FFFIRE IN THE HHHOLE..........BRRRR!

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Larry Wolfe said:
Nice job "MacGyver"! Ahhh, I haven't done a brisket with Wolfe Rub Original since the Bold came to market! That's gonna be good buddy! BUT FAT SIDE DOWN???? DIDN'T I TEACH YOU BETTER THAN THAT!!???? [smilie=a_doh.gif] [smilie=a_takethatfoo.gif]

Way to get a plug in there.
Blatant commercialism....... :roll:


Great cook, Poof-boy. ;)
 
Griff said:
Way to go Puff. That meat looks very tasty indeed. You are now a member of the Frozen Few, a proud group of below zero smokers.

Griff

Is that like the mile high club? ;)

Really looks good Puff, congrats.
 
The chicken tasted real good with the injection. It was a little overly sweet. The juice I used was not 100% juice so it had quite a bit of sugar in it.

Take a bow :D


The one thing I noticed after 13 hrs. of cooking was the ash buildup.
A few of the holes in the bottom vents kept getting plugged up.
Other than that the WSM really impressed me the way it held up even in the cold temps. 8)
 
Cliff H. said:
Puff, looks like you did a fine job there man. Did you trim the fat side on that brisket ?

Looks like one of those chickens is a whopper. :shock:

Great looking food. ;)
Thanks Cliff.
Yes I trimmed the fat side. I left about a 1/4 to a 1/2 in. of fat on it.
The chicken was a fryer. The 2 smaller birds were Cornish game hens.
 
Puff said:
The chicken tasted real good with the injection. It was a little overly sweet. The juice I used was not 100% juice so it had quite a bit of sugar in it.

Take a bow :D


The one thing I noticed after 13 hrs. of cooking was the ash buildup.
A few of the holes in the bottom vents kept getting plugged up.

Other than that the WSM really impressed me the way it held up even in the cold temps. 8)

That's not the WSM... That's the Kingsford you're using.
 
Finney said:
Puff said:
The chicken tasted real good with the injection. It was a little overly sweet. The juice I used was not 100% juice so it had quite a bit of sugar in it.

Take a bow :D


The one thing I noticed after 13 hrs. of cooking was the ash buildup.
A few of the holes in the bottom vents kept getting plugged up.

Other than that the WSM really impressed me the way it held up even in the cold temps. 8)

That's not the WSM... That's the Kingsford you're using.
I should have worded it differently :oops:
I'd rather use lump. I have to get another grate to put over the grate under the charcoal ring. I looked and it seems a bit of gunk buildup plugged one hole.
 
I hate to say this seeing how I work for Lowe's and all BUT, while I was shopping the competition the other day "Home Depot", I did pick up an 18" charcoal grate because Lowe's don't stock them. 8)
 
Cliff shame on you [smilie=nonono.gif]
Now I know where to get one, thanks 8)

Wboggs, It's an injection made with Wolfe Rub.
It's here in the recipe section www.WolfeRub.com
 
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