Recent content by FrankL

I wait till the cooker comes up to temp. This way I'm not trying to regulate the temp because I have had it spike and it took a little while to get it down.

Got in touch with weber and there sending a new one. Wow one heck of a time trying. New temp gage or no I'm staying my maverick . Did another for the cook for the 4th works gr8 maverick is the way to go

:wsm:I was having a hard time going the distance with out refueling. So I made another charcoal ring out of stretch steel. Same diameter but two inches higher. Using the minion method ( fill coffee can with lit charcoal in the center) I got the longest burn. It went beyond expectations. This is...

I put in the maverick temp at the grill. Temp on the WSM 250 temp at the grate 375 you hit it right on the nose. is there a way to fix the WSM TEMP? If not what is a good temp gage to buy for it? I also put a temp gage on the top grate and one on the bottom , why is there such a difference in...

You. Got a good point the temp gage might be screwed up. This could be why the meat came out like S,,?t. I going to try my maverick temp gage to see what the temp is at the grate. And I'll see at the same time if the temp gage on the WSM is correct. They should have the same temp reading.

Couldn't get it to go the distance had to refuel . I was using blue 20 lb bag and got nine hours then had to refuel. I used the minion method. Coffee can in the middle and 20 lb around it. Boston butt came out lousy. I rapped it after 4 hours cooked tilled it reached 198 it stayed at 225 the...

Here in Rhode Island it's hard to get stubs and cowboy comes in really small bags. I bought a big bag of frontier lump charcoal did you ever hear of this one?

I have a WSM22.5 I been using charcoal and cannot get anymore than six hours give or take. I been using the blue bag and now I bought lump charcoal. Is there any thing I should know about lump? Water or no water? Minion method? I'm looking for a long burn like 10-12 I bought a Boston butt 12...

I put a coffee can in the middle and filled unlighted charcoal a round it. Put hot coals in the coffee can and then removed it. And I still only got 4 hours out of the burn. The temp stayed right at 225 the whole time. What am I doing wrong. I want to try a pork shoulder. I have a WSM 22.5...

I got ribs down pat. So I'm read for pork shoulder .. Only one thing stopping me. How do you keep the fire going for 13 hours with out refueling? I Used the minion method for the ribs and I just nearly made it. I'm using kings ford blue bag.

I have a WSM 22 I would like to know how I can get a long burn. I have done ribs and it was simple. So know I want to do a pork shoulder. I hear people getting a 12hour burn without adding fuel. How is this done?

I have cooked ribs on the wsm and they came out very good. I move on from a side burner to the WSM.

I'm from providence ri just started getting back into BBQ . I got a wsm 22.5 and I love it. And I have a lot of question.

How do you make the fire last so long. I can only get four hours. I used the minion method and the snake method. I have a 22.5 WSM. The ribs come out great. Know I won't to do pork shoulder and a brisket.