G Wiv wrote:Joel,

My typical sand WSM technique is a mix of sand and water. I will the waterpan 3/4s full of sand, cover sand with foil, and fill the remainder with water. You get heat retention from the sand while the foil/water cover cuts down on dripping fat burning and creating off flavors in the meat, particularly in the initial stages of the cook.

Enjoy,
Gary

Sand and water? Hmmm, I never realized water was used with the sand. It's good I keep reading these posts to pick details I missed earlier.

Regards,

Cathy2 wrote:Sand and water? Hmmm, I never realized water was used with the sand. It's good I keep reading these posts to pick details I missed earlier.

C2,

I don't think I've posted that before, have to keep a little something for book two.

Just to be clear, I suggest using water in conjunction with sand, not soaking the sand with water. The layer of foil between the water and sand not only keeps the sand dry, but allows you to reuse the sand many multiple times.

Enjoy,
Gary

doing an easy smoke this weekend, trying to run out my supply of propane for my GOSM before the much anticipated switchover to the WSM sitting in my garage.

Pulled a 5# box of Peoria Meatpacking hot links out of the freezer, gonna do all 5#'s for some hot link fold over sandwiches(hot link, white bread, mustard or bbq sauce). Also going to do some more chicken wings as well. SHould be good eats for the college games on Saturday.

JoelF wrote:Only change from the basic recipe is dried cranberries for the dates. They taste quite nice in the heat and smoke.

Joel,

Dried cranberry dragon turds sound tasty, did you use chorizo? If not what type of sausage?

Enjoy,
Gary

picked up some pork shoulders & some ribs(both kinds) at meijers in k-zoo,mi. probley smoke some on sunday

G Wiv wrote:Fresh Farms had fresh picnic pork shoulder for .79c/lb, just could not resist.

On a bit of a picnic kick, salt/pepper, hickory, the 10-pound hunk of piggy went 9-hours on the Big Green Egg to smoky sliceable goodness.

5-hours in, tossed on a couple chicken quarters for lunch



Important to rest before slicing



Cook's Illustrated Drop Biscuits the perfect accompaniment.



A just ok apple pie. The first one I've made in a while and I'm out of the swing.

Apple pie



Lots of leftovers, even with giving the neighbors a nice size chunk, and a batch of pea soup is about to be the lucky recipient of the ham bone.

Enjoy,
Gary

DRC1379 wrote:Smoked with guava wood at between 275° - 300°

Rodger,

Looks fantastic and, yes, I love Costco!

Question, in the last picture in your post is that a Large Woo3 from the Ceramic Grill Store? I realize you have a pizza stone in place for indirect, but I like the idea/simplicity of the Woo3 to raise the cooking grate in direct mode to BGE felt level for more distance from the fire for chicken, sausage etc.

Enjoy,
Gary

a bunch of different meat going on the smoker today besides some ABT's, I am doing Hot links, cherry bombs, some wings, and some bacon wrapped drumsticks. The chicken is in a basic brine waiting for its turn on the smoker.

here are the cherry bombs(my own creation based on an idea from a guy on a bbq site that uses hot cherry peppers tuffed with provolone wrapped in prosciutoo). My verson is sweet cherry peppers cored out, stufed with a goat cheese and cream cheese mixture piped in, and then rolled in italian sausage.


stuffed pepper:



cherry bomb:



thanks for looking, more pics to follow as the day progresses.

Peoria Hot Links:




chicken leg bacon lollypop:

what rub you using jim

philw wrote:what rub you using jim

that rub is the one I have been working on all year( brown sugar, paprika, cayenne, black pepper, and a few other things). I use the same rub for chicken or pork.

jimswside wrote:chicken leg bacon lollypop:

Jim,

Its all looking good, in particular the chicken leg lollipop. (Nice idea)

Smoked picnic biscuits for a pre LTHForum holiday party lunch. New batch of biscuits, aged cheddar, Dijon mustard and a few slices of lightly reheated smoked picnic.

Smoked Picnic Biscuits





Enjoy,
Gary

drumsticks just went on, thanks.


your lunch looks darn good as well. I could go for a biscuit sandwich like that right now.

had 2 of gwiv's sammys yesterday. outstanding

Wings:




my plate:



bacon wrapped legs, (1) glazed with thai bbq sauced:



leg pulled:



links are on now as well as the cherry bombs.

cherry bomb:




link foldovers(1) w/ bbq sauce (1) w/ deseldorf mustard:

Man, I wish I was going to be smokin' this weekend. I havent had pork ribs for almost a month now(last smoked ribs Nov 28th), and I am really craving some. Darn busy Decemeber is to blame.

However, tomorrow I am off to Caputos to pick up a few slabs of some of their nice BB ribs to have on hand for our x-mas dinner, and my first run on my x-mas present the WSM that currently sits unused in my garage.

Where did you get your WSM?

lougord99 wrote:Where did you get your WSM?

took the 80+ mile each way drive into the city and got it @ Russo's Ace about a month and a half ago. Really nice folks there.

Russo Ace Hardware
5848 W Montrose
Chicago
773-777-2606
Ask for Greg

snagged a couple slabs of BB ribs @ Caputos yesterday, $3.99/lb. Damn Super H mart had em for $2.99 (3 packs for about $20). These are for x-mas day.

Cant resist smoking some meat today, so I am doing a meatloaf on the GOSM(Chuck, and either ground lamb, or pork in the mix).

meatloaf was top notch:

TBS(thin blue smoke):




bb's on the WSM:

glad to be back to the world of lump and hickory. Ribs were killer:

had some chicken legs , it. sausage, burgers on the WSM at the ski hill today.(good eats)
sat. morn. will put a hole shoulder on & then a slab of spares alittle latter

jimswside wrote:glad to be back to the world of lump and hickory. Ribs were killer:

looks great jim

philw wrote:

jimswside wrote:glad to be back to the world of lump and hickory. Ribs were killer:

[img]http://i717.photobucket.com/albums/ww177/jimswside/xmas09/xmas09113.jpg[/img

looks great jim

thanks phil. they were really good, almost better for breakfast this am.

Im downloading some pics of a couple porterhouses I smoked with some salted jalapenos for some tacos that we had for supper.

smoked porterhouse, and salted jalapenos:

philw wrote:had some chicken legs , it. sausage, burgers on the WSM at the ski hill today.(good eats)
sat. morn. will put a hole shoulder on & then a slab of spares alittle latter

the pork today was great slab of spares was gone when it left the grill top of the WSM & shoulder was great temp was 190 in side , nice to pull

Cornish Hens on my brand new WSM.

just put a 9 lbs. butt on the cooker , 4 racks of BB'S going on in couple of hours.for family party tonite in barrington.