Recent content by brian diethert

well i finished my first cook using the above setup with no water on some spare ribs. i found that everyone was right about the wsm running hot for a few cooks. after 2 hours i had to shut all the lower vents and it still ran at about 240 at the lid and 285 at the grate, just couldn't get it any...

i'm about to fire up my wsm for it's maiden smoke, and am going to go the clay pot route with no water on some ribs. with the new bigger water pan i can't find a clay saucer around my area that's the right fit, all i can find is a 12 " one that will fit inside a couple of inches. will this still...

so i'm about to do my maiden voyage on the wsm , and i needed a good sauce to finish my ribs. all the raves on fat johnnys i decided to give it a shot with a few changes. i had to tone the heat down for the wife- she has one of those yankee palets ya know ! and try to make it a little thicker...

hey all, my new wsm is going to get its trial run this week. what i'm wondering is do you guys try to come up with a different rub that enhances each meat ie. beef, pork, chicken, does one rub do them all ? is it whatever your in the mood for that day,-- sweet or spicy ? i would guess that half...