Around 8 hours in. It has been in the stall for a little over an hour at 170 degrees. The WSM has been awesome. Temperature has been holding for over 6 hours without any issues.
Got a chuck roast on the smoker, about to wrap it. I've never done it before but what I read said to smoke it like a brisket. Hopefully it's not a dried out hunk of dog food when it's done
I love my Joe, but for straight up smoking, nothing has ever topped my wsm. I still think about that and the pos who drove their truck into my friends backyard to steal it every time I smoke something
Brisket and ribs for Mother's Day. Also needed something to prepare me for the house full that will be here shortly.
Not sure on wheel size but will find out. They will be adequate for sure. My buddy builds custom shit like this all the time for set & location buildouts.
Looks like just 2d picture to me. Doubt you’ll be able to use that as a counter Spoiler looks awesome! Can’t wait to see the finished product
Thanks, I am excited. I already have ideas for its companion. Cold storage prep table that I can wheel around the patio.
Remembering that your wife gave you a hard time for having so many options for cooking meat; I would love to hear the back and forth which resulted from this decision. That looks fantastic.
Heads up for the #PelletSmoker guys, Atwood’s is running a sale on Lumberjack Pellets for $7 for a 20lb bag. They are probably the most recommended brand on the reddits. Just wanted to give everyone a heads up.
Thanks. Easy sell actually. Wife wants to play with Levi more on the patio. First thing he does is grab all the grilling tools to inflict mayhem and murder. Now everything will be put away!
wife is at a conference nyc, so I’m home alone this week. It’s 85 and sunny, so I got some cedar plank salmon going tonight.
Making some beef cheek sausage this weekend Should be interesting, considering there are literally no recipes online for it. Cut up and seasoned the meat tonight Will grind and stuff tomorrow Then smoke on Sunday
Sam's club had choice Angus short ribs for 9.30/lb. They hit my eye just right so I picked up a package. Seasoned and put on the outdoor oven a little after noon. Went to the driving range, stopped at the local market to buy some beer and spied a small rack of baby backs. Grabbed those to take to my FIL tomorrow morning. He lives alone and the wife is always worried about whether he is eating well so we frequently cook extra stuff to drop off.
It only took 10 years, but finally got a decent home for my Egg. The fan is legit, eats up the smoke, even when it's coming up to temp and has a lot of dirty smoke. It has two fans inside and goes to 4 speeds but I never have to go above 2. The roof vent is obnoxiously big, like restaurant big, but it's on the back of the house and nobody will see it.
The guys that installed it forgot to add the feet under the Egg so the stone under the Egg cracked on the first cook smh. They have to cut a new one.
Wife wanted a gas grill for easy stuff during the week. This 25" was the smallest I could fins. I often work up until dinner time so she handles almost all of the weekday meals. She does want a Blackstone too but it would have to be a standalone.
Funny thing about Kosher salt, it absorbs into the meat over time. I didn't take that pic immediately after seasoning. They are well seasoned, no worries on that front.