Search results

Beautiful tasty looking food.

Congrats on your first successful cook on the WSM. Aren't they amazing! I was once on the low and slow only persuasion until just recently. I tried some loin backs at 275 a couple weeks ago and they were the best ribs I have ever cooked. Then I did some beef short ribs at 300. They were also the...

If your wood is dry and clean, as in no mold, bark makes zero difference in the taste of the meat. Folks sometimes try to overcomplicate this cooking thing. I even have a friend that thinks the tree that the wood came from has to be cut down during a certain moon at a certain time of the year...

We love us some smoked hot wings. Those look pretty close to perfect. How crispy was the skin?

I would devour all of that.

I had the BBQ Guru on my Primo Oval XL a few years back. It worked perfectly for long or short cooks. The grill and the controller were casualties of a divorce. I got back on my feet and got a WSM with the BBQ Guru DX2. Just as it was with the Primo this tool is invaluable for any kind of cook...

Thanks Len for the reply. Those pics give me some ideas. I think my problem was that the heavy meat was all on the top grate coupled with the heavy dome made the thing somewhat top heavy.

The butt will be fine but like others have said the ribs will be very hammy tasting if your rub has a lot of salt. That is not necessarily a bad thing if you love the taste of ham. I have done it and everyone loved the "ham on a stick" :p

Yes sir I agree. However I am one to try to make something as idiot proof as possible. I have seen the latches I'm talking about in pictures but just don't remember where. Obviously this has happened to others as it did with me.

Beautiful ribs right there.

New guy here with a slight problem that I need help with. I just got a new to me 22-1/2 WSM this past weekend. I smoked some short ribs and a couple hours into the cook I wanted to check the progress. I took the lid off and looked then put the lid back on. In a few seconds I see smoke pouring...

Hey folks I've been a lurker for a while so I decided to sign up. Very nice info packed site here. I've been smoking and grilling for nearly 40 years. Still have a lot to learn though. I got my first WSM back in April. It is a well used 18-1/2". I love it and love the food that it produces but...