Recent content by Jay S

Some people say yes, some people say no. Try it and see for yourself! Personally I didn't do it until Harry from Slap yo Daddy BBQ answered did a Q&A session on this site and he's a fan of foiling. I tried it then found he was right! http://www.slapyodaddybbq.com/

Rinse no, wipe off yes. I always remove the membranes. The ribs were a big hit. I did a "Slap yo Daddy" rub without the salt, and for a sauce I did a jarred Diana (black label) BBQ sauce. The smoke was at about 225 lid temp and I did 3-1.5-.5 and they were just about right. One rack in the...

I've got a bunch of cyro packed ribs that are "seasoned" which I assume to mean brined before packaging. I didn't notice this last time I cooked them and used a normal rub and they were too salty. So for a rub this time, omit the salt in the rub altogether? Also I've noticed that brined...

Thanks all for the replies. All vents were closed, including the top one. I've actually done more high heat than low and slow in my WSM, so perhaps I don't have the goo seal yet that a well seasoned smoker will have. I'm planning a low heat this weekend so I'll try closing it off again. Oh -...

Normally I would just let my 22.5" WSM burn itself out after a cook, but after a short and hot cook I had quite a bit of lump left so I decided to close it off and kill the fire. It didn't work. I'm thinking that either my WSM is not as airtight as it should be or the lump was just too hot and...

I'm a "**** the extra 2 bucks, I'm filling the ring" kinda guy.

There's an easy way to tell the quality of Henckle knives. The logo! The value brands have a logo with a single man and the premium lines have a logo with two men. I have a number of knives in their 4-star line and they're great.

Maybe my 22 isn't as tight as most, but for long cooks I usually run at around 0/20%/20% The 0 is for the vent that's at the back and pain in the bum to adjust, so I generally keep it closed for low and slow. I also got tired of trying to minimize my fuel usage, so now I just put in more than...

Benny, good advice but just FYI with the 22" I've never had to add additional water. The pan is huge and after a 16 hour cook I still have a few liters left.

I used an aluminum hot water heater drip tray for my 22" and I had to get the tin snips out and cut notches in the pan edges for the legs. Even though the legs stick out past the pan the vents on the WSM are still protected by the pan. For lighting my chimney I used to rest it on my my gasser...

Take pics and send em to Weber and tell them how even bears like a WSM. Maybe you'll get a comp repair. I'm worried about raccoons as well, but I bought a 22" and I find it a pain to move around. I can't imagine a raccoon doing anything but bouncing off of it.

I'm working my way through the book, and while his style doesn't bother me his recipes do. For a beginner book they use too many exotic ingredients that your beginning BBQer just won't have in their kitchen. For example his roasted pepper mix that often referred to requires 5 different types...

Buy the waterproof one. I'm on my second Thermopen as my first one died, and this one just went way out of range so I'll need to crack it open and do a manual calibration. Dampness and humidity killed the first pen, and I suspect the same for my current one. If it gets a little damp or...

I buy Kingsford briquettes at my local Home Hardware. $11.49 for a 18 lb bag. Canadian Tire and Walmart only carry Royal Oak lump here. Boo.

Hi Chris About your Test cook #4 and #5 with the 22.5, have you learned how to keep the temp up to 225-250 for the full time needed? There's lots of threads on overnight cooks but not much info on the 22.5, which seems to be a slightly different beast when it comes to fuel.