Recent content by Mike_S

Are you from the Northeast? I am curious how you found out about Dinosaur BBQ.

Nope. Just ribs (baby backs since they cooker faster). Teams have gotten real creative in the past with different styles.

Hi all! How would you go about planning a rib cookoff party? This is VERY casual (far from a sanctioned event) among friends and family. I am predicting 8-12 teams with 120-150 guests. We did this in the past from around 2009-2011 where the teams' ribs provided the protein for dinner and...

I'm debating on pulling the trigger on a new Genesis before quality takes an absolute nose dive. Hopefully they keep assembling in the US and keep the customer service Weber was known for.

This might be my problem. Once I get to around 200 I close all the bottom vents to about the width of a pencil... I might need to close them even more from the get go.

I use a water pan and make sure there is always water in it.

While using the minion method I will dial my temps in while starting a cook. I get the meat on, and everything holds steady for quite a while, about 2-3 hours (I try to target 250ish). Then all of a sudden my thermometer (Thermoworks Smoke) will show my temp around 300. That's usually when I...

I feed my Thermoworks smoke through it. It's a bit of a pain to feed two probes in but it works well.

First on the WSM, not overall. Thanks for your response!

That's because it is easier to keep temps down with water in the bowl since it'll never rise above 212. A pizza stone is solid, therefore can have much more energy than water, and can get much hotter than 212...

I am smoking a brisket this weekend and I want the fat cap to act as an insulator against the heat. T-Roy cooks on Youtube claims the heat actually comes from the top of the dome onto the meat. Is that true? Or does most of the meat come from the bottom?

Much cheaper than Traegers!

It looks like Weber beat Traeger to the griddle game (by a matter of days), although it might still be several years too late since Blackstone is the Kleenex brand of griddles. I'd love to hear opinions from anyone who has purchased either of them.

What kind of safety net? Prevents the fire from going out?

Lately on /r/smoking (Reddit) I have seen a ton of comments about how using a WSM with a blower is a game changer and really allows people to not worry about temp changes. But once I get my temp dialed in without a fan I hardly ever see changes throughout the cook. How do these fans work...