HeyDace Posted June 16, 2010 Report Share Posted June 16, 2010 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) Chuck roast, Eye of round (special care needs to be taken so as not to dry it out) Link to comment Share on other sites More sharing options...
VicIII Posted June 16, 2010 Report Share Posted June 16, 2010 Three years of smoke for me and LOVE IT. Family also thinks it is great. Link to comment Share on other sites More sharing options...
ScottO Posted June 16, 2010 Report Share Posted June 16, 2010 Backyard about 5 years, Competitively 3 years. Link to comment Share on other sites More sharing options...
Kings over Queens Posted June 16, 2010 Report Share Posted June 16, 2010 Got started 5 years ago with my first offset. Don't smoke nearly as much as I'd like. #otterlivesmatter Link to comment Share on other sites More sharing options...
JimW Posted June 16, 2010 Report Share Posted June 16, 2010 About 20 years the hard way, open smoker and shoveling hot coals to feed it. Couple blissful years with the drum and one with a wsm "I have ... put a lump of ice into an equal quantity of water ... if a little sea salt be added to the water we shall produce a fluid sensibly colder than the ice was in the beginning, which has appeared a curious and puzzling thing to those unacquainted with the general fact."- Joseph Black Link to comment Share on other sites More sharing options...
HeyDace Posted June 16, 2010 Author Report Share Posted June 16, 2010 I'd love having a huge open pit. Just like those redneck Texans (no offense ) that burn wood outside of the pit and like you Jim, shovel it it. I think that is the bare roots of real BBQ. Link to comment Share on other sites More sharing options...
JimW Posted June 16, 2010 Report Share Posted June 16, 2010 I'd love having a huge open pit. Just like those redneck Texans (no offense ) 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. "I have ... put a lump of ice into an equal quantity of water ... if a little sea salt be added to the water we shall produce a fluid sensibly colder than the ice was in the beginning, which has appeared a curious and puzzling thing to those unacquainted with the general fact."- Joseph Black Link to comment Share on other sites More sharing options...
HeyDace Posted June 16, 2010 Author Report Share Posted June 16, 2010 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. 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). Link to comment Share on other sites More sharing options...
Paymaster Posted June 16, 2010 Report Share Posted June 16, 2010 I'm guessing about ten years now. Doing butts and briskets this weekend! Fly Tyin Nut!David Link to comment Share on other sites More sharing options...
HeyDace Posted June 16, 2010 Author Report Share Posted June 16, 2010 I'm guessing about ten years now. Doing butts and briskets this weekend! 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. Link to comment Share on other sites More sharing options...
Paymaster Posted June 16, 2010 Report Share Posted June 16, 2010 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. Stuff is high now. When I first started smoke'n, brisket was the cheapest thing in the market. Not anymore! Fly Tyin Nut!David Link to comment Share on other sites More sharing options...
HeyDace Posted June 17, 2010 Author Report Share Posted June 17, 2010 Same with fresh pork shoulder. .99 cents a lb, now its $1.29 a lb. Link to comment Share on other sites More sharing options...
Little Posted June 17, 2010 Report Share Posted June 17, 2010 Got a big green egg in 1988. Ive been doing one thing or another ever since. (Broke the egg in 1991) “My happiness is not the means to any end. It is the end. It is its own goal. It is its own purpose.” Ayn Rand Link to comment Share on other sites More sharing options...
SrFSHR Posted June 17, 2010 Report Share Posted June 17, 2010 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. Link to comment Share on other sites More sharing options...
HeyDace Posted June 17, 2010 Author Report Share Posted June 17, 2010 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. Link to comment Share on other sites More sharing options...
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