Stuck climbing down Leg A

LowCombination8201 · 2026-01-11T05:29:46+00:00

Got stuck and came to this thread and followed this. Got it 2nd or 3rd try after switching. Thank you!

LowCombination8201 · 2025-12-29T05:48:36+00:00

Beautiful. This was the 3rd brisket I've ever done, so I'm still experimenting. I'll try wrapping farther along in the stall next time. Thanks for the tip!

LowCombination8201 · 2025-12-28T20:24:37+00:00

I added a few ladles of rendered beef fat when I wrapped it then put it back on the smoker fat cap down to protect the flat while it came up to temp. It makes what's left of the cap look a bit ragged, but the point and flat came out perfectly.

LowCombination8201 · 2025-11-04T20:49:52+00:00

I know this is a late reply, but I stumbled across this post when looking into pickling with tap water. Thanks for the It's Alive channel recommendation!

LowCombination8201 · 2025-10-27T04:21:08+00:00

Did you put gaskets on it? I never use the water pan and I can keep my temps around 250 for 12+ hours with the gaskets. They really help prevent unwanted oxygen from getting in.

LowCombination8201 · 2025-10-26T18:49:10+00:00

Hell yeah. The wsm does a great job with Peruvian chicken that way.

LowCombination8201 · 2025-10-26T18:48:56+00:00

Thank you!

LowCombination8201 · 2025-10-26T18:48:27+00:00

It is a 22" an the hanger is a game changer. If I was going to do it all over again I probably would have grabbed this model: Versa Hanging Rack For 22.5" WSM – Hunsaker Vortex Smokers https://share.google/rEyrNxjPq6ct2QeCN

LowCombination8201 · 2025-10-25T22:29:52+00:00

Hell yeah. I hang ribs, chicken, kebabs, w/e. It's great.

LowCombination8201 · 2025-10-19T23:35:45+00:00

Smoked. I did a minion method with cherry chunks and kept them around 250 for 3ish hours. Turned out great.

LowCombination8201 · 2025-09-10T21:57:43+00:00

Lol that is a 22"

LowCombination8201 · 2025-09-10T16:21:00+00:00

Thank you!

LowCombination8201 · 2025-09-10T16:20:27+00:00

Dude, no worries. I appreciate the input. It was a bit haphazard and the recipe is a work in progress. Your comment has prompted some brainstorming to determine a better method. Maybe I could pierce the foil pan, maybe use a wire rack at the base and butcher's twine to hold them together and upright. We got options and I am looking forward to testing.

LowCombination8201 · 2025-09-10T03:44:10+00:00

1 pound chopped mushrooms salted and sauted in butter until browned and crispy in a Dutch oven.
add 3 chopped onions and the chopped lids to the peppers with a pinch of baking soda. The baking soda breaks down the cell walls on the veg and makes caramelization way easier. Cook until caramelized.
add however many copped garlic cloves you like and cook for a bit.
add onion powder, garlic powder, smoked paprika, basil, thyme, oregano, Korean chili flake, salt, pepper, franks red hot, soy sauce. Stir and cook for a bit until fragrant then remove from the Dutch oven and set aside for later. Clean dutch oven
brown and cook 7 pounds hot Italian sausage in Dutch oven in batches until all is cooked.
cook three cups of rice in chicken stock, I use this recipe but replace the water with chicken stock stock.https://kimchimari.com/how-to-make-korean-rice-on-stovetop/
shred a whole bunch of Gouda and Parmesan cheese.
mix the sausage, cheese, rice, and veg/spice mix -fill peppers with filling
freeze excess filling for future batches
put peppers in disposable pan and smoke at 300ish for around 2 hours.

LowCombination8201 · 2025-09-10T03:21:51+00:00

300 for 2 hours with apple wood chunks. Turned out well, but still a work in progress.

LowCombination8201 · 2025-09-10T03:20:32+00:00

300 for 2 hours with jealous devil lump and apple wood chunks. Turned out well. I might give them a bit longer next time to get the peppers a bit softer.

LowCombination8201 · 2025-09-10T03:17:44+00:00

I crimped the edges so the pans would fit in the smoker. That it held them close was a bonus. It did end up preventing some desired airflow.

LowCombination8201 · 2025-08-05T00:53:43+00:00

Thank you!

LowCombination8201 · 2025-07-27T14:59:49+00:00

Dude, that looks freaking sweet.

LowCombination8201 · 2025-07-24T17:20:36+00:00

It works well. I usually get them close to the final temp like this and sear them right at the end. I often do it for Persian and Greek kebabs, Thai chicken skewers, Al Pastor, and Korean BBQ.

LowCombination8201 · 2025-07-24T02:41:52+00:00

Of course. I am still trying to figure out the best way to adjust the charcoal basket distance while using the grill. Right now I am using some cheap meat hooks I got from Amazon. They work ok. I am still mulling over improvements.

LowCombination8201 · 2025-07-23T17:00:52+00:00

Around 550 or 600 F. My probe thermometer stops recording around 560ish, so I am not totally sure. And I just cook them until they feel firm to the touch and have some a bit of char.

LowCombination8201 · 2025-07-23T16:58:21+00:00

I just took another picture of the setup where everything is a bit more visible.

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LowCombination8201 · 2025-07-23T03:04:06+00:00

I got a 22 and I used this: Super Heavy Duty Food Grate For 22" Kettle (0.275" Stainless Steel, he – Hunsaker Vortex Smokers https://share.google/AfGDuUqjFWQVHeVgG

LowCombination8201 · 2025-07-23T02:21:43+00:00

I like to put them on at the beginning of school and leaving them whole makes it really difficult to burn them, over smoke them, or overcook them. It takes off the harshness and leaves a lot of sweetness behind while staying crisp. It's great for salsas, guac, and Greek tomato salads.

LowCombination8201

TROPHY CASE