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  1. gallagherpilot

    Top Round on the WSM

    Rubbed with garlic, salt, and pepper. I let it rest with the rub on for 12 hours before smoking. Smoked at 230 with Hickory and was pulled at an internal temp of 135. I let it rest for 30 mins before slicing. This top round came out awesome!
  2. gallagherpilot

    Wings on the WSM

    Hey everyone I did wings for the first time on the wsm. I dry rubbed them in a spivey buffalo rub, then smoked an hour at 250 then an hour at 325 to crisp up the skin.
  3. gallagherpilot

    Using The WSM in bad weather

    I am smoking a turkey on Wednesday the day before thanksgiving. The weather channel is calling for rain and snow that day. Does anyone have some tips on running the WSM in bad weather is it even possible?
  4. gallagherpilot

    Hey Everyone

    Hello everyone I just joined the forum today. I live in PA I have 22.5 weber smokey mountain. I started my BBQ hobby about five years ago, I love to do pork butts, brisket, ribs, who am I kidding I love to put everything on the smoker.
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