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So I'm kicking around the idea of building a table for my Weber kettles. I have a Smokey joe, the jumbo koe, as well as a 22.5 stand alone and finally, the 22.5 with the cart/table. I am thinking of building a table that would hold my two portable kettles (the 18 and 14in). I figured this would...
Ok SMF, I need help. I have recently been given a brand new Weber 22 kettle for the steep price of a few beers and some pulled pork!! I would like to mod this kettle into a more "permanent" smoker as I won't be using this for grilling. The reason I say that, is I already have a 22 Weber kettle...
Spatchcocked chickens are the best. I generally use some EVOO on the skin and use some of the Weber kickin' chicken rub as well as some Weber chicken rub without spices. I've used some butter under the skin and have liked the results but for sure not a necessity. I like to smoke them around 350...
All,
I love browsing CL for smokers and came across a 18in WSM with a BBQ guru for $150. Both units seem to be pretty solid condition. The WSM is the older model without the therm built in. Thoughts?
FYI: I own a 22.5 kettle, a jumbo joe, and a Smokey Joe gold (I mainly use the Smokey joe for...
I'm looking to build a smallish concrete block pit at the house. My question for you all is what type of expanded steel should I get? I've seen and researched 3/4 #9 flat expanded steel is ideal. My next question is where could I find a piece big enough for the pit? I'm thinking of having it 3ft...
Dscofever, thanks for the tips. I've always wanted to go with the no wrap method for the bark but have worried about over smoking it. Will just have to try it out!
Briggy, would I set up just like any other smoke? Tinfoil dish filled with water and everything else standard for smoking on a Weber? Don't want to wrap as I want a good bark. Haven't yet done a brisket yet
Got a quick question for all you experts: I want to do a full packer but not sure how with my current smokers.
I have the Weber 22.5in (in the table) as well as a mini WSM. is it possible to do a packer with my available grills/smokers? Any tips?
Thanks!!
There is an incredible charcoal database online that is very comprehensive. I'm not sure about rules posting to outside websites but the name is http://www.nakedwhiz.com/lumprank.htm
I know the name doesn't save anything about charcoal but I promise it's not spam
Good to know regarding resting. I actually sliced these guys and then tinfoiled them as we were taking them to the park for a picnic with the little ones. My 3 year old must have put down at least 3 of these ribs while my son (1.5 yrs) was in hog heaven holding that rib!!
Was very pleased! Didn't foil or anything but would like to start working on creating my own rub as to not rely on store bought ones. Have another rack in the freezer for another experiment next time!