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Old 02-28-2009, 06:00 AM  
runnercyclist runnercyclist is offline
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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.

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Old 02-28-2009, 07:31 PM   #2
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Best ribs ever and the pulled pork was incredible.

You need one of these!
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Old 02-28-2009, 07:40 PM   #3
MTG#10 MTG#10 is offline
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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.
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Old 02-28-2009, 07:52 PM   #4
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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
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Old 03-01-2009, 02:36 AM   #5
runnercyclist runnercyclist is offline
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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!
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Old 03-01-2009, 07:27 AM   #6
MTG#10 MTG#10 is offline
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Quote:
Originally Posted by runnercyclist View Post
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.
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Old 03-01-2009, 07:39 AM   #7
runnercyclist runnercyclist is offline
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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?
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Old 03-01-2009, 08:54 AM   #8
MTG#10 MTG#10 is offline
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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.
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Old 03-01-2009, 10:41 PM   #9
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Do you use mops or just leave it alone?

I left the roast and the ribs alone and they were great.
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Old 03-01-2009, 10:59 PM   #10
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Quote:
Originally Posted by runnercyclist View Post
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.
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Old 03-01-2009, 11:03 PM   #11
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The WSM is amazing. So easy to use, and the thing just cooks well.
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