Recent content by MichaelP

I've tried most of them, and the Carolina sauce is the best. Nice and tangy. I think they would be better off not putting them in ketchup bottles, as that definitely makes them look less authentic ;)

What restaurant is he at? I live in Plymouth but get to Boston regularly. Would be cool to check out a competition one of these days if we could find one in our area

Did some smoking over the weekend and things make more sense now. I noticed the slabs definitely shrink enough to lay down on the smoker if I wanted to foil. I started with 2 shoulders the night before. In the morning, I moved the shoulders to the bottom grate (questionable move) and threw on...

That is a crazy amount of meat! You need a fridge truck to transport it! At these events do you stay up all night, or take turns sleeping?

That sounds awesome!!! Would love to see pics of that!!!

Chuck- thanks for your tips. If I were to go with a slab in each slot of the rack, would definitely have to trim a rib or two off the side as some slabs would be too long for the 18.5". It would be impossible to foil all those ribs (unless you stacked up the bundles), but I might have to try...

I'm going to focus on spare ribs for the next couple of smokes, and I want to max out capacity on the 18.5". From what I gather (and the 3-2-1 recipe on this site), I can fit 3 slabs per grate by snaking the slabs on the rack. The thing I can't figure out is, when it comes time to foil the...

Will have to try some sausage for sure!!! Here are pics from the weekend Yum yum yum! And it's since been eaten and enjoyed

It's a game changer for sure!! Good bye to rushed hockey puck burgers and ordering giant deli subs for parties! Doing ribs next weekend and probably brisket the next. Then going to work on figuring out a game plan for the 4th of July party. Would be nice to get some variety going and have it...

All was well and good overnight. In the morning, the grate temp was 180 and the meat temp 163. Went to stir the coals and found them to be almost totally depleted. Not sure why, only reason I could think of is that I used a full water bowl. Or maybe the door leakage? So I fired up a full...

The butt is on and I can def see some smoke coming out of the crack in the door. Will just have to adjust vents accordingly

Thanks for the well wishes and encouragement! One thing I did notice is that the door on the new WSM is not flush to the grill (not close to air tight, air definitely will get in). Are you supposed to try and bend the door to fit or just roll with it?

Hi guys! I've been wanting to get into smoking some BBQ for a couple of years and finally jumped in and bought a WSM 18" this week. My wife and I have 3 kids, ages 5, 3 and 1, so it's been really frustrating for me not having time for my hobbies-- fishing, boating, cycling, Crossfit, guitar...