Recent content by Aditya

Holy crap. Wow. I didn't realize that. I thought the Minion was just about spreading hot coals onto unlit coals evenly. That's why for all of my cooks, I'm constantly adjusting the vents and my temps fluctuate so much, I guess. I never understood how people did it. I'll definitely try this next...

Whenever I rub the night before, the meat "sweats" and some juices (and rub) come out, so I rerub a bit. I don't know what the effect of the juice coming from the meat actually does, but I think it helps create a better bark.

All right. The pulled pork came out good. There were a ton of flavors, but it kind of tasted like pulled ribs, if you know what I mean. I think part of that was due to my fluctuating temps and part of it due to the bonelessness of the pork. Upon reheating and eating it Sunday night, I thought it...

Mike, thanks for the suggestion. I ended up using kitchen twine on the pork shoulder. It wan't a pretty job (my 1st time tying any kind of meat), but I think it will do the trick. It's only about 5lbs, so I'm assuming 10 hours or so to cook. I put it on at 8, so hopefully I can have some for...

Hi. Apparently photobucket is down, but I'll upload pics when it's back up. I wanted to buy a bone in 6 or 7 lb pork shoulder, since there are only 2 of us here. Anyway, the butcher didn't have any available, so u bought a boneless pork shoulder weighing 5.5 lbs. that's perfect for me. I...

Thanks for the advice everybody! I ended up only cooking 2 slabs, because we had enough food otherwise (we had about 18 non-vegetarian adults). They were Spare Ribs from a local butcher and 3.5 lbs each (if I recall correctly), so he had them trimmed and the membrane removed. I basically...

You know what... the 1st time I cooked ribs and they were more tender, I used water in the water pan. The 2nd time I didn't. That may have caused the 2nd set to not be as moist, which is why I wanted to foil. I guess I'll decide to put water in the pan or foil. Your post just triggered that...

So, you are suggesting doing 4 on top (coiled or pinwheeled) and 1 on the bottom & something else? I may just do 3 on top & 2 on the bottom, but should I rotate between top and bottom grates? Also, when you coil, do you flip the ribs over (bottom to top) so that each side lays on the grate? Thanks!

Thanks guys for all of your help. It seems like the rib rack is the way to go on this one. I'll stop by Home Depot and Wal Mart today/ tomorrow before work to see if they have any left (I know it's kind of late in the season in the Northeast). Cooking beans on the lower rack is a good idea...

Hello, I am new to smoking (bought an 18.5" WSM a few months ago), but have been grilling (mostly on a gasser) for a long time. Anyway, we are having a BBQ this weekend for about 30 people and I'll have the usual suspects (burgers, dogs, sausage, chicken...), but wanted to also smoke some meat...