Recent content by Roger R.

I like the idea of moving the charcoal up to the middle rack. I have a BBQ Guru and that might help keep the fire up. Thanks for your tips. I think I'll experiment a little before I invite the guests. Those darn paella burners are pretty expensive for something that only gets uses occasionally...

Richard, did you grill that Cod on the top grill on a WSM?

Does anybody know if an 18" WSM, with no lid, can get hot enough to boil about 1.5" - 2" water? I want to make paella on my WSM if it is possible. Do you know if this is possible? Thanks

They turned out fantastic! Apple wood, 275°F, about an hour. Absolutely fantastic. I'll be doing this again! Thanks for the help!

When you say 'snappy' you mean 'not gummy' right? When you say 'fat rendered' do you meanthat the bratwursts split open and the fat drips out?

In the oven at 350°F the casings are fine - crispy even. Are they crispy at a lower temp of 240 - 275°F ?

Yes Fahrenheit. Do the casings get tough or gummy using the smoker?

I have only cooked bratwurst on a grill or in a kettle of boiling water. Never in my WSM. I read a recipe about "baking" them in the oven at 300° - 350°. I have never tried getting my WSM that hot. Can an 18" WSM get up to 350°? If I do this, I'm going to use Johnsonville Bratwurst. Should I...

Jim, For ribs, (for example) I like to fill the charcoal holder and heat up 25 pcs in my chimney and light it a la Minion Method. I have found that for me, 25 pcs is my sweet spot. Whenever I use 50 or a full chimney, I find that my temps go too high even using a DigiQ.

I tried regulating heat with the top vent several times, but it built up creosote on the bottom side of my 18'5" lid. Nasty smell and the creosote started flaking off and falling onto my grill. Since then I have always used the bottom intake vents and have never had a problem with creosote.

That was my original thinking too, but with 20/20 hindsight... I live in a windy location, by the water. I don't have to mess around with shielding my WSM from the wind any more too. Keep your eyes open, as BBQ Guru puts them on sale a couple times a year!

I messed around with the three vents for years. When friends bought Traeger's, I thought they were cheating. A couple years ago my wife bought me a DigiQ DX2 for Christmas and I've never looked back! There are so many temp controllers on the market trying for a piece of BBQ Guru's market and...

The question was "Which hardwood has the most delicate smoke flavor ( Kiss of Smoke )". I disagree that 'wood is wood' as I typically use the same amount of wood each time I cook. IMHO: For a light delicate flavor I use Alder. For a sweet flavor I use Pecan. Heavier flavor comes from Hickory...

Chris, Yes, that is all I've ever done myself. Just thought I'd get some feedback. Mine are always tender w/o it.

I have brined chicken, roast beef and pork chops - but never ribs. I like St. Louis better than Baby Backs, but will smoke either one. I wonder if brining the ribs will make a better rib? Do you have experience with this? I'm not looking for a salt flavor when I'm done, which I have...