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I have never had a cook go this way. As best I have determined, the pork butt must have been partially frozen. So I am smoking 6 pork butts about 8lbs each on my wsm 22. The butts were frozen so i moved them to the fridge on Monday night. I believe they were thawed by last night. I started...
So this is my first post of a smoke. I started with chuck roast, it was on sale at Ingles. Also just received my new wsm 14 and first smoke on it. It's a little different setup than my 22.
I started with a 3lb chuck roast. Drizzled with Worcestershire and rubbed with Weber steak n chop...
So here's the situation. Just got my new wsm 14 this week and decided to do a chuck roast for the first time, good combination had trouble with temps all day. Got it to foil time and put in oven. It's getting late and still going in oven, i know i need to rest it but what is the best and...
Prepped 4 pork butts last night and got in fridge at 1045. Checked fridge this morning and temp showing right at 40. Checked surface temp of butts with thermoworks probe by laying on meat and its showing they are 41 to 42. Are they still safe to smoke tonight? I adjusted fridge down further...
I have a question in reference to storing pork butts for a benefit. I have been asked to cook for a benefit for the brother of a local firefighter that will be in december. I was just informed that the pork butts will be dropped off tonight in a cooler from the person getting them. Can I...
I am trying to learn not only how things are done or not done but why. I keep seeing where i shouldn't use high salt rubs and let sit overnight for example on ribs sitting overnight. What does it do to the meat and what is considered a high salt rub? Does it pull the moisture out and make...
So here's the question/situation. Cooked 2 7lb pork butts and they got done at 6a.m. I'm looking for the future. I pull and chopped both. One of them will be for freezer and one for dinner. I know they need to cool before putting in fridge or freezer. What is the minimum time or temp they...
I have been smoking bone-in boston butts about 8lbs on my wsm 22. I normally have done 2 at a time and it takes about 16 hours at 225. My question is, would i be better cooking 6lb butts (I'm thinking about 12 hours) and will 4 fit for a total of 24lbs?
What is the smallest bone-in Boston butt to smoke? I have smoked 8lb and multiple 8lb bone-in Boston butts at a time on my wsm 22. I'm thinking of trying a few closer to 5 or 6 lbs, but is that to small?
I know nothing about smoking poultry. I have read quite a few other posts but they didn't really answer the questions that I have. I have a wsm 22 and a grill and am looking to smoke some poultry this weekend. Either wings, drumsticks (on sale), or thighs. I know I should smoke at a higher...
I have cooked a couple butts on my wsm with cyberq atc. normally 8 lbs and it takes about 16 hours at 225. Can I decrease my temp, say to 210, and increase my cook time to around 20 or 22 hours. Not puncturing meat so if I understand correctly, I don't have to worry about the 40 to 140 rule...
I have not had much experience with my WSM 22.5. I have the wsm 22.5 with a cyberq (yes I cheat lol) I have cooked a few ribs (trying to get the rub, sauce, and tenderness like we like) and have cooked a few butts. I've done butts about 8 to 9 lbs and it takes about 16 hours at 225 I've...
I Bought Six Racks Of Ribs In January AnD Cut And trimmed And Froze Three Racks. Vacuum Sealed And In Freezer Of Fridge. How Long Can They Stay In Freezer And Be Good? Are They Good Now OR Do I Throw TheM Out?
I am planning On Smoking Ribs This Weekend And My Question Is about Applying The RUb. I Want To Move The Ribs From The Freezer To Fridge ON Thursday, Rub Friday, Smoke Saturday. Can The Rub Be Applied If The Ribs Are Still Partially Frozen And What Would Be The Result?
Hello, My name is Bill and I have been learning from this site for quite some time now. I am new to smoking but looking forward to learning more each day. I have a wsm 22.5 and am still learning it. I have about 2 cooks on it so far, ribs and then a pork butt. I think this site is Great...