Recent content by meatloaf

I thought you mentioned gumbo eralier???

6 tsp Butter 2 lrg Onions chopped 2 lrg Green peppers chopped 1/2 bn Celery chopped Salt and pepper 1/2 tsp Garlic powder 4 lb Barbecued meat scraps (brisket) 2 can (28 oz) crushed tomatoes 3 cup Chicken stock 8 oz Frozen cut okra 2 tsp Red pepper flakes 3 tsp Worcestershire sauce INSTRUCTIONS...

Surely someone has some recipes????

To get the fall of the bone ribs I usually wrap in foil for the last hour or so of the smoke. I use the Weber Smokey Mountain Smoker

I recently smoked a little over 37 lbs of beef brisket. (3 very large briskets) took around 19.5 hours :wink: I have around 3 lbs of what came from the point end that I pulled apart and left in chunks. I have another 10.5 lbs that I carved from the flat sections. I vacuum sealed all of these...

This recipe sounds very tasty! What temp hvacwife?

I cant see a person going wrong with the WSM. Its under $200, holds approx 10 to 12 lbs of coal, and they say can hold steady for 18 hours at queing temp (200 - 250) I myself have gotten 14 hours off of a loaded WSM before I had to add fuel (was smoking 25 lbs of pork butt for pulled pork...

I have to agree with Rainee. I have a WSM and I love it for pork butt, BB ribs, spare ribbs, and brisket. It can hold a very consistant temp for long periods of time. (low and slow) Try visiting http://www.virtualweberbullet.com There you will find out lots of info on the WSM, recipes, and very...