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  1. letthemeatrest

    Cold WSM 18

    Oh man sounds like the current RO is really bad then. One thing about KBB is that the burn is really consistent. When i used KBB i could give it a small amount of lit charcoal on top of used charcoal and it would start burning really good like i kind of turned it off then back on since the last...
  2. letthemeatrest

    Cold WSM 18

    Beerich, i've been using Embers (heard its RO scrap oak briquettes) and it does the same thing. What i've found helps is to always use new charcoal at the bottom of the basket. What i do is take the left over charcoal and dump it into a chimney starter, dump out all the ashes out of your...
  3. letthemeatrest

    Smoked a whole picanha today

    Thanks all! And yes, one of my favorite cuts -- $5.99/lb from Costco... Used the left overs for steaks and eggs today!
  4. letthemeatrest

    Smoked a whole picanha today

    Took it directly out of the packaging with no trimming, just scored the fat cap. Salt pepper and olive oil and let it sit on the counter for 1 hour while i got the WSM ready. Oak briquettes w/pecan chunks. Ran smoker at 225, pretty stable but crept up to 240 when it finished. Took them off at...
  5. letthemeatrest

    Asian style pork chops - very umami

    if you try it definitely let us know how it goes, i am curious myself! I don't own a SV so i haven't experimented much with them and not sure how marinades react to freezing, but i would say with soy sauce to not marinade for too long (over 24hrs), it's very good at penetrating the meat...
  6. letthemeatrest

    What is your favorite oriental dish?

    For a dish.. a good bowl of pho runner ups that are or aren't dishes... lao sausages (thai is similar but no where as good as laos), beef chow fun, dim sum, thai curry, thai drunken noodles, thai beef salad, korean bbq, and i can't order chinese take out without getting a combination lo mein
  7. letthemeatrest

    Asian style pork chops - very umami

    that sounds like a good combo, but leave some extra room to get a good sear so the marinade can glaze over
  8. letthemeatrest

    Asian style pork chops - very umami

    Freestyled a quick and easy pork chop meal today... it was a 6.5lb rack of pork from costco that i cut up into 1.25 - 1.5 inch thick pork chops Marinade: 50% oyster sauce 40% soy sauce 5% fish sauce 5% sesame oil spoon of minced garlic a squeeze of hoisin sauce a spoon of cayenne powder a...
  9. letthemeatrest

    Hello again from N. Virginia!

    Thanks all! The Minnesota state fair is awesome btw. Have cousins there that took me and I think I grazed on a weeks worth of food throughout the day.
  10. letthemeatrest

    Hello again from N. Virginia!

    Hello again! I am so thankful for this forum and just wanted to say hi, i'm back! Life got a little crazy so I took a little hiatus from smoking. A couple months ago I discovered Picanha at my fav store, Costco which led me to clean up my 18.5" WSM thats been at rest for a few years. Grill...
  11. letthemeatrest

    Minor issue with Weber Bullet smoker

    Maybe you can use a round deep dish pizza pan
  12. letthemeatrest

    Just installed gasket kit to my WSM 18.5

    ordered it off this site: http://www.bbqgaskets.com/contact_3.html
  13. letthemeatrest

    Just installed gasket kit to my WSM 18.5

    i used the nomex 1/8" thick 1/2" wide self stick on the top as well... i cleaned just the rim part with water and alot of napkins, swiped the cleaned area with rubbing alcohol, then carefully stuck the gasket tape on like as if it were blue painters tape... (stuck one end on, pulled it straight...
  14. letthemeatrest

    Just installed gasket kit to my WSM 18.5

    Hey Ivanstein, i used the nomex gasket.. the 1/8" thick 1/2" wide worked for the door perfectly.. its very snug at first but after its been on for a while it compresses down and fits better
  15. letthemeatrest

    Smoked Sea Pig!!!! (Huge Striper)!

    My favorite fish to catch and eat!!!!!!!!!!   I see you had to use a sawzall, that put a smile on my face!!
  16. letthemeatrest

    How do I get paper thin crispy skin on chicken?

     Thanks! Ii would like to say that i was able to achieve crispy skin by boiling the chicken first and then letting it dry in the fridge.. i had the smoker right around 300 but it was having a hard time getting over 325*, the smoker made the skin very soft, but once i threw it onto the grill...
  17. letthemeatrest

    My first brisket is now on the smoker... w/pics!

    thanks for the kind words guys!!  I will definitely be trying this again.
  18. letthemeatrest

    My first brisket is now on the smoker... w/pics!

    All right so i learned a few things today... 1. be careful when probing the thickest part of the brisket, it can be thick because it is a chunk of fat. the middle is a better spot 2. when doing the toothpick test, try it in multiple areas all over the meat I should of been highly suspicious...
  19. brisket-08.jpg

    brisket-08.jpg

    • letthemeatrest
    • Media item
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    • Album: My first brisket is now on the smoker... w/pics!
  20. letthemeatrest

    My first brisket is now on the smoker... w/pics!

    i f'd this one up... just realized my probe was in a huge chunk of fat so my IT readings were off   after 2.5 hour rest the IT is at 118.... i wrapped it in foil, poured all the juices back and popped it in the oven @ 300... can it be saved?
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