Recent content by Joe D - BBQ Joe

Yes. I don't gather wood in the yard because of bugs possibly embedded in the wood and it would not be dry enough anyway, but I pick up a bundle of firewood at Lowe's or somewhere like that and just cut the logs into chunks with a miter saw.

Blasphemy! Just kidding... I use maybe a half chimney of charcoal and then add wood as needed. I usually have to pull the pizza rig off the grill entirely after 4 pizzas or so and add wood. Takes a few minutes after that to get back up to temp. I have a temp gauge on the front of the pizza rig...

Looking closer at your picture of your rig, you might double check your setup. I have the Kettle Pizza brand, so yours could be different of course. On mine, there are tabs on the circular rig to allow the 22" grate to drop in the rig itself, and when that is dropped onto the kettle grill, the...

I would use more wood. I find that the high temps are reached best after more wood goes in. I can cook three or four pizzas, and then I will add a couple more wood chunks as the temp drops without new wood in there. I use pretty big chunks. To save the expense, I usually buy the firewood pack...

I have some sort of moral qualm with oven finishing, I just see whatever I'm doing through outdoors, it takes as long as it takes. I'm not recommending my own rigidity in that area though as it is just emotion talking. Speaking of emotion, if I put 78 pounds of brisket in our oven for three...

I smoked 4 butts once on a WSM 18". I had a really hard time maintaining temperature, and my theory was that all that meat/mass basically impeded the airflow needed to keep the cooker at temp. I'll defer to the BBQ physicists on here, but that was my experience. If I was going to do what you are...

To the OP, maybe a little late, but I do own that model, and it works okay. Not the most accurate temp, but functional more or less in terms of range. I also own more than one Meater, and it has been a frustrating experience. My most recent thermometer is the Combustion Inc. model. So far so...

Chris, great review. I love the chamber concept but not so much the price. Glad you're keeping an eye on it. Also, and it may just be me, it is good to see an unbiased review from the website operator. I suspect you have products sent your way in the hope of more favorable treatment, just...

I cooked a rib roast on the charcoal rotisserie over charcoal once I believe, and the WSM prime rib dozens of times. The rotisserie result was not better than the result on the WSM. Not bad, but not better than the WSM. And I agree that the bullet hole dead center is not a plus.

I use a rib rack but I've never cut the racks. I just u-turn the rib into the rack,one rib rack taking two slots. I often cook three racks at a time (sold that way at Costco), and they all fit in my 18.5.

I dump the coals in a bucket so they can be re-used. Then I put the grill in the shed basically right away. I used to wait for the coals to go out, but it takes a long time.

I agree that 6 hours is about right. I have never wrapped in foil. Try to ignore the fact that it looks like the ribs have shrunk down too much. Attaching Meater graphs of two plate rib cooks, one 5 hours and the other 6.

Modest sized rib roast. Jealous Devil briquettes, herb seasoned. Two hours or so. God bless our soldiers departed! :flagkettle: Happy Smoke Day!

You could try putting a piece of PVC pipe through the bent legs to help straighten them. I think I used 3/4" pipe or so.

True. Once we put the bucket in the fridge overnight. Whatever works.