Recent content by Michael Pompey

I ended up doing Spares and Broccoli and Provalone bratwurst on Saturday, and a 9 lb Pork Shoulder on Sunday. http://phillygriller.com/2015/03/22/big-bald-ribs-3212105/

Hey WSM experts maybe you guys can help me out. I've been having difficulties getting more than 11 hours running my WSM during the winter. My current 18.5 WMS is unmodded, although I'm thinking about doing the nomex seals around lid, and the door. I currently use a Maverick 732 to monitor temps...

I'm currently using a Taylor probe thermometer and have been doing fine. I've also used a Polder probe before. Stay away from the Pyrex models. I've had a couple and all of them have gone out within months of using them, and too many wild fluctuations with the temp. As far as the rub, rub that...

Pretty good job. My recommendations from years of using my weber as a smoker: *Don't be afraid of using more rub over your ribs, spread it all over * A good way to measure temps is to use a probe thermometer pushed through half of a potato on the grill grate. That will give you an idea of how...

Thanks for the response. How do you only light 5 briquettes. Do you have an ultra small chimney?

Question about long burn times with Weber 21 grill (old style with three bottom vents) I’ve been combing the forum posts regarding how to get longer burn times while indirect cooking on my weber grill. I’ve seen some articles about using firebricks and I have a couple of questions about it...