Meet The Bullet!
This is the awesome Weber Smokey Mountain Cooker, affectionately known throughout the land as "the Bullet."
It produces mouth-watering honey-brined, hickory smoked turkey that's "to die for" in about eight hours (225 degrees F. with 12-15 pound bird), and delivers ribs that tastle like they came straight from Heaven.
Weber 2820 Smokey Mountain Cooker/Smoker
I bought mine from Amazon, then I bought one for a daughter, and one for my son, too. I guess you've figured out that I really love my Weber "Bullet!"
Do yourself a favour - click on the photo, or the link, and order yours today!
Kenneth McVay Photography by Kenneth McVay is licensed under a Creative Commons Attribution-Non-Commercial-No Derivative Works 2.5 Canada License.
Permissions beyond the scope of this license may be available at http://islandroamer.smugmug.com.
It produces mouth-watering honey-brined, hickory smoked turkey that's "to die for" in about eight hours (225 degrees F. with 12-15 pound bird), and delivers ribs that tastle like they came straight from Heaven.
Weber 2820 Smokey Mountain Cooker/Smoker
I bought mine from Amazon, then I bought one for a daughter, and one for my son, too. I guess you've figured out that I really love my Weber "Bullet!"
Do yourself a favour - click on the photo, or the link, and order yours today!
Kenneth McVay Photography by Kenneth McVay is licensed under a Creative Commons Attribution-Non-Commercial-No Derivative Works 2.5 Canada License.
Permissions beyond the scope of this license may be available at http://islandroamer.smugmug.com.
Honey Brined, Hickory Smoked Turkey
This is my favourite - the Bullet cooks mouth-watering birds!
Here's the recipe for Honey-Brined Turkey - simply outstanding!
Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue .
I consider "Smoke & Spice" to be the best BBQ cookbook on the market, bar none.
This lovely bird graced our table on January 1, 2009.
The Good Life Includes a Weber Bullet!
curated content from Flickr
Weber's 7416 Charcoal Chimney
This is a "must have" BBQ accessory for your Smokey Mountain Cooker!
Weber 7416 Rapidfire Chimney Starter.
Using this amazing little puppy is a snap!
If you don't have a Weber Chimney handy, you can make an adequate substitute using a two pound coffee can. The Weber is much faster, but the can's free. I used an old-fashioned can opener to make ventilation holes around the bottom:
Remove the top and center sections of the smoker and place the chimney on the charcoal grill.
Ball up 3 or 4 sheets of newspaper and stuff them underneath the chimney, then fill the top of the chimney with charcoal - it holds about 8 pounds.
Light the newspaper in 3 or 4 places and relax with a cup of coffee. In about 30 minutes, your briquettes will be firey gray and ready to use. Wearing BBQ gloves or oven mits, dump the charcoal onto the charcoal grill and place the empty chimney somewhere where it can cool safely.
At this point, I cover the red-hot coals with 10 pounds of charcoal, replace the center section of the smoker, fill the water pan with warm water, and close the cooker up by putting the top in place.
When those chores are done, we're good for an 8 to 10 hour burn - more than enough time to smoke a pair of 15 pound turkeys!
The water pan, protected by heavy foil, has been filled with warm water, and the smoker is ready to button up!
Bingo!
The Weber Smokey Mountain Cooker
A Virtual Tour
Sam's Smoker Pro
For the Grillers out there - you know who you are!
Sam's Smoker Pro is a perfect - and incredibly inexpensive - option for gas grill owners. It produces genuine wood-smoked flavor without the time and expense of using a water smoker.
Sams Smoker Pro.
Mouth-watering Ribs
Sizzling beef ribs, just off the smoker!
Two of the most effective ways to smoke ribs in a Bullet are to wrap them or use racks, like those shown below. Having tried both methods, I now recommend the Raichlen non-stick or Weber stainless BBQ racks, which will hold four racks of Baby Backs each.
Steven Raichlen Best of Barbecue Non-Stick Ultimate Rib Rack.
Weber 6406 Rib Rack.
Wrapping ribs for the Bullet is simple... just wrap them in a circle and tie with cooking twine. You can get three or four good sized ribs on each rack.
Here are two huge pork ribs on a Weber Rib Rack
There are lots of mouth-watering recipies for ribs in Smoke & Spice - yet another reason the book should be considered an indispensible volume in your kitchen library!
Mouth-watering Baron of Beef and Inspirational Ham
A Piece of Cake with the Weber Bullet!
I love this recipe - I purchased a beautiful mortar and pestle from India just to make the herbal paste.
