Recent content by John Moeller

Arrived at 11:00am and was pleasantly surprised the line wasnt that bad. Not too the road like I usually experience. Thinking the line wasn't that bad shortly afterward an employee came out and informed that, this part of the line when we could expect to eat. 2:00 PM was our expected time and...

Thanks for all the replies. I will most likely get in line earlier, I'll just order a couple of Lone Stars to cool me off.

I am going to be in Austin on Wednesday and I am planning on going to Franklins for lunch. Since its forecasted to be 103 on Wednesday how long can I expect the line. Any insight will help.

The ribs look awsome. The last rack of St. Louis style I did not wrap and thought they were the best I made for the season. I agree it does take longer. Once they were tooth pick tender I sauced them and put them on the gasser at a higher heat to set the sauce. I need to figure out how to...

Food looks great. After over cooking my first 3 racks of ribs I thought the same "do I really like ribs". Did the last rack I had, didn't foil them and they were the best I ever made. After they were tooth pick tender I sauced them and finished them off on the gasser.

I remember that happening on my first cook. It has never happened again.

Dan, the Steak looks great. A resource that has helped me turn out some quality product is the grill guide on the Weber web site. I reference it just about every time I grill. The second piece of equipment I would recommend is a thermapen. The fear of under cooking or over cooking meat is...

Looks great so far, I will be making a lid rest before my next cook.

Jim, the food looks amazing as usual.

Thanks Chris sorry for not responding earlier, the pictures are very helpful.

Chris, could you post a picture showing the casters attached with SS zip ties.

I am having the same issue, thanks to all who responded. I do have one question? Should I wait until all the coals are completely ashed over in the chimney before adding them to the smoker.

Kevin and Randy, Thanks for the replies. Looks like a OTG might solve the problem. My wife doesn't understand that one grill is not enough, I might have to have ask for forgiveness instead of permission on this one. An OTG would only be number 4, that's far from being excessive.

First thanks for all the great answerers this week. I really liked your thoughts on cooking rib eyes a little longer to make it more tender. Anyway, the question I have is this. What technique would you use to produce crispy chicken skin on the WSM?

Going to try and duplicate with Legs today. After seeing your pictures chicken moved up to number one on my list on what to cook next.