Recent content by B. Debo

Is this sale already off? Link is full price for me.

I've squeezed in 16 pound packers on my 18.5 and they've cooked fine both low and slow and high heat. You just stuff them between the grate handles.

I have recently made the switch to charcoal only not by choice but by separation from my wife. I am happy with the Performer and WSM's at this point and do not intend to purchase a gasser anytime soon. I simply start up my charcoal as soon as I get home and then get changed and prep food...

I did not use a pilot hole and had no issues with scratching or sliding using a unibit. I simply put a few pieces of masking tape down first. I just installed mine a few months ago. I ordered my Tel-Tru direct and received it within a few days.

Are you sold on doing it "beer can" style? If not, you may want to try your whole chickens spatchcocked over direct heat. I do both and find spatchcocking to be faster and more tender.

A pretty good show gone bad.

I used to be a big fan of beer can chicken and tried everything from pepsi to wine/garlic in the can. While I enjoyed the results, I never noticed a flavor difference. Honestly though; I believe the most tender/juicy chicken I have achieved has been when I spatchcock it and grill over direct heat.

I had a set of Raichlen Rib Racks that were nice and large. The weld broke after a couple of years, but they are heavy and solid for the most part. I currently own the Weber Style Stainless Steel Rib Rack and I am happy with it. It is very large. It appears larger and sturdier than the other...

Crazy as it sounds, I thoroughly enjoy both methods and have experienced success with both. It just depends on the mood and the schedule and the beer budget.

How about from science evangelists? I appreciate the huge effort you put into this, however, from your description, your research is loaded with bias. If you have any chance of convincing me one way is better than the other, I would need to see equal trials in both group (randomly selected)...

Same here except it seems 17 hours at 225-250 is my magic number no matter the weight. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: I agree with George, if you're looking for shorter cooks...

Received my pre-2009 wsm model stainless steel door replacement and smoked two pork shoulders this weekend. The door was very tight (no more wobble) and looked great with virtually no air gaps. Temps were slightly more stable, but they were great before. The big plus was one load of charcoal...

Pardon me if this issue is addressed in another forum, but does anyone know if the lever latches for the newer models WSM's will fit on the older 18.5 inch models. I have significant damage to mine and need to replace it.

Attempted my first high heat brisket yesterday (sorry for lack of pics). I had a 15.6 pound whole packer I was prepared to do low and slow Saturday night into Sunday but the weather and my sleeping habits had me change my mind to attempt the high heat approach this time. I was nervous because...

After my virgin experience last weekend....all I can say is, "Fatties, fatties, fatties..."!!!!!!