Recent content by Joe L

I've had an ET-73 for about two months and I love it. My WSM is on the lanai by the pool. I can get temp readings with the remote in my office, which is the farthest point in my house from the lanai. I would hate to use the WSM anymore without the ET-73 or something similar.

ITA, after I started making my own Q, I learned how BBQ should be. I discovered that the BBQ restaurants that I had thought were pretty good were actually quite awful. A couple of months ago, I sampled ribs at five BBQ restaurants in my area. Four of the restaurants simply grilled untrimmed...

Jeff, I'm having success using the 2-2-1 method for baby backs. That means 2 hours without foil; 2 hours with foil (and some goodies added like butter, brown sugar, honey & apple juice); and 1 hour without foil and maybe BBQ sauce for the last 15 minutes. Temp 225-235. The sauce I use is KC...

According to a BBQ show I saw on TV about cooking briskets, most people prefer the point. It's supposed to be more flavorful and tenderer. However, in my experience, points are hard to find in stores. My local Sam's seems to only carry flats.

Jeff, I'm using a clay saucer. I put my lit coals on about a half hour ago and the temp is just now getting to 225. We're apparently doing something different. I started with all vents open and around 20 lit briquettes. I'm using a Redicheck ET-73 under the top grate. When I assembled my WSM...

According to the Minion method instructions, immediately after putting the burning coals on the unlit charcoal and assembling the WSM, one should put on the meat. Based on my experience, after assembling the WSM, it takes about 30 minutes for the temperature to reach 225. If a recipe calls...

The results are in and it's "membrane off". Thanks for the input. After starting this thread, I remembered an incident that occurred earlier this year after I had been Q'ing for only 3 months. I volunteered to take some spares to a friend's house for a party. As I was packing up the ribs to...

As a relative newbie to BBQ, I find that just when I think I know what I'm doing, something comes along to make me wonder just what I do know. The other day I was reading a thread here about commercial rubs and saw a lot of positive comments about the Texas BBQ Rub. So, I went to the Texas BBQ...

As a relative newbie to BBQ, I find that just when I think I know what I'm doing, something comes along to make me wonder just what I do know. The other day I was reading a thread here about commercial rubs and saw a lot of positive comments about the Texas BBQ Rub. So, I went to the Texas BBQ...

I used a clay pot for the first time Saturday for a six hour spare rib cook. I used the Minion method with the charcoal ring a little more than half filled. Monday morning when I got around to cleaning up, I discovered that what every one was saying about charcoal use was true. There were many...

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I'm a rib lover and to me it sounds like you might be a little short on the baby backs. I would also add cole slaw to the menu. You need something a little green to balance things out. Perhaps, you can ask a guest to bring the cole slaw. Sunday I found a great cole slaw recipe on this forum...

I was in the St. Louis area about a month ago and did an Internet search for barbecue restaurants. I found Super Smokers listed, but then found this article saying that Super Smokers had closed down in early 2006: Super Smokers Closes The article goes on to say that a former Super Smokers...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by rich langer: I sure like the fact that if yu adjust the vent you don't have to wait 30 minutes before the temp changes </div></BLOCKQUOTE> You're right...

After reading everything I could find about clay pots/terra cotta saucers/ etc. on this forum, I decided to try one. I found a 12.25" clay saucer at Home Depot for about $5. I foiled my water pan. I set the clay saucer inside the water pan right-side up. The 12.25 saucer fit just right. I put...