JWorden

Truly, it is tender, juicy and delicious. My wife and daughter and my neighbor gave 2 thumbs up and the baked beans were great too...

For pork butt I like one chunk each of hickory, post oak, and apple (or peach/cherry). For ribs I stick with fruit wood.

Depending on how hot you are grilling, the meat will continue to cook toward the center of the piece of meat. So you have to remove it...

Thanks for the post. I based it off my experience using my spirit gas grill. Since I was using a mix of lump and briquettes I'm sure...

I've had mine since may 2020 and all I've ever done to the inside is scrap off the loose film with a plastic putty knife. If it doesn't...

Does it matter what kind of ribs you are cooking for the two hours? I used to do something similar on my gas grill (or charcoal) but it...

I have the 14.5 WSM so things will be a bit different. In my image I added 10 lit B&B briquettes to what you see (B&B charlogs). I...

I currently have a spirit 220, performer, and a 14.5 WSM. If I were to start over it would be the WSK E6 and a used q1200 or q2200 in...

These ribs came from Wild Fork Foods, just over 6lbs. Salt + Pepper only, spritized with a 50/50 mix of water and cranberry juice. Put...

I smoked 3.4 lbs baby back ribs on my 14.5 WSM. Used B&B charlogs and 10 B&B briquettes to bring up to 250F. Smoked with a mixture of...

I cooked this on my performer with a mix of briquettes and lump. I cooked the burgers first so I could concentrate on the steak...

Since I got my performer and 14.5 WSM there are a lot of thing's I can cook better myself and save a fortune. I like burgers and steak...

That's an interesting idea. It read about 135 when I took it off.

I used to overshoot temperature fairly often but those issues went away when I stopped closing the lid between flips.

Grilled some burgers for my wife and daughter. Ribeye for myself as they won't eat steak. About 4 minutes on one side and 3.5 on the...