Recent content by MickHLR

For a little over $3 for 24 Weber starter cubes, I'll just stick with them. And, also no ash. http://www.homedepot.com/p/Lighter-Cubes-24-Pack-7417/202843410

Exactly my theory Tommy. Once again, nothing to back it up...just what I've seen with pre-heated wood as compared to cold wood in a stick burner, and applying that to the heated chunks starting up in the WSM and not causing thick white smoke.

Mark, no they don't all light at once. I put 3-4 on bottom and 3-4 on top. And, that's what has amazed me from the first time I started up the WSM. I was afraid as new pieces of wood ignited that they would put off the thick white smoke...but, it didn't. Even when I'm doing an all nighter...

This thread literally made me laugh out loud. So many good comments...including Lew's original post from 5 years ago. Some of these posts were hilarious, and it was fun to read through them. I'm sure most of us who have ever cooked anything have learned as we went, and messed up a lot. And...

Hey Enrico, glad to see you are spreading the love for beef ribs. And, from what I've seen from your beef rib posts, no wonder Italians are growing to love them. So, keep on cooking, feeding, and spreading the gospel of salt, pepper, smoke, and beef. It's hard to beat! And, you're doing an...

Jerome, thanks...and I sure wish they would put the NAMP cuts on the package, as that would make it a whole lot easier for us...especially with beef ribs. I normally look at the number of bones in the rack (3 or 4) and length of the bones to distinguish between the chuck ribs and plate ribs...

As an old stickburner, one of the things we always learned to look for was TBS, or "thin blue smoke". I've seen a lot of guys mess up their meat, by throwing it on before their fire stops putting out thick white smoke. Thick white smoke will give you a creosote taste, to all your meat, and...

Mick, I've done exactly what you are asking...and with the WSM, it's a breeze. I put my pork butt on the top rack and smoked it at 225* for about 8 hours. So, I'm thinking it will have another 4-5 hours left...and I know my spare ribs take about 6 hours. So, when I get ready to put the ribs...

Enrico, normally the plate ribs, NAMP 123A, are a little longer (ribs 6-8) than the chuck ribs, NAMP 130, (ribs 2-5) because the carcass opens up more and the ribs are longer toward the plate area, as compared to the chuck area. An average plate rib will be approx. 9" long, and 1 1/2 to 2 lbs...

Jerome, those are beef chuck short ribs, from the chuck area above the brisket. They are the NAMP 130 series of ribs...and they seem to be a tad tougher and leaner than the plate ribs, but if you cook them right, they'll end up like butter. They come in a 4-bone rack, and are ribs 2-5. I'm a...

Now, those bad boys are just plumb pretty, Enrico! :cool:

Hey Chad...yeah, Jeff led you in the right direction. I used to never wrap a brisket on my old stick burner, but started wrapping in butcher paper on my WSM. Seems to work great. The first brisket I did on the WSM had the flat a tad dry, but it was perfect when I pulled it off. But, I do...

I must agree with Tommy B. :cool: I did a 15 pound Choice CAB brisket two weekends ago (on sale for $1.47 lb) that was amazing, a couple of slabs of beef short plate ribs last weekend (on sale for $6 lb) that were also amazing, and am going to do a 20 pound Choice CAB brisket (on sale for...

Brian, I agree with Ryan. I've not wrapped brisket at all for the most part, for the past 35 years...and just started wrapping recently with butcher paper, as it seems to let the brisket breathe, where foil doesn't. I also agree with Ryan that 190* seems awfully low temp to me as well. I try...

Morgan, you are the perfect wife...your husband is a lucky man! Plus, you had the good sense to get him, in my opinion, the best affordable smoker on the market today. I've only had my 22.5 WSM for 4 months now, and have already smoked a lot of meat on it. And, I have also smoked meat on...