Life Rookie Debut with the WSM

runnercyclist · 02-28-2009, 07:00 AM

Well my Weber Smoky Mountain smoker is smokin' and there is a 10 pound picnic roast on the rack. It's been on since 5:30AM. I plan to add a couple of racks of ribs at about noon.

I hope this is the start of a beautiful relationship!

runnercyclist · 02-28-2009, 08:31 PM

Best ribs ever and the pulled pork was incredible.

You need one of these!

MTG#10 · 02-28-2009, 08:40 PM

Quote:

Originally Posted by runnercyclist

Best ribs ever and the pulled pork was incredible.

You need one of these!

Im glad you liked it. One of the best purchases Ive ever made.

dtrain · 02-28-2009, 08:52 PM

I just put on 2 nice thick and juicy steaks on my smoker after marinating them for over 24 hours in my special homemade marinade. Can't wait to enjoy it woo hoo

runnercyclist · 03-01-2009, 03:36 AM

Let me know how your steaks turn out. I think pork is a no brainer in the smoker. Little charcoal, little hickory chunk, = Amazing.

Chicken and Turkey with Mesquite I would imagine great results.

I guess that beef ribs would be similar. But I am interested in what other cuts of beef the Planet has had success smoking and the technique.

Thanks!

MTG#10 · 03-01-2009, 08:27 AM

Quote:

Originally Posted by runnercyclist

Let me know how your steaks turn out. I think pork is a no brainer in the smoker. Little charcoal, little hickory chunk, = Amazing.

Chicken and Turkey with Mesquite I would imagine great results.

I guess that beef ribs would be similar. But I am interested in what other cuts of beef the Planet has had success smoking and the technique.

Thanks!

Mesquite is a little too powerful for chicken and turkey, I only use it for beef. And steaks arent very good slow smoked, I would just grill them close to the fire with a couple pieces of mesquite or hickory.

runnercyclist · 03-01-2009, 08:39 AM

Quote:

Originally Posted by MTG#10

Mesquite is a little too powerful for chicken and turkey, I only use it for beef. And steaks arent very good slow smoked, I would just grill them close to the fire with a couple pieces of mesquite or hickory.

I'd heard that about steaks. I'd not heard that about chicken or turkey. I would think just a bit of mesquite would flavor chicken quite nicely. Cheap enough to experiment with I guess.

What types of beef do you smoke?

MTG#10 · 03-01-2009, 09:54 AM

Quote:

Originally Posted by runnercyclist

I'd heard that about steaks. I'd not heard that about chicken or turkey. I would think just a bit of mesquite would flavor chicken quite nicely. Cheap enough to experiment with I guess.

What types of beef do you smoke?

I use cherry or apple and a little bit of hickory for turkey and chicken. The only beef I smoke is brisket and I tried beef ribs once but I was a bit dissappointed, mainly because they didnt have enough meat on them.

runnercyclist · 03-01-2009, 11:41 PM

Do you use mops or just leave it alone?

I left the roast and the ribs alone and they were great.

**Buehler445** · 03-01-2009, 11:59 PM

Quote:

Originally Posted by runnercyclist

Let me know how your steaks turn out. I think pork is a no brainer in the smoker. Little charcoal, little hickory chunk, = Amazing.

Chicken and Turkey with Mesquite I would imagine great results.

I guess that beef ribs would be similar. But I am interested in what other cuts of beef the Planet has had success smoking and the technique.

Thanks!

Ribs, pork butt/roast mainly.

Chicken is pretty quick easy and good.

**doomy3** · 03-02-2009, 12:03 AM

The WSM is amazing. So easy to use, and the thing just cooks well.

02-28-2009, 07:00 AM
runnercyclist Gone to Carolina Join Date: Mar 2005 Location: By lake Wylie in tega cay Casino cash: $10006038	Rookie Debut with the WSM Well my Weber Smoky Mountain smoker is smokin' and there is a 10 pound picnic roast on the rack. It's been on since 5:30AM. I plan to add a couple of racks of ribs at about noon. I hope this is the start of a beautiful relationship!
Posts: 2,759

02-28-2009, 08:31 PM	#2
runnercyclist Gone to Carolina Join Date: Mar 2005 Location: By lake Wylie in tega cay Casino cash: $10006038	Best ribs ever and the pulled pork was incredible. You need one of these!
Posts: 2,759

02-28-2009, 08:52 PM	#4
dtrain Who's your daddy? Join Date: Mar 2002 Location: Junction City Casino cash: $2093306	I just put on 2 nice thick and juicy steaks on my smoker after marinating them for over 24 hours in my special homemade marinade. Can't wait to enjoy it woo hoo __________________ To bad more of the team doesn't have this mentality!!!
Posts: 2,019

03-01-2009, 03:36 AM	#5
runnercyclist Gone to Carolina Join Date: Mar 2005 Location: By lake Wylie in tega cay Casino cash: $10006038	Let me know how your steaks turn out. I think pork is a no brainer in the smoker. Little charcoal, little hickory chunk, = Amazing. Chicken and Turkey with Mesquite I would imagine great results. I guess that beef ribs would be similar. But I am interested in what other cuts of beef the Planet has had success smoking and the technique. Thanks!
Posts: 2,759

03-01-2009, 11:41 PM	#9
runnercyclist Gone to Carolina Join Date: Mar 2005 Location: By lake Wylie in tega cay Casino cash: $10006038	Do you use mops or just leave it alone? I left the roast and the ribs alone and they were great.
Posts: 2,759

03-02-2009, 12:03 AM	#11
doomy3 Supporter Join Date: Aug 2005 Casino cash: $5383539	The WSM is amazing. So easy to use, and the thing just cooks well.
Posts: 12,854