Recent content by Mike Zlotnicki

Remove the water pan. Simple. I cooked chicken thighs this evening at 350-400F. One full Weber chimney (and ambient air temp about 95 in central N.C.). Removing the water pan turns the WSM into a roaster. I do kabobs, steaks and chicken on my sans water pan; use the water pan when slow cooking.

here's a link for the basics. http://blogs.newsobserver.com/...rs/getting-the-blues

Frying is pretty brave. And yes, a fire extinguisher is always close by (as noted in the article). The WSM is much more versatile than folks give it credit for, and there's much more to the grilling/smoking world than flats and butts.

Actually, it's amazing how much difference the ambient temp can make in a long cook. Good call on the turkey. The whole ribeye on the smoker (hot cook) is a family favorite.

published some tips today. http://www.newsobserver.com/news/story/1587510.html

Munson is very close, if not there. Curry can replace cumin. Good meat needs nothing but smoke and heat. However, a nice rub and light sauce at the end makes for good ribs. Don't use the meat as a conduit for sauce.

I use mine for grilling often. A full chimney of Kingsford - plus a few extra - will get me temps up to 400 at the top vent. Lump will get even hotter. Simply take the water pan out, open the vents and grill on the top rack.

this blog post may be of some help. i just did some bluefish on the WSM. the quick-and-dirty summary is here smoking bluefish

Sent 'em back.

Besides mine, t he best 'Q i've had around here is Stephenson's Barbecue on HWY 50 between Garner and Dunn (if memory serves). Wood-cooked and hand-chopped. Many people like Ole Time, Cooper's, Murray's and a new "nice" joint called The Pit in the warehouse district. I just put a small rack of...

Thanks, guys. Lance, you nailed it. I will continue to lurk and learn.

http://www.newsobserver.com/105/story/1127624.html