Recent content by R_Sanchez

I was considering switching to cast iron. Should the cast iron be cleaned and oiled after each cook?

Thanks for the advice. I think I will try the pans. Foil worked great, but looking for more consistent cooks. Russell, I got plenty of room with my WSM, but I will be short on time. I have done them indirect but they usually go about 2+ hours. I can grill in 45 minutes. Plus I think my...

Hi, I will be doing tri tips tomorrow. usually I will direct sear than double wrap in foil for 25-30 minutes on the direct heat. The foil makes it a little difficult to monitor temps using a Taylor Elite thermometer. Has anyone ever noticed a difference in using foil pans versus foil? Im...

Good job Bill! I still eat out so don't get me wrong but, I don't want my smoked ribs to be "restaurant quality" My family deserves better What smoker did you use?

I hate taking the membrane off so I have tried it both ways. To me the quality of the ribs were not affected either way other than that slight crisp that reminds you its still there. But the membrane on, to me seems "Unprofessional"

Ryan, I saved for the 22.5 WSM. I have never regretted it! I started smoking using the ECB. My best modification was removing the fire pan and then using my smokey joe as the fire bowl. The ECB fit perfect right on top. With the minion method, I still had to add fuel but this setup made...

Thanks! Cant wait to try this out.

Brian, You mentioned the salt and rinse, but can you share the rest of your technique for cooking those steaks?

With some good advise and tips I got here the other day, I nailed 3 slabs of spares and 4 racks of BB's last night....Took them off about 1130pm. Cant wait to get home

Thanks for all the advise. Will take advantage of the space and ditch the rib rack.

Tomorrow I will be cooking 3 slabs of BB and 3 racks of spares at the same time on my 22.5 WSM. I plan on putting all 6 racks on top in a rib rack. I also plan on foiling. Not sure if this is the best way to go so I am open to other suggestions. Also, will I notice a difference in the...

Jim, My first and last brisket came out flavorful but dry. If a target temp is 160 to foil, can you please explain what happens next? How often should I open the foil and check the temp? Do I leave it in the foil until about 185-190? What do I do when target temp is reached? Thanks!

Chuck, If your gonna brine, it is better to use a turkey that is not self basting. I put foil on the legs and thighs for the first hour of my cook. This helped the whole bird to be done at the same time. You will have to improvise to keep your WSM in the 300-350 range. I used a coat...

Hi Gerry, How did the chicken come out?

Josh, Congrats on the WSM! For my ribs I use the Minion Method. Coffee can in the center of the grate, and about a chimney and a half of charcoal around the can. I mix in 3-4 fist size chunks of wood. I then use about a quarter full chimney of lit coals to fill the coffee can, remove the...