Recent content by Richard Diaz

I light mine on the sideburner of my genesis, if not I will place on the charcoal grate of performer and the light it with igniter.

What material is the plug made from? The only ones I could find were nickel, not ss or galvanized. I went with galvanized bolts, nut and 2 washers, one each side of the vent. I'm concerned with the rust and long lasting.

From what I am hearing I think the butt may not have been ready. Could you shred the pork or did you have to chop? I recommend buying bone in butts, its a natural temperature gauge, once it wiggles clean your done.

There is an older thread where someone manufactured one. I have a 97 Mastertouch with the bar thats in great shape. You can get the new ash catcher system and cut small slits where the three legs would normally tie into and it will fit right in. Search the thread's under mods. I know that...

I hate to make this suggestion, I would not cook inside a structure. I would start the cook outside on thw wsm and when your meat gets to 150 and its has taken in all the smoke I would finish it off in the oven. Its a more controlled environment and wrap in hd al to finish it quicker if your...

Last time I saw it was at Lowes 3 years ago. Haven't seen it on sale since. I bought 20 bags back then, still have 8 bags left. I use it for special occasions like a 49 day aged cab that I will be smoking this weekend.

Obviously Competion is going to be more expensive is a better product. If I'm doing a nice cut off may like a cab I'm going with competition or stuubs. If in doing butts n ribs I'm going with the blue. It's all based on your body. Competition burns longer with less ash, whereas the blue...

Go with the 22, you wont regret it. If you wanna do small cooks get a 22 off CL or wait until the 14.5 comes out.

The more lit briquettes used in the mm the higher the temperature will be. I usually start off with half a chimney of lit K. I'm in Orlando too, Waterford Lakes area. Where are you. I've never had issues with mildew. My wsm sits outside covered.

One per rack, i like to double them in al. If your gonna put them in a cooler make sure to boil some water and leave it in the cooler and let it heat up. That way when you put the foiled ribs in along with the warm towel it will stay hot for awhile.

You can get it at Target, I attached the link below. I think i picked mine up a couple of years ago either at Ross or TJMaxx...

I have two of those racks and I have done 18 racks at one time on my wsm 22. I did trimmed spares. I do a couple of big cooks a year. Cook them at around 275 when they get to the desired color wrap them in foil. You can it done in 5 to 6 hours. You should be fine.

I used to smoke with water and then the saucer and now just a foiled pan. You can get spares done in 6 hours at 275, no foil, just don't add to much wood so they don't get overly dark and don't go overboard with the sugar if your making your rub. If you have a saucer in there it will hold it...

Very nice.

If you don't want the en s to burn try covering the ends with aluminum foil once they have reached your desired color.