Recent content by f.nathan.walsh

That is also what I am up against and one of the reasons I started the thread. Im going to use substantially less water or none at all going forward.

Really appreciate everyone's advice, but I think the only solution is keep trying different setups. Thanks everyone.

I have, but usually only when cooking poultry, so shorter cooks with higher temps. I am going to try next time I do ribs.

I have a feeling I am using too much water in the pan of my WSM. Usually I use a full pan of warm water no matter what I cooking. Out of curiosity, can you let me know how much water you put in the pan when you cook: 1) pork shoulder 2) side ribs 3) brisket. Thanks all, and happy 4th too...

Update in case anyone else is looking, The Butcher Shoppe in Airdrie, AB is a great place. First visit I was able to directly talk to the butcher, they carry all they good stuff: brisket, ribs, pork buts and turkey breast. I went with side ribs for this upcoming Canada Day and I have a good...

That is my favorite method as well, however, I have not left the door open. I will try that next time.

Just moved this week, and my Qs are on the moving truck. Better update the profile ;)

Briskets are not common in Canada, and you typically need a specialty shop or order to get one. Does anyone know a place to purchase one in Calgary Alberta?

Please let us know how it turns out

You can also check the blade bone. If its loose and clean, your good to go

I have cooked low and slow on the performer for a couple years prior to getting a wsm. Used the snake method with sprinkled wood chips on top. Never had any issues. But it takes time, lots of time.

I hear you there Len. All we get is fryers up north

Hi Jamie, Big fan of your books and videos. You were a big help in growing my passion for BBQ. If you could only pick one BBQ to use, what would it be? Nathan

Fantastic! Thank you both Jamie and Chris

I started out the same as you Dale and completely agree