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HeyDace

How long have you "smoked"

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I've been smoking meat for about 6 years. I started out with an ECB (el cheapo brinkman), which was a study in futility and humility. Then 2 years ago I bought the 22.5 WSM. I use the WSM all year round and also compete in competitions with it.

I've cooked pork ribs, beef ribs, pork shoulder and pork butt, fish, chicken, turkey, beef brisket, ABT's, prime rib (wife wasn't to happy but it came out awesome! "do it again!" she says) wink.gif

Chuck roast, Eye of round (special care needs to be taken so as not to dry it out)

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I'd love having a huge open pit. Just like those redneck Texans (no offensesmile.gif ) that burn wood outside of the pit and like you Jim, shovel it it. I think that is the bare roots of real BBQ.

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View PostI'd love having a huge open pit. Just like those redneck Texans (no offensesmile.gif ) that burn wood outside of the pit and like you Jim, shovel it it. I think that is the bare roots of real BBQ.

 

 

It's what I learned and it was good. Unless the meat was directly over the coals and slowly spitting and hissing it wasn't going to be right. Charcoal and the minion method have saved me countless hours and cases of beer. Resisted the minion method for a while, that whole unburned charcoal in the smoker taboo. The guys that showed me how to bbq would be very diappointed in me should any of them still be alive.

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View PostIt's what I learned and it was good. Unless the meat was directly over the coals and slowly spitting and hissing it wasn't going to be right. Charcoal and the minion method have saved me countless hours and cases of beer. Resisted the minion method for a while, that whole unburned charcoal in the smoker taboo. The guys that showed me how to bbq would be very diappointed in me should any of them still be alive.

 

 

 

If seasoned oak was cheap enough here in the NE, thats what I would be burning, right down to glowing embers and shoveling it in. But alas, Kingsford will have to do.

The minion is excellent for the overnight cooks (Boston butt or Brisket).

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View PostI'm guessing about ten years now. Doing butts and briskets this weekend!drool.gif

 

 

I blew my wad in meat rations this month already. I did a 13lb brisket, 8lb pork butt, 4 racks of spares, 6 lbs of chicken thighs, 3 lbs of salmon...I'm spent. cwm27.gif

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View PostI blew my wad in meat rations this month already. I did a 13lb brisket, 8lb pork butt, 4 racks of spares, 6 lbs of chicken thighs, 3 lbs of salmon...I'm spent. cwm27.gif

 

 

 

Stuff is high now. When I first started smoke'n, brisket was the cheapest thing in the market. Not anymore!confused.gif

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Got a big green egg in 1988. Ive been doing one thing or another ever since. (Broke the egg in 1991)

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Got my WSM 2 years ago as a fathers day gift from my wife & kids. Had tried some feeble smokes on the Weber kettle prior but that is more grilling than smoking. Firing up the WSM Sunday for ribs and brisket.

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I'm doing 2 8# boston butts overnight fri for an event sat. $1.99lb but the butcher may cut me some slack seeing how I buy all my comp meats from him. He carved a $1perlb off a 13lb brisket for me.

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