Recent content by Harold Hefley

I noticed you posted this yesterday and no replies. Can't say I can help but and not sure what you are trying to do. Do you want to smoke these on you WSM? If that is the case you will just cook uncured bacon. Not sure it can be called bacon if it isn't cured! I think you would be wise to cure...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith: As best as I can tell, there isn't a difference, but somebody on the forum may have done a side by side comparison. Pat...

Can anyone tell me the difference in the 7416 Rapidfire chimney starter and the 87880 chimney starter from Weber?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Maverick ET-73 </div></BLOCKQUOTE> Hi Arnold, I logged on to see what thermometer I might need and saw you had already ask. I looked on amazon and didn't find the...

I'm planning my first overnight cook. I read some recipes that use a Brinkman pan. My WSM has a big water pan. Does the new WSM have a larger pan then the older ones? I'm cooking a pork butt and using some mulberry mixed with oak for smoke wood. Any additional instructions will be appreciated.

Hi Frank, I just cooked my first ribs. I followed the beginners for baby back. I used the minon method. For smoke I used some mulberry and a piece of oak. Just placed the ribs on the top with meat side up. Cooked in the 225 range for about 6 hours.