Recent content by Joe P

Hi, I cooked some spare ribs this weekend. I was a bit dissappointed that they were a bit too fatty for my liking. They we're cooked enough (falling off the bone) but still had a bit too much gooey fat under some of the meat. I've had good results in the past with spares. Do you think it was...

Thanks Jim. I have gone through the tips section. In my cook yesterday, I hadd all the vents on the bottom closed and the top one closed 2/3rds (just enough for the thermometer). When I would use water in the pan in the past I did not have trouble maintaining 225-250 degrees. I think the wind...

Hi, Yesterday I did some ribs. It was a bit windy, about 15-20 mph. I used my Brinkman pan and a the foiled WSM pan on top of that. It leaves about a 1-2 inch gap between the two. I could not keep my WSM below 300 degrees. I started via Minon method and used 1/2 ring of charcoal. I need your...

Thanks for the tips on the rib tips! I guess that's why some folks prefer baby backs. I will try smoking the tips as well and possibly adding to some chili I'm making. Can't wait!

I picked up 2 racks of spares at BJ's today. I trimed them St. Louis style. I will smoke the ribs tomorrow in the WSM. I trimmed off the sternum section and cartilidge (small ribs) off each rack. On each rack this section is about 10 inches long by about two inches wide. It seems there's...

Did an overnight butt on Saturday night. I put it on about 11PM and took it off around 1 PM on Sunday. Temps here were in the high 20's overnight. Had to refuel in the AM as I didn't load it up enough. It took quite a while for the butt to come up to 190 degrees. The last 3-4 hours it...

Hi, I'm planning on purchasing a kosher turkey for Christmas. I understand that part of getting it ready in their processing is to salt it to pull out a lot of impurities. Given this info, would you further go on to brine it? I don't think so. I'm leaning towards not brining. Please send...

I bought a Purdue chicken last week. Cooked it on the WSM. This chicken was dissapointing. It wasn't the method it was the chicken! I will never buy one of these birds again. I will stick to the local grown chickens from Lancaster County PA, or free range organic brands like Bell & Evans...

Has anyone every used a Weber Slide Aside Lid Holder on their one touch gold? I have a 22.5 inch one touch gold and was thinking it would be nice to have instead of placing the lid on the ground whenever I need to open it fully. Send your thoughts. Thanks

I agree with Kevin. I tried it last year, seemed to be the same as Cowboy. By the way, I love shopping at Whole Foods when I'm feeling rich. I hate the prices there!!!!!!!!!!! but I do it anyway now and then.

Hi, Ash is very similar to oak. We had an ash tree cut down a couple years ago and I'm still using the wood for fireplace and smoker.

Hi, I was wondering if anyone has tried making smoke sausages on the WSM. I was thinking of buying some mild italian sausages and putting them on the WSM with some smoke wood at about 350 degrees. Anyone try something similar?

Did an overnight on the 3rd of July. The butt plateaued at 160. I went to the store and was gone about two hours and the temp of the WSM dropped to 180 and the meat back down to 155. I had to ramp the WSM back up with lit coals back to 250. The butt then plateaued at 180 for two hours...

Been doining an overnight butt (Renowned Mr. Brown). Using the new Kingsford. I started with 3/4 filled ring and about 16 lit coals (mignon method). I had to add more charcoal this morning after about 10 hours.

Bob, Thanks for the input! I made the rub and omitted the salt.