Recent content by Bill S (billgator)

Hey Guys, the past year has been crazy as I ended up making a cross country move. Unfortunately, I haven't been able to smoke any meat in about a year and my WSM 22 has just been sitting on the new deck for about 6 months. I finally opened it up this week and to my horror, found water standing...

i usually use sand in the pan instead of water when cooking ribs (in the 235 degree range). are you saying to leave the pan dry for high temp (300 plus degree) cooks or for low and slow as well?

Hey guys, I recently aquired an entire freshly cut down apple tree and im wondering how long i should wait before i use the chunks of it in the wsm. Any advice?

Hey guys, thanks for the responses. I am going to tweak my method just a bit and we'll see what happens. Is there any way to get ribs fall off the bone AND completely moist on the smoker? That's what I am aiming for. I'm close, but not quite there. I'm thinking of a heavy apple juice spritz when...

Hey guys, I've been making ribs for a few months now, and I'm having a blast with my wsm 22. The last few times I've cooked, I've had more stability and temp control, but the babybacks im making are coming out just a little bit dry. They are still delicious, but I can't figure out what's going...

hey guys, i am going to cook chicken quarters tomorrow on the wsm and i have a few questions. 1) can anybody recommend a good brine and how long the quarters should brine prior to being smoked? 2) i really want crispy skin, so should i dry the skin off when it comes out of the brine and should...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob Ruth: Not only the topping on the ABT's, but I would greatly appreciate knowing all the ingredients for them. Rob </div></BLOCKQUOTE> Thanks for...

I am brand new to smoking, and I fired up the new WSM 22 today for the first time. On the menu was 4 slabs of babybacks and a few dozen ABT's. We had friends over and everybody said they were the best ribs they had ever eaten. I know of a few things I need to do differently to make them better...

well, i ended up closing the top vent and that brought the temps under control, although they never dropped below 233... and that's with everything closed. i even came back after the fire had been lit 10 hours and it was still chugging right along, with all vents closed, including the top, and...

Hey guys, sorry I haven't introduced myself before now, but I recently bought a WSM 22 and I'm currently in the middle of my very first smoke. I've had 4 slabs of baby backs on for a little over an hour and the temperature is spiking on me some. I used playsand in the water dish and everything...