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05-17-2010, 11:23 AM
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#1
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Assistant Cook
Join Date: Mar 2009
Posts: 32
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Ordered a 22" WSM this afternoon.
So I finally got around to it and after procrastinating on it for the longest time, I ordered myself a WSM. I've lately been doing the duties with a 22" Weber Silver kettle style grill and it's been OK for some jobs, it's really not the easiest thing I've ever used.
I mean, I need something to smoke jalapenos on, so why not the biggest smoker that Weber makes? 
Just kidding. I do a bit of everything and the tipping point was the weekend before last where I fixed three racks of ribs in the oven since I couldn't bring myself to cut them to peices so they'd fit on the grill.
Can't wait until I get it delivered and up and running.
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Slough Roast - A blog about the crap I eat
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05-17-2010, 12:05 PM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,422
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Be sure to use your photography skills to share images of the smoker and your cooking.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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05-17-2010, 12:10 PM
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#3
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Assistant Cook
Join Date: Mar 2009
Posts: 32
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Of course.
Here's a close up of the grill I've been using.
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Slough Roast - A blog about the crap I eat
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05-17-2010, 12:46 PM
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#4
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Sous Chef
Join Date: Aug 2006
Location: Utah
Posts: 581
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Yum!!!
What is all in those peppers? Those look great!
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05-17-2010, 01:11 PM
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#5
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Assistant Cook
Join Date: Mar 2009
Posts: 32
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Quote:
Originally Posted by NAchef
Yum!!!
What is all in those peppers? Those look great!
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Corn, spicy jack cheese, juice from a lime, salt, pepper, ground chipotle pepper. I believe that's it.
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Slough Roast - A blog about the crap I eat
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05-17-2010, 02:12 PM
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#6
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Chef Extraordinaire
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,332
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Enjoy your new WSM!
As well, I wish I had more space on my 22" OTG. I usually end up cutting my spareribs and racking them when I'm smoking 2 slabs. During many instances I wish I had a 26" kettle.
But hopefully within the next few weeks I will be smoking my ribs in my new wood fired 34" brick pizza oven I'm currently in the middle of building.
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05-21-2010, 08:14 AM
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#7
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Assistant Cook
Join Date: Mar 2009
Posts: 32
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It's here! My room mate tried to go outside yesterday and R2D2 was blocking him from leaving.
I'm wanting to do a test run, so I was thinking about trying a fruit roll up after work...maybe some chicken mcnuggets.
__________________
Slough Roast - A blog about the crap I eat
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06-13-2010, 09:47 PM
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#8
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Head Chef
Join Date: Aug 2007
Location: UTAH, BABY
Posts: 1,421
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Quote:
Originally Posted by Village Idiot
It's here! My room mate tried to go outside yesterday and R2D2 was blocking him from leaving.
I'm wanting to do a test run, so I was thinking about trying a fruit roll up after work...maybe some chicken mcnuggets.
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no way, get yourself some lump charcoal and smoke up a fatty or a chuckie. oh fatty is a stuffed sausage, not the item that puts people in a daze...
BTW, what type of camera are you using, and what version of photoshop. I noticed that the contrast is a bit deeper with that above photo. so you must either have a good canon or nikon with either PS7 or cs 2
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06-14-2010, 08:14 AM
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#9
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Assistant Cook
Join Date: Mar 2009
Posts: 32
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Quote:
Originally Posted by LT72884
no way, get yourself some lump charcoal and smoke up a fatty or a chuckie. oh fatty is a stuffed sausage, not the item that puts people in a daze...
BTW, what type of camera are you using, and what version of photoshop. I noticed that the contrast is a bit deeper with that above photo. so you must either have a good canon or nikon with either PS7 or cs 2
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Did two pork shoulders this weekend. It's only an iPhone photo as it was 8:30 in the morning and I didn't have the patience to grab my camera gear...not as hungover as I was.
My main camera now is a Canon 5D MKII and I was using a Canon 85 f/1.8 for the above photo. Photo Shop CS5. I have a photography business, so I try and stay on top of gear/promgrams that I need.
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Slough Roast - A blog about the crap I eat
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06-14-2010, 08:21 AM
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#10
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,422
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Quote:
Originally Posted by LT72884
no way, get yourself some lump charcoal and smoke up a fatty or a chuckie...
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I know what a fatty is. What's a chuckie?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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06-14-2010, 12:51 PM
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#11
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Head Chef
Join Date: Aug 2007
Location: UTAH, BABY
Posts: 1,421
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Quote:
Originally Posted by Andy M.
I know what a fatty is. What's a chuckie?
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A chuckie is a smoked chuck roast. Its smoked to about 200F internal and then pulled.
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06-14-2010, 12:54 PM
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#12
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Head Chef
Join Date: Aug 2007
Location: UTAH, BABY
Posts: 1,421
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Quote:
Originally Posted by Village Idiot
Did two pork shoulders this weekend. It's only an iPhone photo as it was 8:30 in the morning and I didn't have the patience to grab my camera gear...not as hungover as I was.
My main camera now is a Canon 5D MKII and I was using a Canon 85 f/1.8 for the above photo. Photo Shop CS5. I have a photography business, so I try and stay on top of gear/promgrams that I need.
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so the pepper shot was with the iPhone? Hmm thats cool you have a photography business. I have an assc. in graphic desighn and photoshop. HAHA i still use PS7 cuz im poor as heck. Anyway, i thought the pepper shot was from a cannon due to the contrast and color of it.
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06-14-2010, 12:58 PM
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#13
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,422
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Quote:
Originally Posted by LT72884
A chuckie is a smoked chuck roast. Its smoked to about 200F internal and then pulled.
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Sounds delicious. Do you rub it first?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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06-14-2010, 01:17 PM
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#14
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Assistant Cook
Join Date: Mar 2009
Posts: 32
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Quote:
Originally Posted by LT72884
so the pepper shot was with the iPhone? Hmm thats cool you have a photography business. I have an assc. in graphic desighn and photoshop. HAHA i still use PS7 cuz im poor as heck. Anyway, i thought the pepper shot was from a cannon due to the contrast and color of it.
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The peppers were done with the 5D MKII and 85 f/1.8, the picture of the two pork shoulders were done with the iPhone.
__________________
Slough Roast - A blog about the crap I eat
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06-14-2010, 01:39 PM
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#15
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Head Chef
Join Date: Aug 2007
Location: UTAH, BABY
Posts: 1,421
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Quote:
Originally Posted by Andy M.
Sounds delicious. Do you rub it first?
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Yup, rub it with your fav beef rub and then slow cook to perfection. Beware, the internal temp will stay at about 165 for a couple of hours before it moves. It can take bout 6 hours to cook at 225F
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06-14-2010, 01:50 PM
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#16
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,422
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Quote:
Originally Posted by LT72884
...Beware, the internal temp will stay at about 165 for a couple of hours before it moves. It can take bout 6 hours to cook at 225F
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Yeah, I've had that happen with pork butts all the time.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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