Recent content by Benjamin A

I'm grilling t-bones on royal oak right now. Good stuff

Just bend the door back to fit it. I salvaged my wsm from a scrap pile, bent everything back into shape, and improvised a lid for it from an old $15 craigslist ots. And I have no problems with controlling temp with air management.

I'd fill the water pan till you get the hang of it. Temp swings will be more forgiving with water.

The wsm is an awesome piece of equipment. I used a new braunfels black diamond for several years, the difference is night and day. I'm on my third year using my 22.5 wsm, and it still amazes me, especially on long smokes. I could never imagine any smoker being this easy to use

I make leftover brisket stew, and left over brisket pot roast

Beans in a do, right under the ribs almost too much win

If he was the one that couldn't tell the difference between a pork steak and a pork chop, he would have deserved a longer sentence.

Chicken really picks up smoke. I don't usually add any wood at all with chicken.

I've done many briskets without a thermometer. Like everyone says, a simple probe test will tell you when it's done. Expect it to take 15 hours at 225.

It makes great stew meat too

Looking good. I love to do ribs in the otg. What temp, and how long?

My wife usually throws some skewers on the weber q when I'm mowing the lawn

Looks good, I'm going to have to try this sometime. Congrats on the cook.

Exactly what I'm thinking. I've been cooking ribs for twenty years, but this is a first for me.

I cook my missouri Ozark Apple ribs on my otg. It should cook the same as your performer. I just put a large pile of coal on one side of the grill and light minnion method. Then i sear the ribs on the direct side, then move the ribs to a pan on the inderect side, apply my marinade, apples, and...