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  1. mule86

    Smoked Burgers

    Will the burgers dry out on the smoker?  I've only used the Minion Method on the WSM before.  Other WSM owners, would a full chimney of lit charcoal be enough to maintain 225 for an hour or two?  I'm assuming it would be but like I said, have never done it before.
  2. mule86

    Smoked Burgers

    Am hosting a party this weekend and was thinking of smoking my burgers instead of gas grilling.  I have a WSM and have a year and a half of smokes under my belt, just never done burgers.  I don't want to ruin them since it's my first go, so I'm looking for any advice.  Figuring on smoking at...
  3. mule86

    Pork Butt on WSM - Qview

    I foil the bottom of the water pan, leave it dry, and foil a clay saucer and set it in the water pan.  In the first picture, the foil you see in the smoker is the clay saucer foiled in the water pan.  
  4. mule86

    Pork Butt on WSM - Qview

    It's basically a rub/mop method.  Minion method is used.  Previous pork butt's I've done have been good, but this one seemed to have more flavor from the rub.  I found it on the virtual weber bullet website under cooking topics. I didn't do the mop, but I may try it with my next one to see how...
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  6. mule86

    Pork Butt on WSM - Qview

    I used the Renowned Mr. Brown method from the WSM site.  First time I've used it and it turned out fantastic.  I didn't mop it and didn't foil it either.  The WSM was running a little hot (275-290) throughout the entire cook.  I used a clay saucer, no water and it was in direct sunlight, 90...
  7. mule86

    Pork Butt on WSM - Qview

    Few pictures from my smoke on Saturday.  Best pork butt I've smoked to date.  Finished it off with Soflaquer's finishing sauce.
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  12. mule86

    Pulled Pork Internal Temp

    WSM is a rock holding at 235.  Meat is up to 147.  Out of the danger zone and now just going to take it to 200 and let it rest.  I'm using the clay saucer for the first time in the WSM.  Had one issue for about 30 minutes where I spiked to 285.  It's been between 235-240 for the last 2 1/2...
  13. mule86

    Pulled Pork Internal Temp

    Thanks.  The meat is taking off now.  110 degrees and should be out of the danger zone in time.  Took over an hour and half to get 5 degrees now it's steadily moving.  Just got a little paranoid there.  If I'm past 134 by 11:30am I'm good to go and I should be with no problem.   
  14. mule86

    Pulled Pork Internal Temp

    I pulled a 5.5 and 7lb pork butt out of the freezer and put into the fridge to thaw two days ago.  I just loaded them up on my WSM about an hour ago.  This is the first time I've used my Maverick probe to measure the internal temp.  Right now at one hour in my internal temp of my bigger butt has...
  15. mule86

    Need help please!!!!

    Planning on smoking two 5.5lb butts tomorrow.  Now I've also been given a small boneless turkey breast to smoke as well.  I've never smoked turkey before so I don't know anything about it. How should I prepare the turkey?  What internal temp should I take it too?  Would it be ok to lightly rub...
  16. mule86

    New Platform - What do you think? (bug reports)

    I've also had 3-4 issues with my screen being taken over.  Virus scan's being run, etc...
  17. mule86

    22.5'' WSM in Kansas City

    http://kansascity.craigslist.org/for/1756896577.html Another interesting smoker.
  18. mule86

    22.5'' WSM in Kansas City

    http://kansascity.craigslist.org/for/1758057669.html
  19. mule86

    WSM Lid Temps vs. Grate Temps

    I haven't cooked on the bottom grate yet, either. Is this with a full water pan that you get this reading? Do you have a thermometer at the top grate to get the 235 reading with a 250 lid temp?
  20. mule86

    WSM on Craigslist in KC

    Yeah, there's no chance I'd buy that stand for that price. I was thinking more like $30-$50 tops. It would also be pretty tough to get to the top grate, and lower grate from above. You'd probably need a ladder and I'm 6'3''.
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