|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
02-12-2006, 11:26 PM | #1 |
Full Fledged Farker
Join Date: 01-14-06
Location: NE Kansas
|
Mr Brown
I just finished a small pork butt. Tastes good.
This was the first smoke on a WSM. Man was it easy, set it and forget it. Not much room for many items, but for a small cook, hard to beat. WSM=Lazy Q
__________________
Green Mountain Daniel Boone Pellet Pooper Weber Gass Passer WSM "That tastes like ****!" |
|
02-13-2006, 07:08 AM | #2 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
|
Mans that looks tasty. Wish I had one for breakfast.
I keep hearing good things about WSM's. May have to get one for small jobs.
__________________
Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
|
02-13-2006, 11:13 AM | #3 |
Banned
Join Date: 07-18-04
|
Looks great - but how small is that butt? Judging from the forks, it looks smaller than a can of soda.
|
|
02-13-2006, 12:33 PM | #4 | |
Full Fledged Farker
Join Date: 01-14-06
Location: NE Kansas
|
Quote:
It tastes better today than it did last night.
__________________
Green Mountain Daniel Boone Pellet Pooper Weber Gass Passer WSM "That tastes like ****!" |
|
|
02-13-2006, 01:38 PM | #5 | |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
|
Quote:
__________________
KCBS Member #14287
|
|
|
02-13-2006, 01:43 PM | #6 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
Quote:
Easy way to grab giant cutts of meat when you need to move them around the smoker for whatever reason (or to left them out) #12 boston butt handler mods
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
|
|
02-13-2006, 01:56 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
It's Mini-Bill!
Nice butt, Bruno As far as the WSM capacity, you'd be amazed at what you can fit in there. I've cooked 8 slabs of ribs (four on each grate, using a rib rack, and you may be able to do more if you roll them. Also, there are pictures on the virtual weber bullet site of 6-8lb butts in a WSM. The guy made a teepee out of three butts leaning on each other on each shelf.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
|
02-13-2006, 03:44 PM | #8 |
Babbling Farker
Join Date: 08-11-03
Location: Richmond, TX
|
I have a couple of sets of the plastic bear paws.
They shred great - and they are very sharp there on the pointy ends. Your woody model doesn't have pointy ends, looks like that would be a problem.
__________________
This Space Left Intentionally Blank |
|
02-13-2006, 03:55 PM | #9 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
|
Nice looking piece of meat.
__________________
Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
|
02-13-2006, 04:01 PM | #10 |
Take a breath!
Join Date: 01-26-06
Location: Topeka, Kansas
|
Speaking of a WSM, I have a Brinkman Gormet, kinda like a WSM. Only used it twice cause stiff came out like beef jerkey. (Maybe I cooked that stuff to long) Anyway, anybody have any luck with that model cooking up stuff as good and easy as the WSM?
__________________
HawgsnHeifers Smoke Shack BBQ 18.5 WSM with BBQ Guru Competition MOD Bandera with Spicewine Firebox MOD (Lives at Chiefs now) Silver Smoker with "leak like a Sive" MOD Brinkman Gourmet with "Critter Infestation" MOD Jenn-Air 4 Burner Gas Passer with "Lazy" MOD "Life is hard. It's harder when your stupid." |
|
02-13-2006, 04:09 PM | #11 | |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
|
Quote:
__________________
if you meet the Buddha on the road, kill him Live every week like it's shark week |
|
|
02-13-2006, 04:15 PM | #12 | |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
|
Quote:
__________________
Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
|
|
02-14-2006, 08:49 AM | #13 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
|
i dont need to pull pork no more. i foil around 140* after th bark sets and no earlier that four hours in smoke, bring it up to 200* at 250* then cooler it or just let it rest back down to 160*(all as per instructions from this site, thanks guys) then unwrap pull the bone out with two fingers and just crush it down! almost no fat and very moist. thanks.
phil |
|
02-14-2006, 10:20 AM | #14 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
|
Quote:
The lack of damper control is a concern, but I found that using the Minion method of lighting the charcoal gave me a nice burn and reasonable burn times. One of these days, light it up and throw on some chicken - don't fret over the temps but adjust your cook time to the heat. Chicken is a lot more forgiving (and cheaper) to experiment with than the other meats.
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
|
|
02-14-2006, 11:56 AM | #15 | |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
|
Quote:
__________________
Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Alton Brown is... | BBQ Grail | Q-talk | 14 | 09-18-2008 08:54 PM |
alton brown | motley que | Q-talk | 33 | 04-29-2008 09:27 PM |
Renowned Mr. Brown | thillin | Q-talk | 11 | 04-25-2007 09:48 PM |
|
|