Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. tnguy

    Rib cook. (St. Louis and loin backs)

    Yea Kat we have been watching and cheering. It was a great run, just came up a little short.
  2. tnguy

    Rib cook. (St. Louis and loin backs)

    Sorry for the delay guys. Spent the most part of yesterday fishing and worked all day today and forgot to update. The BB's were the best I have cooked. Too bad it was only half a slab. The St. Louis cuts turned out tough. I don't know what happened. I had steady 225-235 temps by my BBQ Guru and...
  3. tnguy

    Rib cook. (St. Louis and loin backs)

    Decided to finally do some St. Louis style ribs this afternoon. I also had half a rack of BB's that needed to be cooked so they got thrown on too. Waiting on WSM to come to temp.
    • tnguy
    • Thread
    • Replies: 13
    • Forum: Pork
  4. tnguy

    How I start and use my WSM....

    Craig, is there a reason you don't stick the probes in at the start of the cook?
  5. tnguy

    How I start and use my WSM....

    I bought 8 bags from HD yesterday. Figured I would use a lot more this summer since I'm going to be smoking with the WSM now.
  6. tnguy

    New guy from Nashville.

    Thanks y'all!
  7. tnguy

    First WSM cook.

    Thanks guys. I can't wait to do more ribs!
  8. tnguy

    First WSM cook.

    Finished up the cook and everything went smooth. I used three pieces of peach wood and one piece of hickory and KBB charcoal and the temps were steady throughout the cook. I grab a cooks sampler rib and I was very happy with the end result. They had a little sweet and a little heat. I cut off...
  9. tnguy

    First WSM cook.

    Two hours in and the WSM is holding super steady. I already love this pit! I pulled them and wrapped with some squeeze butter, honey, brown sugar, tiger sauce, and a little Stubbs pork marinade. They are going back on for two more hours. Two hour point before wrapping. Clouds have moved in...
  10. tnguy

    New guy from Nashville.

    Hey everyone, I've been here awhile and posted a few times but have never introduced myself. I'm Jason, I'm 26 and from the great state of TN. I love hunting, shooting, boating, and fishing. I'm looking for to learning as mush as possible about BBQ from the members here.
  11. tnguy

    First WSM cook.

    I'm almost two hours into my first cook on my 18.5" WSM. I'm doing baby backs the the temp is holding good 240-250. I used a grocery store rub, so ill see how I like that. I'm sure ill be making my own in the future. I'm going pull and wrap at 2 hours. Here is the before pic.
    • tnguy
    • Thread
    • Replies: 15
    • Forum: Pork
  12. tnguy

    How I start and use my WSM....

    Thanks for the input. I'm going to get the 18.5. There are maybe only two times a year when I would cook more than two butts. So I can't justify getting the 22.5", I'm going to take that extra $100 and put it toward a BBQ guru. I had planned to get one all along and you guys just reinforced my...
  13. tnguy

    How I start and use my WSM....

    Long cooks, like two butts aren't a problem on the 18?
  14. tnguy

    How I start and use my WSM....

    What size WSM is that? I'm trying to decide which one i should get. Thanks!
  15. tnguy

    Whole pork shoulder help.

    Hey guys, I am four hours into the smoke. The smoker is holding nicely at 225-235. The internal temp is at 140. I am using hickory and apple for this one. Hopefully it will turns out ok.
  16. tnguy

    Whole pork shoulder help.

    Hey guys, I am doing my first whole shoulder this weekend. I know it is going to be a long cook. One question I have is when do you think I should stop putting smoke to it? I will be using a gas smoker. I have read to stop with the smoke at 140 degrees. I have also read to stop at 10 hours...
Top Bottom
Back
Clicky