Recent content by Ross Hanig

I'm late to this thread, but I've taken to using a fiberglass water heater blanket every time I use my wsm 18.5". I cut a piece of the blanket to fit and use packing tape to connect the ends each time I put it on. It looks a little homeless but works like a charm--maintains temp extremely well...

I've cooked them the same way every time. Just this time with the brine. I might have foiled them for a little longer but it was around an hour. No pics sorry. Since I didn't trim them down to a St. Louis cut, they weren't the prettiest ribs ever, but they were tasty. I don't know if this is...

I just made the best ribs I've made so far, and I brined them. I used the same rub I always do (with salt) and the ribs came out awesome--not overly salty at all. The ribs were a little richer than usual, but in a good way and that just made the ribs go farther (most people had 2-3 ribs instead...

Here's a site with replacement parts for the WSM. The latch on my door just got loose and fell apart when I tried to tighten it. Looks like this site has parts broken down more than they are on Weber's website (you can buy the latch parts without having to buy the entire door)...

Those look awesome! I only my hope my first ribs look that good. Thanks for linking the recipe.

Hi All, I just joined the site and did my first ever cook on a smoker yesterday. I started with brisket (hard) and whole chicken (easy). Despite making a lot of mistakes with the brisket, it still turned out pretty good. I marinated it with an altered recipe from Paul Kirk's Championship...