Recent content by Matt Simmons

I am still fairly new so take what I have worth a grain of salt. But, I do not foil the pan either. The way I see it, it is a water/drip pan, not a shinny car hubcap. Plus, it sits right on top of the coals so I can not see how anything bad could possibly grow on it I dump the contents of...

Butts turned out pretty darn good. Started them at 530 last night and took them off about 1030ish this morning. This time I saved the drippings from the foil when in the cooler and poured it back over the pulled pork along with a little bit of run. Used the Carolina sauce again with extra...

Great advice, thanks guys. I think I will do what many suggest and not swap grates. So long as my et73 does not run out of batteries and fail when I am sleeping, things should turn out well I hope.

I could squeeze them in but rather than having them touch up against the lid I figured now would be a good time to get comfortable using both layers

This is the first time cooking on both top and bottom rack in my wsm. I am cooking 2 9lb pork butt's and am interested on any tips to try to finish them about the same time. Do I need to rotate racks half way through? Any other advice is greatly appreciated. one more thing... I cooked a 10lb...

Has anyone tried the sugarless Texas sparerib rub? Any bite to that one?

Larry, Are you smoking fat side up or down? Look forward to the results

I have been using the BRITU rub but each time adding a bit more brown sugar because I thought that was what I liked... Well, I this past time I think I finally realized it wasn't brown sugar I was missing, it was the kick, or bite to the rub. I get enough sweetness from the sauce and like it...

My favorite so far: Jimmie Dean Hot Bell Pepper Bacon Pepperjack cheese

Chris, I did the same kind of cook a couple weeks ago and here is what I did that worked fairly well. Started the butt the night before estimating about 1.5-2hrs per pound. I kept the temps about 225 off the lid (didn't have my et73 at the time) At about 9am the butt was at 185 so I pulled it...

I currently just offset 2 char grates. I am very happy with my WSM gap or no gap. Like you mentioned though, I just want what I paid for that is all. If they come back and say "we did not make the modification for the new 18.5" I would just say oh well. BUT, if they say they did and I just...

Great (no pun intended), thanks Chris

Well, I am pretty certain that the new and old WSM 18.5 models have the same gap. On a positive note, because Weber sent me a replacement grate... I now use both, grates perpendicular to each other, and no coals fall through. Great idea Pat now if only I can learn to cook a brisket without...

I set my high alarm to 275 and my low to 230 and was not woken up until 730am by the low alarm. I opened up the vents some more and got the temps back to 250 (all temps off the ET, not the lid which is still reading about 30-40 lower). The brisket went on at 10pm last night and now (830am) the...

I guess my question is if I should try to stabilize my temps before heading to bed off of the et-73 or the WSM lid therm. Et-73 is currently reading about 50 higher than lid temp. The probe is in the grate clip placed on the top grate about 2 inches from the meat and about 5 inches from the...