Who's smoking meat this weekend?

[PJoyce85]

Preparing the new WSM with a seasoning burn for its first run through this weekend. Mac n' Cheese recipe that FinsFan posted and 2 fatties.

 

[finsfan]

Preparing the new WSM with a seasoning burn for its first run through this weekend. Mac n' Cheese recipe that FinsFan posted and 2 fatties.

View attachment 203785

Nice! Let us know how it turns out.

PS, are German Shepards all over the place there?

 

[PJoyce85]

Nice! Let us know how it turns out.



PS, are German Shepards all over the place there?

They're like cats. Feed them once and they never leave. I don't even know where that dog came from

 

[finsfan]

They're like cats. Feed them once and they never leave. I don't even know where that dog came from

Haha hey, I had to ask.

 

[moscoeb]

I am loving it so far. It was a impulse buy from Lowes one day as my intentions were to only get a few pieces of 2 dollar pvc pipe!

For some reason, There isn't any other options for Kamado style grills in my area. I thought Sam's Club had a ceramic model at the beginning of spring but I wasn't paying attention to much to grilling as it was dreadfully cold still.



Going to try some bulgogi beef on that baby this weekend. I ordered a Lodge cast iron wok to try my hand at direct coal cooking in it.

Awesome, glad to hear it has been good for ya.

We have a Bog Green Egg at our firehouse, and I have a vision at home. They are pretty close, but the vision isn't quite able to run as low as the egg. But I can keep it 225-250 no problems. Good enough for me!


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[PJoyce85]

How warm is too warm when smoking cheese?

 

[Remmy]

How warm is too warm when smoking cheese?

90+. It'll start to sweat and melt. I have a wsm and smoke cheese on the top rack at 75-80. Heat is plenty far away from the goods.

 

[PJoyce85]

Damn. I only have the 14.5" WSM and with the heat being closer, the top grill grate settles at 91°. That is in a completely dry smoker. Would ice or water in the bowl help?

 

[rgauthier20420]

Damn. I only have the 14.5" WSM and with the heat being closer, the top grill grate settles at 91°. That is in a completely dry smoker. Would ice or water in the bowl help?

Yep. If you fill the drip pan up all the way with ice, you should be able to maintain low enough to cold smoker lower than the 91 you said it's normally at.

 

[PJoyce85]

I could always just stick the cold smoke tube below the burners on my gas grill and place the cheese on the opposite side. Has anyone tried that? And how long should I smoke the cheese for? I have Gouda and Sharp Cheddar

 

[Remmy]

Two racks of wings.

 

[Darwin18]

Awesome view!

 

[DrunkleJon]

I think I am going to get a brew in and smoke up some ribs on Sunday. Oh how tough my life is.

 

[Darwin18]

I'm going to smoke some ribs this weekend as well.

 

[bob1852]

We're still in fire restrictions until the rain comes (likely ~4th of July and beyond), so no WSM use for me.

I have to cater a lunch on Monday for ~50 people. They've requested my pulled pork. Yeah, this'll be fun with no smoker.

 

[DrunkleJon]

We're still in fire restrictions until the rain comes (likely ~4th of July and beyond), so no WSM use for me.

I have to cater a lunch on Monday for ~50 people. They've requested my pulled pork. Yeah, this'll be fun with no smoker.

Wow, no grillin' nor smokin'? With how contained the WSM is I really do not see how it could start a fire, then again I do not really live in wildfire country like you do.
You can't even do it on a basketball court? Geez, thats no fun. I will eat a few extra ribs for you.

 

[bob1852]

Wow, no grillin' nor smokin'? With how contained the WSM is I really do not see how it could start a fire, then again I do not really live in wildfire country like you do.
You can't even do it on a basketball court? Geez, thats no fun. I will eat a few extra ribs for you.

No charcoal at all.

I could probably use my Weber natural gas grill with wood chip pouches, but that's too much work.

I keep meaning to drag the WSM over to the fire station and ask if using it would really be illegal....

Also thought about just setting it up in my garage, but I'm guessing smoke coming out of the garage door cracks will attract some attention.

 

[Remmy]

 

[DrunkleJon]

No charcoal at all.

I could probably use my Weber natural gas grill with wood chip pouches, but that's too much work.

I keep meaning to drag the WSM over to the fire station and ask if using it would really be illegal....

Also thought about just setting it up in my garage, but I'm guessing smoke coming out of the garage door cracks will attract some attention.

Those B*stards! Firefighters are good people. Give em a call, don't really need to drag the smoker there unless you are going to feed them. Heck bring them some pork if they give you the thumbs up. They should be able to give you a answer over the phone. You may have to talk with the Fire Marshall instead as they know the law better. I hope they give you the green light because without charcoal smoked foods, it really isnt any happiness.

 

[BadDeacon]

Maybe electric????

I plan on doing some pulled pork tomorrow. My dad is coming in town. Might rope him into helping me bottle some C3C as well!!! :mug

 

[PJoyce85]

So with a bowl full of ice, the grate stays in the low 80's. We'll see how it goes...

 

[Remmy]

So with a bowl full of ice, the grate stays in the low 80's. We'll see how it goes...

View attachment 204257

All I do is use 4 pieces of charcoal (laid out in a square) and a small block of wood on top of the coals. No ice or water.

 

[PJoyce85]

I have one of those A-Maze-N cold smoke tubes and it's working great. Only about 15 pellets are lit at a time and with the ice it stays cool enough. Then again, if I didn't do it in the middle of the day it would probably be easier.

 

[moscoeb]

Pork butt for dinner tonight. Started early this morning.



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[blackwb15]

Got a big batch of andouille ready to smoke Monday night. Wish I could find some fresh casings nearby...

 

[calebstringer]

Got a big batch of andouille ready to smoke Monday night. Wish I could find some fresh casings nearby...

Unless you're getting them straight from a butcher, they are not fresh anywhere. I bought "fresh" from an Italian grocery, and when I picked them up in water, they said they come salt packed to them, and they soak and rinse.

So, ever since then, If I find them salt packed, I pick up 2-3 of them and toss them in the fridge. They essentially will last forever.

 

[calebstringer]

Oh, also smoking BBQ beans, BBQ chips and 3 racks of baby backs Sunday/Monday

 

[blackwb15]

Unless you're getting them straight from a butcher, they are not fresh anywhere. I bought "fresh" from an Italian grocery, and when I picked them up in water, they said they come salt packed to them, and they soak and rinse.

So, ever since then, If I find them salt packed, I pick up 2-3 of them and toss them in the fridge. They essentially will last forever.

That's been pretty much my experience as far as trying to locate fresh ones. I'm glad to hear the salted ones will last awhile in the fridge reconstituted; I've always been scared to keep them past a few weeks.

 

[JonM]

Just put on a brisket flat. It juuuuust fits.

 

[calebstringer]

That's been pretty much my experience as far as trying to locate fresh ones. I'm glad to hear the salted ones will last awhile in the fridge reconstituted; I've always been scared to keep them past a few weeks.

I had some in the fridge for maybe 6 months or longer. Pulled them out, rinsed with warm water, soaked in warm water 3-4 times, and flushed them before stuffing. Turned out excellent!!!