Recent content by Mike W

Smoke Day is going great. Was off on what time I needed to start to have dinner by 5. Will be around 6 now. Got some baby backs going...about to foil them. ABT's going. Just put on some Hot Italian Sausage. The last thing will be the beans. Its been a good day. Wish the sun would show up...

I have done a few pork butts and they are pretty easy to maintain. I just ran them between 225-250. My last one took about 11 and 1/2 hours for an 8 pound butt. You usually want to get the meat to have an internal tempature of over 200 degress so that it will be very easy to pull apart. As...

So I wanted to make some of these this weekend. Im also going to be making ribs so I was wondering if I could just put the sausage in the smoker that is going to be going at about 225. I also was going to just get something that is pre-made so does anyone have a suggestion of what kind to get?

You know I did see that one of the guys on BBQ Pitmasters did his with coke as the marinade and used it for liquid when he wrapped his ribs in foil. Im going to try it this weekend for the first time. Heard it can give a sweet flavor.

Going to be doing a few slabs of baby backs. Cant wait to eat them.

Wow that is alot of grills. My wife hates that I have four. I have a Brinkman 3 burner gas grill (want to upgrade to one of the weber models but still saving up, my 22" weber kettle, my 18.5 wsm, and my little weber smokey joe silver.

Thanks again for anwering the question. I will try this the next time. I have seen the Gourmet system from Weber but have not purchased one yet. I think it is also great you are for Illinois. My mother in law lives out by you.

I was wondering what is a great way to get great grill marks on food? I use an older model Weber Kettle that I inherited from my father-in-law. Now I only cook on charcoal. I just can never get the marks on my food. Thanks for taking the time to answer all of our questions.

So I am going to have some ribs this Saturday for WSM Smoke Day 9. Im going to make atleast 3 slabs of baby back but will probably make more since there may be some family coming into town. I have made my own bbq sause before and it was ok but nothing to die for. Does anyone know of any...

Not a very windy day at all. It was probably about 70 degrees that day too. I always seem to have a hard time getting the temp up. Im going to try and see if it is the dome themom. that is off and check it with another one. Thanks again for all the suggestions everybody.

Thanks for the suggestions. Is there a special fan that people use and how do you check to see if the thermometer is working correctly?

So tonight I tried to do a couple of chicken breasts on my WSM 18". I wanted to get the temp up to 275 but could not get it to go higher then 245-250 on the dome themo. I foiled the pan but did not put in any water. I also used about half a chimney of lit Kingsford charcoal. All vents were...

So this is something that I have wanted to try making for a while. Does anyone know how to do this on the 18" WSM? Any tips that would help? I really have no clue what meat to use, tempature the meat should be cooked at, or how long I should do it for. Thanks everybody.

Good luck out there. I think I'm going to check it out myself and would like to do the competition next year.

Thanks for all the welcomes. I have been looking for competitions to go to because it is something I think would be really fun so thanks Don. I will have to see about that.