Cigar Asylum Cigar Forum - What's in your smoker?

Did baby back's yesterday on WSM. Used both levels and did not insert the water pan. I find it much easier to use and clean without the pan! Charcoal lasts longer too.

mosesbotbol

06-19-2017 07:33 AM

Re: What's in your smoker?

Quote:

Originally Posted by BigAsh (Post 2126427)

howd you like it compared to other turkey cooking methods?

I am not such a fan on brining turkey. A dry cure works, but if you do a regular brine, the turkey ends up tasting like it was in a brine and meat texture is different (like it was waterlogged). I don't think I will brine a turkey again.

There's a turkey farm near my house and the they are far too nice of a bird to brine IMO. I like to quarter the turkey before cooking. Reduces the cooking time and I think comes out better due to that.

Steve

06-19-2017 09:04 AM

Re: What's in your smoker?

Quote:

Originally Posted by mosesbotbol (Post 2126751)

Did baby back's yesterday on WSM. Used both levels and did not insert the water pan. I find it much easier to use and clean without the pan! Charcoal lasts longer too.

I use playground sand in the water pan of my ECB. Gives better bark and still diffuses the heat. Still needs cleaning, but not as much scrubbing as with the water pan. Just scoop and toss the grease from the top of the sand. :2

mosesbotbol

06-20-2017 07:31 AM

Re: What's in your smoker?

Quote:

Originally Posted by Steve (Post 2126761)

I thought of doing that, but if I feel the need choke the heat more than the vents alone, I put a thick cast iron pan as the water pan if I am using one level.

I use the WSM as more an "oven" than smoker. Beef roasts or chicken I rock with no water pan and try to get it hot as possible. Food is high enough up that there's no grease charring. If the smoker does not stay hot enough, I'll transfer it to my real oven to finish cooking at @ 375.

MarkinAZ

06-25-2017 02:06 PM

Re: What's in your smoker?

Decided Saturday morning that a couple of racks of pork baby backs were in order for Sunday evening dinner. Made up some coleslaw and beans on Saturday, lightly brined the ribs late Saturday evening. Late this morning, got the Weber up to speed in heat (now holding at 223*), threw some Worcestershire sauce on the meat side followed shortly by the rub, and they now be laying on the grill for a good smoke...

http://i250.photobucket.com/albums/g...pshyqf1mvj.jpg

MarkinAZ

06-25-2017 04:13 PM

Re: What's in your smoker?

2 hours in...

http://i250.photobucket.com/albums/g...pseahnbuxc.jpg

Porch Dweller

06-25-2017 04:33 PM

Re: What's in your smoker?

:dr

Steve

06-25-2017 06:57 PM

Re: What's in your smoker?

Quote: