Recent content by Albert E

Hello, On Saturday me and a friend are having a party. I'm doing the cooking, and the plan is to load up the WSM with 18 lbs of thick cut ribs on the middle (installing tomorrow!) and bottom grates. Adding 5 small roast beefs (17 lbs) on the top grate, 3-4 hours before I expect the ribs to be...

Before: Straight out of the package. About 2 1/2 lbs. After: Cut them in half to get more surface for sauce and rub, and shorter smoking time. Pulled them off at 186 after about 7 hours at 225, did not bother with the texas crutch, since I am hoping to cook 10 lbs of them (and 9 lbs of...

Hi, I was wondering at which temperature ribs are done? I am thinking about cooking swedish cut thick ribs on the wsm. They are basically a thick St Louis cut with an extra 1-2 inches of meat. Although always cut from the most forward ribs. Traditionally cooked hot and fast, so they get dry...

Thanks for input! The butt was not overly thick, more like a loaf of bread. Tasted ok, but with some dry spots. I'm getting more and more convinced that I'm a "rib guy"! :wsm:

Hi, Finally the weather is warm enough for outside cooking, so I had decided to do some pulled pork yesterday. Got hold of a (roughly) 5 lbs butt which I dry brined overnight and then applied some oil and rub to marinade for a second night as well. It took 17 1/2 hours to get the butt up to...

Too bad! That's a definite dealbreaker for me. Thanks!

Happy holidays! On my 22.5 wsm the original weber door will open downwards and "stay attached" to the wsm almost like proper oven door. Will the cajun bandit door do the same, or will it come off completly every time you open it?

Epic fail!:( Got a huge temp spike when I foiled after 3 hours. about 290 deg... I shut all the bottom vents, no effect. I repositioned the temp probe just under the grate just case the foil package was leaking to much steam. Didn't help. I took the lid off to remove the excess heat but it shot...

Thanks for all your input! Nice breakdown of the 3-2-1. Last time, was the first time I did not do that... So we have a "winner" they were under cooked. Now that I think about, I did not see any shrinkage either. Anyhow I have the spareribs on the smoker at 250 deg. St Louis cut on the rib...

Maybe I should cut out the water, in the water pan?

@ Andy in MA They had been in the freezer since last week of May. (I know, but I did not get my WSM when planned) I used roughly half a bag of Adams rib rub, so maybe 4 oz in total. Have been suspecting that I used too little rub. I used a sifter when applying so they did get coated all over...

Hi! I finally recieved my wsm and got around to smooking. (was hit by the back-order problem earlier this summmer) Did my first racks of baby backs last weekend. But was not happy with the end result. There was no bark/crust on the ribs and they were a bit dry and not so tender. I've had much...

Have it. Used it once. Waste of money. I'd say it's closer to 20 seconds before you get a stable read... That's an awfully long time when you're searing steaks, and the smell of the hairs on your hand burning, isn't all that appetizing. Found a "cheap-charlie" instant thermometer at my local...

Most pizza places around here uses two different pizza peels. One wood and one metal. They use one to place the pizza in the oven, and the other to take it out. Can't remember wich one they start with, though... A traditional wood fired pizza oven is supposed to be kept "white hot" at 750 deg...

N.B. European prices usually INCLUDES the sales tax, and it's high, about 19-25% depending on country. If you are considering ordering something from Europe you should try to ask/look for a company that does not charge you sales tax, when ordering outside the EU. (I.E. If the sales tax is 25%...