Anybody into BBQ/Smoking?

rooftop59 wrote: »

@Erik Tracy how do you like the WSM? Has it held up well? Can you smoke a full brisket on it? I am thinking that might be my b-day/father's day gift this year...if I have any say ;-)

The WSM is holding up nicely.

I did use the NOMEX tape seal around the loading door which helped alot with air gaps and temp control - the stock door is a bit of a joke (but this is true across all the WSMs).

The biggest brisket I've smoked was only 12lbs and I did have to 'tuck' the ends under to get it to fit.

Also, I can only fit 2 full rib racks on the top rack laying flat(after cutting each rack into halves). To do more requires either rolling the racks or using a rib rack.

The most I've done is 4 racks using a rib rack - the ends need to be bent/curved to fit.

I have not tried using the lower rack at the same time - no need to as of yet.

So if you are doing bbq for large numbers - the 22 is what you want. However, I've heard the 22 is a fuel hog and a bit harder to control the temp for lower cooks.

For a family of 4, the 18.5 works well.

stangman67 wrote: »

I don't have personal experience with the WSM but have heard great things. I do recommend the Akorn though. Available at 299.99 at Home Depot and Lowe's. It is just as happy smoking a brisket for 14 hours as it is searing a steak at 700. For me it was a stepping stone to something that will be a lifetime investment but for many people it is an end all grill

I LOVE the look and features of the Akorn, and there are tons are great reviews. BUT, there are a LOT of folks on amazon who complain about the QC and longevity. I don't want to throw 3 bones at something that might not last more than a couple of years, so I'm leaning away from it at the moment.

How long have you had yours and how has it held up?

kharp1 wrote: »

I'll smoke a good cigar.

Opus X Lost City. I'll take one of those.

Very cool!

I sometimes wish I had more 'work surface' when using my WSM. Your setup looks sweet.

stangman67 wrote: »

New smoker is a huge success. Love it especially for the price

The bottle opener is mandatory - nice touch.

Now...get to seasoning that rig...looks too....clean.

I made the mistake (sort of) of buying the Weber WSM 18" and like others have said about ribs are tight to get in there and my pork shoulders. Wish I had the 22'

for me I had luck just filling the ring full on charcoal and about 30 lit ones on top for 11 hours of smoking.

For chicken I cut out the backbone then chop in half 2 halves per shelf (1 chicken) and marinate for 6-12 hours in Cuban sour oranges as they are to sour to eat but perfect for marinating - can't remember their names.

then just open all 3 bottom vents & like it get as hot as it wants, in 2 hours it is always done -and they are so moist you could squeeze water out of them

Mojo Criollo they call the marinate

Mojo simply means "sauce" and is pronouced like "MOH-hoh", not "moe-joe" (we're not in an Austin Powers movie here) and criollo, pronounced "kree-OH-yoh", is a term that means "of Spanish descent" (i.e. Spain) and is usually applied to things (or people!) from Central or South America and the Spanish-speaking Caribbean.

That the stuff I was talking about! forgot it was sold by GOYA

BTW! if you pull all the chicken off the bones and shred it, it is perfect for any Dish that needs some chicken.

^^^^^^
How much would it cost me to buy a slab?

Someday I'm going to move next door

this is what i use.
http://www.blueshog.com/Blues-Hog-Dry-Rub-Seasoning-5-5-oz-p/ncp90799ea.htm

i use to try to make my own rub but you have to measure exact to get the same taste every time. and if you are like me when you are out of one ingredient you are too lazy to run to the store and thus the rub comes out tasting different each time.