Recent content by J. Ray Silva

I get 20 hours out of my 22.5. To be honest I have a good door on it and I did install a gasket kit on it when it was new. I leave my top vent open and the bottom 3 about 1/8" open after it gets to within 25 degrees of desired temp. I have a small tire billy from my trucking days hanging next...

I put mine in a plastic cup filled with water and Dawn dishwashing soap and let them soak. I stand em on end so they don't get wet where the wire meets the probe. Admittedly, the last inch or so does not get clean, but my probes seems to last longer this way and the part that goes into the meat...

1000 apologies. Not trying to confuse anyone but myself. I use the term interchangeably, but I'm the only one who knows what I mean. I'll try to use proper terminology in the future. I almost had you guys thinking you were missing out on something new. . :)

Kansas City cut. Poor choice of words. Sorry. FYI I don't do baby backs anymore or sauce my ribs. Dry rub only.

I picked up some nice K.C. style ribs from Costco yesterday. I'm gonna hit them with some Memphis Dust and throw them on the WSM with some Italian sausage, sweet corn and my Triple S-BBR (super secret stealth baked bean recipe).

I was going to say, the most impressive part of the video was the sharp knife.

I looked at 5 packers at Walmart the other night and they were not good. The flat was very thin and tapered down to nothing. I was surprised as the last packer I got there was pretty nice and my mouth still waters when I think of the burnt ends I got from it. By the way...Good job Matt! I've...

A little turkey (9-3/4lbs.) and corn for the day.

Im gonna smoke a turkey tomorrow.

I use a watering wand I bought at Home Depot to refill the bowl on my 22. It is fast, easy, and you can keep your distance while refilling with accuracy.

Dedicate one for fish...

I just got 17.5 hours at a steady 250 today on a 18 lb. bag of Kingsford Blue. At 19 hours its sitting on 200.

I bought a gasket set and a CB door after I got my 22 and after a couple cooks I can control the heat very well. I just finished a 14.5 lb. brisket smoke today that took 12 hours but the smoker held a steady 250 for 17.5 hours.

I bought a small paint brush and hit the insides every time I clean the smoker. Takes just a minute to brush it down.

I had that happen after about the fifth smoke on my new 22.5. I sent them back to Weber and they replaced them under warranty. I noticed it happened after I neglected to clean my grate right away after a long smoke (Pork Butt). My thinking was pork fat and spices ate into them when left on too...