Smoke is mysterious, fire is uncertain, and pit men are expensive. So the mystery, uncertainty, and expense of taking the chance to make great barbecue is being replaced by the quantifiable methods of always making pretty good 'cue.
bkarau's Review of Williams Smoke House
Weighted Overall
- Potato Salad: Nice but otherwise unremarkable.
- Sauce: Nice bit of spice - great hang time. Very smokey (suspect liquid smoke)
- Brisket: Dry and peppery. Good smoke ring.
- Spare Rib: Good bark. Very heavy smoke ring. Pulls clean off bone.
- Sausage: Very tender. Good texture - light casing. Slight spice.
- Atmosphere: This is odd. The joint is the nicest structure in the 'hood. Good smoke plume. God, I'm hungry ... must keep focused to avoid a binge
New pit area. Smokes with oak, with a bit of hickory for flavor (can smoke w/ oak after 6 wks of seasoning, whereas pecan takes 6-8 mos to prevent bitter taste). Runs 300-350F on box end (ribs for 3-3.5 hrs, on foil) and 250 on stack end (sausage).
Small serving window inside - like the entrance to a speakeasy
- Dessert: Apple cobbler is warm and tender w/o being mushy. Tastes great!
- Beans: Pintos: Very solid beans. Firm, but not hard.
- Coleslaw: Looks runny and translucent. Good taste, though. Sharp and not too creamy.
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