Recent content by MarkM FL

Just caught this thread, seems simple enough. Was looking around for a cheaper PID controller and came across this. DIGITEN Digital Temperature Controller Would something like that work? Also, are you just plugging the analog controller into the PID, and just turning the analog controller on...

I have the WSM 18.5 and recently purchased the Weber hanging rack and some 5" meat hooks. I'll be attempting to hang two racks of baby back ribs for the first time using Jeff's original rub recipe. I've been doing the 3-2-1 method at 225 degrees with the water pan/foiled. Any tips on temp and...

They were good, sweet but good. I used the Smokin' Hogz Dry Run from the book "Secrets to Smoking on the Weber Smokey Mountain" and then added honey, butter, and brown sugar in the foil. They were sweet and sticky (not to mention inside the weber too). Here are the final pictures. Any tips...

Thanks! I un-wrapped after 2 hours (5 total), and they were falling off the bone already. I left them un-wrapped for about 10 mins, then sauced them. The WSM held heat a lot better than my older grill. I think the 3-2-1 method might be to long for baby backs. How does everyone do them? I...

I had to squish them together a bit, right to the edge. I'm doing 3-2-1, and just wrapped them in foil. I'll take more pictures after the wrap and at the end. Still holding 230-250 degrees, fingers are crossed!

I purchased the WSM 18.5" last week after having a Char-Chriller Duo w/ side smoke box for about 4 years and struggling to hold temps and a number of mods. Today is my first cook, doing two racks of baby back ribs. I've decided to try without water in the water pan, just lined with foil...