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Where's the Offset and WSM Love?

post #1 of 5
Thread Starter 

While I've not caught every epdisode of your programs, I've not seen you use an offset or WSM yet. Saw you with the BGE once.

 

Anyway, I'm interested in your tips for using these prime tools of barbecue, scarce as they may be from most people's backyards.

 

Phil

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #2 of 5

I've used Weber Smoky Mountains (we call them R2D2s on the set) and offset smokers--mainly, Horizon's "Marshall" in every season of both "Barbecue University" and "Primal Grill". They're both great. In Season 3 of "Primal Grill," we featured the larger WSM. I don't always use the water pan. But if I do, I put apple juice or beer in it. As for the offset smoker, no special tips. I love wood smoke, and just try to keep the temperature in the firebox between 225 and 275.

post #3 of 5
Thread Starter 

I must have missed those episodes though my hazy memory does seem to recall a WSM now that you mention it. Have to watch more closely in the future.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 5
Thread Starter 

I saw you use the offset to cook the Orange Cinnamon brined turkey today. Which offset was that one?

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 5

That was the Horizon "Marshall," phatch, an extremely well-made grill. The company was started by barbecue great Joe Davidson.

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