Recent content by Russ Harris

Quick question - after you foiled for the 2 hours, did you unwrap them and put them back on the smoker? - or was that the end of your cook? Just curious.

A little more practice with KB would be good until you get a handle on it. I used it for about a year or so before I moved on to lump. But your ribs look good. Thats the good thing with this BBQ thing. Even when your food doesn't turn out quite the way you planned - its still pretty good.

I agree - I'm not going for a sweet taste. Not really a big fan of sweet. I like more of a solid smoky barbecue type of flavor. I think I'll skip the honey and the brown sugar.

Parkay?...not butter? Any particular reason why?

Hello. I am thinking about trying some foiled ribs. I've done ribs on my WSM many times but never tried foiling them so I'm looking to experiment. My question is what to put in the foil along with the ribs. I know the most common thing to use is a little apple juice which I plan to do. But...

I'm sure it looked good and was quite tasty - but you forgot the pic:confused:

In regards to your #8 - I use the Weber Lighter Cubes. Here in SoCal, I find them at Lowes or Home Depot. A box of 24 cubes is 3 bucks and change. I use them 2 at a time to light my chimney. They light very quickly (in about a second) and you don't get those tiny flying bits of paper.

Good looking steaks. BBQ sauce on a ribeye?? What's wrong with that kid??

I started off attaching my probe to the center of the top grate. But I noticed my temps fluctuated too much and my food was cooking a lot faster than I wanted it to. So I have changed strategies and moved my probe to the top vent. So far its been good but my real test will be when I do some...

Those ribs are quite boney - but I'm sure they were still good eatin.

Good job on the bird and ribs. Nice bite on the ribs. Curious to know one thing - what temp was your cooker at and how did the skin turn out on the bird? Just curious. Also, if you're looking for a good apple juice brine, try this one. I think you'll like it, I use it all the time.

The best way to deal with the lid therm is to ignore it and get yourself a good remote thermometer. I suggest the Maverick ET-732 - thats what I have and a you'll see a lot of guys (and gals) on this forum use the same.

I use 225 as more of a marker. I try not to go too far below because I don't want to drag things out. But I get a little above - say up to about 250 - I have no problem with that. I used to adjust like crazy trying to stay right at 225. Now I just try to stay within range.

I foil my water pan just for easier clean up. Otherwise you meat dripping will get on the pan, get cooked in (baked on) and be impossible to clean off. I have a friend who uses a Brinkmann smoker (I know...I know) and he never foiled his pan. Then when he finally went to clean it, he had to...

That is a good deal. I've never used Kingsford Comp. I stopped using Kingsford Blue for the same reason - that chemical odor. I'd be curious to see if K-Comp has that same smell.