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  1. brazosbrian

    High airflow charcoal ring?

    While I'm having fun pimping out my new 18.5 WSM, some parts for which came from Cajun Bandit, I wonder about the high airflow charcoal ring that they've got there ...I don't see anybody bragging about having one.  Are they worth having?  Just for if you want to run your WSM extra hot?  Or what...
  2. brazosbrian

    WSM 18.5 handles for center section?

    Hi All,   I really like "wood stove style" spring type handles... would love to have them on the sides of my new 18.5 WSM's center section - sorta like Brinkman does, but with more panache'.  In looking around online, I see lots of them available - but wonder what others have done?  I'm tempted...
  3. brazosbrian

    Mixing charcoal - lump and briquette?

    Hi,   Thanks in advance... WSM newb here.  Just got, after waiting all winter (this is Alaska), my 18.5" WSM.  Installed my Cajun Bandit door, latch, and Nomex seal kit, then ran a first seasoning run yesterday... about 8 hours at 250-275 with some greasy old freezer burned beef from the chest...
  4. brazosbrian

    First QView - Pork Spare Ribs on a Weber Kettle

    OK ...After messing up a couple of BBQ sessions (I won't mention the spatchcock chicken that looked like a 3-Alarm burn victim), I'm finally doing my fir QView post!  The weather warmed up a bit here in Knik, Alaska, so I felt encouraged to get outside and do some bbq'ing.  I'm working my way...
  5. brazosbrian

    Back-up thermometer(s) - which is best? Long probe?

    Tried searching but didn't find exactly what I was looking for. Planning the purchase of a WSM sometime soon and am collecting up my mods and gadgets ahead of time.  Already got a Maverick ET-733 that just arrived ...but being an old pilot who doesn't believe to strongly on any one instrument...
  6. brazosbrian

    Crispy chicken skin - not how, but when?

    Hi,   I've been working my way through Gary Wiviott's low and slow book (not a bad book, but he's a bit narrow minded) and he has you cooking a lot of chicken at first ...mostly so you learn your smoker, how to create a nice thin-blue smoke bed of charcoal and to maintain temperatures from 225...
  7. brazosbrian

    So ...What exactly does the buttermilk do in a brine?

    Hi ...Tried a buttermilk brine this weekend (from Gary Wiviott's book, Low & Slow) and it was good ...but hard for me to judge since I am just now able to maintain 250 F in my plain ol' Weber Kettle: 10 F outside, and I have to use two aluminum bread pans and the big drip pan, all full of...
  8. brazosbrian

    Hello from Knik, Alaska!

    Hi,   I'm working my way through Gary Wiviott's "Low & Slow - Master the Art of BBQ in 5 Easy Lessons" book and had a question or two ...thank God for Google, I found this forum and joined immediately!   My wife and I live in Knik, AK, about 55 miles north and a little west of Anchorage, kinda...
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