Recent content by Aidan Gallagher

diameter 18.5"

Thank you for all the advice and tips - much appreciated!

The dome guage to measure the cooking temperature - and the WSM is brand new so first time using it. I had a separate probe for measuring the meat temperature.

This was the recipe: Prime Rib - Herb Crusted Summary Buy the small end (ribs 10-12) of a USDA Prime standing rib roast. Have the butcher tie the roast, or tie it yourself at each bone. Leave the bones intact for better moisture retention and flavor. Apply herb paste and allow roast to sit at...

I think your longer slower time would be easier to manage - it was just that the recipe on the site had the higher temp/quicker time. I really only used the cedar to try and get the temperature up because we had people waiting. To be honest its hard to know where the flavours were coming from -...

So - had foil on both the bottom and inside water pan but no water. Used one full Weber Rapidfire to light up, put that in the WSM when fully lighting and added a full Rapidfire of unlit coals. When they were all fully lit I added the foiled water pan etc. and started cooking. When I put the lid...

I tried the Herb Crusted Prime Rib recipe as our first WSM BBQ on Saturday. Turned out well but had to cook for a lot longer to get the meat to the right temperature. The recipe says to use Kingsford charcoal but we only had Weber Briquettes. The temperature initially went up over 370F but...