The paste (recipe below) includes finely chopped garlic, basil, oregano, parsley and rosemary blended with seasoning salt and black pepper in olive oil.
Always use fresh herbs - it simply will not taste the same if you don't!
The paste is spread onto the meat, which is then wrapped in cheesecloth to keep the paste from dripping off the meat when it heats up.
Here's the recipe!
Here's a simple boneless ham (compressed). In Canada, you cannot buy uncooked ham, but you can smoke 'em your way every time.
I use a spicy rub or a glaze for ham, depending on my mood. I use derivatives of recipes for both included in Smoke & Spice.
The Glaze is made from dark brown sugar, hot pub mustard, freshly ground cloves, cinnamon, nutmeg, allspice, about "two oranges" worth of freshly shredded orange peel and a spirit - I prefer a few tablespoons of brandy.
For the rub, I use Southern Succor, which is great for any cut of pork.
The paste (recipe below) includes finely chopped garlic, basil, oregano, parsley and rosemary blended with seasoning salt and black pepper in olive oil.
Always use fresh herbs - it simply will not taste the same if you don't!
The paste is spread onto the meat, which is then wrapped in cheesecloth to keep the paste from dripping off the meat when it heats up.
Here's the recipe!
Here's a simple boneless ham (compressed). In Canada, you cannot buy uncooked ham, but you can smoke 'em your way every time.
I use a spicy rub or a glaze for ham, depending on my mood. I use derivatives of recipes for both included in Smoke & Spice.
The Glaze is made from dark brown sugar, hot pub mustard, freshly ground cloves, cinnamon, nutmeg, allspice, about "two oranges" worth of freshly shredded orange peel and a spirit - I prefer a few tablespoons of brandy.
For the rub, I use Southern Succor, which is great for any cut of pork.
Smoke It!
- Virtual Weber Bullet
- This is - bar none - the best site on the net for cooking with the Weber Bullet. Pick any recipe, follow the directions exactly, and you will be delighted with the result.
Trust me, folks! This is the Internet's Weber Bible.
Period.
Reader Feedback
submit
-
Reply
- flighty02 flighty02 Jan 7, 2009 @ 2:36 am
- Wow, I can almost smell that food! Your lens is a welcome addition to The Cooks Cafe group and a well deserved 5*
-
Reply
- go206th go206th Nov 10, 2008 @ 5:47 pm
- Great lens 5*. It made me hungry just reading it. Thank you for joining my Holiday Cooking group.
-
Reply
- KimGiancaterino KimGiancaterino Sep 2, 2008 @ 1:31 pm
- Excellent job! Welcome to Culinary Favorites From A to Z. I'm also giving your lens a Squid Angel Blessing.
New RSS: Baking With Sourdough
Fetching RSS feed... please stand byNow for something completely different...
A few unrelated but interesting blogs
- Financial Meltdown
- According to financial experts interviewed on a recent "60 Minutes", the Sub-Prime Mortgage Crisis in the United States was only the tip of the iceberg.
That, they said, is because two other types of highly speculative mortgages which were widely sold during the past 5 years are beginning to reset.
That is, the initial rates, some as low as 1%, are about to reset to much higher rates, and another equally disastrous wave of defaults and foreclosures, which has already begun, will probably result in another 8 million Americans losing their homes in the next few years. - Credit Repair Strategies
- The only problem was that he was never home, he never put any money towards the household expenses and eventually Wendy and Jim obtained a divorce. Yes, they made a little mistake. The house had been registered in the names of both Wendy and Jim. Not having any money to buy out his interest, Wendy went to her parents. They came to the rescue and bought out Jim's interest in the property.
by kmcvay
I enjoy chatting with positive, intelligent people who are driven to succeed.
I'm a "work at home" grandfather of 8, cancer survivor, avid recreati... (more)
I'm a "work at home" grandfather of 8, cancer survivor, avid recreati... (more)
Explore related pages
COOL GIFTS FOR SMOKERS- There are all kinds of smokers. Some who roll their own tobacco, others&nb...
How to Make Your Own Barbecue Smoker- Ever think about using those old planters to smoke some meat? Well...... My hus...
Ham- When most people think of ham, they think "pig" or "hog". In reality, the term "...
Outlaws BBQ- OK, I admit it! I created this lens because Outlaws BBQ cooks their meat in the...
Nanaimo Harbour- I've enjoyed living in Nanaimo, the harbour city, for nearly 40 years. Nanaimo i...
2006 Nanaimo Bathtub Race- The Great Race starts in Nanaimo harbor and ends at the beach at Nanaimo's Depar...
