla
I'm pulling the plug on a WSM this week. Pretty excited. Suggestions for the first smoke? I'm leaning toward chicken or a turkey breast.
Posted on 5/6/13 at 9:17 pm to Mr Fusion
If you do either of those I'd highly suggest brining. Turkey takes some flavor easily, so go light on the wood or it'll get bitter right quick.
Posted on 5/6/13 at 9:22 pm to kfizzle85
Thanks for that tip. What do you like to smoke?
Posted on 5/6/13 at 10:03 pm to Mr Fusion
I started out with pork butt because everyone loves out and it's incredibly forgiving. I like doing brisket, although that took a little bit of practice. If I smoke chickens I crisp the skin on the grill first, in addition to brining. Turkey and chicken don't need to smoke at 225/250, they don't have all the fat of a pork butt or brisket.
Recently I cold smoked some fish and some cheese, random veggies are always good with a fruit wood imo. I just try and be creative. Ribs are fine and all, they just get boring and I don't find that they taste much different than just doing them on the grill. Smoked some oxtail a few weeks ago, people seemed to really like the smoked Mac n cheese I made a few months ago too. I think like most cooking, once you get a handle on the flavor profile of various types of wood, you can really take it wherever you want.
Recently I cold smoked some fish and some cheese, random veggies are always good with a fruit wood imo. I just try and be creative. Ribs are fine and all, they just get boring and I don't find that they taste much different than just doing them on the grill. Smoked some oxtail a few weeks ago, people seemed to really like the smoked Mac n cheese I made a few months ago too. I think like most cooking, once you get a handle on the flavor profile of various types of wood, you can really take it wherever you want.
This post was edited on 5/6/13 at 10:04 pm
Posted on 5/6/13 at 10:31 pm to kfizzle85
Did a butt on my WSM Saturday. I think I didn't start with enough charcoal because the temp started dropping after 3 hrs. I'll get it figured out.
Posted on 5/6/13 at 11:36 pm to kfizzle85
Smoking my first butt this weekend. I bought the maverick E732. Any suggestions of how to get the probes in the smoker?
Posted on 5/7/13 at 4:14 am to Sherman Klump
Not sure about the particulars of that one, but I just slide the probe wires on the top and put the lid on.
Posted on 5/7/13 at 6:26 am to Sherman Klump
Posted on 5/7/13 at 11:19 am to kfizzle85
So your lid rest on the wires?
Posted on 5/7/13 at 11:36 am to jmon
That's pretty cool.
I have only used mine once and I put the smoker probe through the top vent and the meat probe had the lid sitting on top of the wire.
I have only used mine once and I put the smoker probe through the top vent and the meat probe had the lid sitting on top of the wire.
Posted on 5/7/13 at 12:27 pm to Neauxla
Congrats on the WSM. Love mine and use it every chance I get.
Posted on 5/7/13 at 2:17 pm to Sherman Klump
Yeah, lid just rests on the wires. Never had any issues with it and the lid is so heavy to begin with that the wires don't prop it up in any way.
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