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  1. bigboy

    WSM door leaking

    Anyone have any issues with the door of their WSM leaking? I’ve only had this one for a few months and cooked on it maybe 5-6 times. I’ve had issues controlling the temps and from what I can see it has to be the door. Is there a quick fix for this?
  2. bigboy

    New Weber 22” issues

    I got a 22 WSM a few months ago and for some reason I just can’t get the temp below 300 degrees. I fired it up tonight and when it hit 175 I closed 2 of the 3 baffles and left the 3rd opened about 1/8 of an inch and it STILL got up to 300. I never had issues with my 18” even when it was new. I...
  3. bigboy

    Smoked blue cheese

    i just found a wedge of blue cheese that I smoked from 3/2015 in the fridge. It’s been vacuum sealed the entire time and I was wondering if it’s still any good to use? Thanks!
  4. bigboy

    Traveling with Turkey

    First off, Happy Thanksgiving to everyone! Secondly, I have a turkey that’s taking longer than expected to hit 165. I’m supposed to take it to my mother in-laws need to leave soon. Currently it’s at 150. Can I remove it and finish cooking it there? It’s aboyt a 45 minute drive. Thanks!
  5. bigboy

    Mold in WSM-What soap to use?

    I recently opened my WSM and noticed quite a bit of mold on the inside.  With week 1 coming up I have a party and wanted to make sure it was cleaned before cooking for everyone.  I burned a ring full of charcoal today and scrapped everything off of the inside.  My plan was to take a pressure...
  6. bigboy

    Corned beef brisket

    Can you smoke these? Anything special I should know or do?
    • bigboy
    • Thread
    • Replies: 3
    • Forum: Beef
  7. bigboy

    My first cheese

    My first shot at cheese. I got my AMPS the other day and went 2 hours and 15 minutes on my WSM with some apple pellets. Starting from the top going left to right we have- white extra sharp & pepper jack. Row 2 is sharp cheddar, Monterey Jack, muenster and Colby jack. Row 3 is provolone and more...
  8. bigboy

    My Super Bowl brisket!

    Just a straight smoke no foil with pecan wood. I smoked it around 225 for a couple hours and then cranked it up to 275 for the rest of the cook. I think this was my best one ever!
    • bigboy
    • Thread
    • Replies: 9
    • Forum: Beef
  9. bigboy

    Tell me how to do this in a WSM

    Please. I love the idea of smoking cheese but I have no clue where to begin. THANKS!
  10. bigboy

    Frozen prime rib

    A friend of mine gave me a prime rib that's been frozen for like 9'ish months. It's my understanding that when it's been frozen that long it will lose some flavor. Is there any way to help it out? Should I inject it maybe or will it be fine just smoking it?
    • bigboy
    • Thread
    • Replies: 6
    • Forum: Beef
  11. bigboy

    Bacon in a WSM?

    Anyone do this? Where can I find information on what to do and how to start bacon? Sorry, I'm new to cold smoking.
  12. bigboy

    How long can I brine?

    I have an 8 pound bone in turkey breast that I wanted to brine and I was thinking of doing a 24 hour brine. What is the maximum time I can brine this?
  13. bigboy

    Ok to brine and inject turkey?

    I see a lot so either or and I was wondering why many don't do both.
  14. bigboy

    Jeff's sauce and rub recipe

    I just purchased both. Are the recipes emailed to you or how does this work? After the purchase it just thanked me and that was all.
  15. bigboy

    Spiral ham question

    What temp should I pull it?
    • bigboy
    • Thread
    • Replies: 3
    • Forum: Pork
  16. bigboy

    My second attempt at pulled beef!

    I think I nailed it! I posted my first attempt on the site a while back and didn't have much luck with being able to pull it. The second time around went much better in my opinion. I got a 4 pound chuck roast and just went over it with some olive oil, sea salt, cracked black pepper and a...
    • bigboy
    • Thread
    • Replies: 8
    • Forum: Beef
  17. bigboy

    My first fatty and it was awesome!

    Here's my first fatty! Topped with sliced potatoes, onions and some monterey jack cheese. I smoked it for a couple hours on my WSM using hickory wood. After it was done I placed it in the oven and let it broil a bit to have the bacon crisp up some. Enjoy the pics!
  18. bigboy

    First attempt at pulled beef.....

    Was a fail even though it turned out delicious. I'm a little disappointed and I only have myself to blame. After foiling I inserted the probe through the foil, blindly, and wasn't 100% sure where it was in the meat. Anyway, after it alledegly reached 200 degrees I pulled it, placed it in a...
    • bigboy
    • Thread
    • Replies: 11
    • Forum: Beef
  19. bigboy

    How many racks of ribs can I fit?

    On my weber smokey mountain 18.5? I'm having roughly 16 people over tomorrow and wanted to do ribs. I figured the best way to do this was with some rib racks but wasn't sure how many racks I could expect to fit on there. Any help or other suggestions would be appreciated. Thanks, Ed
    • bigboy
    • Thread
    • Replies: 5
    • Forum: Pork
  20. bigboy

    Brining question?

    I have a couple 6lb chickens I want to smoke on Sunday for dinner. I'm fairley new to brining and I'm not sure about all the rules. Can I put them in brine tonight or is that too long?
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