Does anyone smoke under a pergola or similar structure? Mainly, I want to know if it's safe and if it smells heavily like smoke afterwards. I would like to have shelter while smoking, but not sure of the best way.
Cooked this over BAM Charcoal. Got a pretty nice crust and steady heat. Is this a win?
2 hrs in right now. Are they supposed to curl up like that?
Beef back ribs. Took the membrane off. Seasoned SPG.
Minion method, water in the pan, 250F right now and all vents open.
Just gave it a spritz.
I let this rack of ribs ride at 225 all day 7 hours straight, with the water bowl filled, no sprits , no wrap I just let the fan go.
During the work day too! Love this thing
I am about to do my first smoke on my 18 inch Smokey mountain. I am doing a pork butt about 4 lbs. From what I have seen I want to try to run the Smokey mountain at about 250F, once the bark is set and the internal temperature is about 160 I wrap it tightly in foil with some type of liquid, planning on beer and apple cider vinegar. I then put it back in the smoker until it reaches an internal temperature of about 205. Is this OK so far? I then let it rest, warped about an hour in a cooler before I unwrapped before I pull it apart? Do I just stick the thermometer probe right thru the foil into the meat?
Thanks in advance for the advice, wish me luck.
I already have 2 18” Weber Smokey Mountains.
Local store has a new 22” for $300 and I want it.
I recently got a 14 inch to go with my 18, but I doubted its ability to handle something like an overnight pork butt. Just ran a test with Kirkland briquettes, and I was able to maintain 225-250 for 20 hours with almost a third of the briquettes remaining.
Needless to say I was impressed, it ran way longer than I've heard possible. The only mod was a pizza pan instead of the stock water pan, allowing for more charcoal to fit in the ring. Maybe it would've consumed more fuel with the thermal mass of meat inside or on a cooler day.
Can any 14" owners confirm if this is the norm?
I don’t use water, but I line my pan with foil to keep it clean. Thinking about using lava rocks or sand in place of the foil. Mainly for heat retention. Any brand recommendations? If I chose sand, with any type of sand work? Construction sand, play, sand, leveling sand?
This thing is my favorite purchase of the year! Top grate turkey breast, bottom grate pot full of Cajun stew. 2 hours in - added andouille sausage and tried out the new grate extension setup with corns up top. Staggered stacked cooking! Sorry didn’t take end result photo!
As the title hinted, here’s my very first brisket. I’ve done plenty of pork butts on the WSM but never tackled brisket until now. Figured I’d document the whole process.
Setup:
7lb choice grade brisket from Costco. Trimmed, patted dry, yellow mustard binder, simple 50/50 kosher salt and coarse black pepper rub. Let it rest about 45 minutes before going on.
Fuel and smoke:
Kirkland briquettes as fuel using the Minion method. FOGO post oak chunks as primary smoke wood with apple chunks as accent. First time running my Inkbird fan controller and it held 250°F essentially the entire cook with minimal babysitting. Genuinely impressive piece of kit!
Cook:
On the smoker at 2:04pm. Had a minor wood chunk situation early on where nothing had caught so I pulled two chunks and placed them directly on the hot coals which solved it quickly. Thin blue smoke from there on out.
Stall hit around 165°F and sat there for nearly two hours. Added a foil boat at the 6 hour mark which broke the stall almost immediately. Pulled at 190°F internal at the thickest point at 10:20pm. 8 hours 16 minutes total cook time.
Sous vide hold:
(This is where the haters might do their best work.)
Rest 30 minutes tented, collected every drop of foil boat juice, vacuum sealed with a tablespoon each of homemade prime NY strip tallow and Wagyu tallow from Costco. Into the Anova at 150°F for an overnight hold.
Developed a small bag leak overnight and lost some liquid but captured most of it. I’ll have to double bag next time.
Finishing touches:
Pulled from the water bath and collected what juices I could, took out back and hit it with the torch until the crust developed again. Sliced and served.
Result:
Bark is present but not amazing. Smoke ring is consistent and flavor is good! The post oak did exactly what it was supposed to do. Texture was slightly tougher than ideal which I’ve since diagnosed as a slicing angle or even meat quality issue rather than a cook one.
What I’d do differently:
Overall I’m quite pleased with this first attempt. The Inkbird and WSM combination made the actual cook surprisingly manageable.
Happy to answer questions on any part of the process.
Hello everyone. Have a couple quick questions that I hope some folks more knowledgeable than me may be able to answer. I’ll be doing some test cooks with ribs later this week and am gearing up for a larger cook in a couple of weeks. As such, I bought a hanging rack for ribs and will be trying my hand at it instead of the 3-1-1 . First time for everything. But hoping the collective brain trust here can share some of its wisdom.
My setup
22” WSM
Hansuker vortex plate and charcoal basket combo
Hansuker rib hanging kit
FireBoard with a blower
Fogo gold bag lump charcoal
Apple and hickory wood chunks in a 5:1 ratio
My plan is to cook 3 racks of St. Louis ribs all being hung, all with the same rub (Memphis dust) and no wrap cooked at 250°
The variables I’m testing
Should I remove the membrane?
To test I will remove it from 2 of the ribs and score it on the third
Should I spritz?
To test I’ll have a 50/50 mix of apple juice and vinegar that I will be applying to one of the no membrane racks every hour
If anyone has advice on these questions that would be fantastic.
Other questions I’m not sure on but would love feedback on.
Since I’m using a blower, where should my ambient probe? At the top just where the ribs are hanging or maybe half down to get more of an average?
How long should I expect these to go before they are done?
Is spritzing every hour too much? Not enough?
Please any advice on anything of the above would be great!
And thank you in advance.
Hey, buying a WSM next week and was just wondering what accessories or additional items we should buy to maximize the experience. Family of 5, real amateur in the smoking department, buying the 18.
Sharing for my husband//
Smoking a pork shoulder!
Internal temp is 162F now wrapped after six hours. Smoker is at 250F and holding. Excited!!
Looking to sell a gifted Smokey Mountain 22” largest smoker. Used maybe 3 times not by me and looks new. Sorry no pics. Probably 5 years old. No rust clean grates with all accessories ( all grill grates and round water thingamajig. What should I sell at $200 ?
First long smoke of the season. Got to probe tender in about 10hrs for this 7lb pork butt at around 250 degrees.
How much lump or briquettes do you normally go through for this long of a cook? I used a chimney of lump on top of a bit of leftover useable kingsford that was still in the WSM. Added about another half chimney of lump for the last 3 hours of my cook.
Hi,
I'm looking to trade my 22" WSM in good condition for an 18" in good condition plus cash. She's done me well but I've been using my OK Joe Offset for larger cooks. Live in NJ but am flexible. PA/NJ/NY/DE. The cover is included and the mods are listed below.
Mods: LavaLock Gasket on door and where lid meets the top. Lavalock Firedial and double grates on bottom to keep charcoal burning longer.