Recent content by Sam Anthony

Terry - Congratulations on the WSM! To sauce or not to sauce? I like Dwain's suggestion on the Carolina Red sauce. Throw it in a condiment bottle on the side and you can have both and whatever you do keep the lady happy. :cool:

Awesome! What are you cookin' first? That look will change when she tastes some of your BBQ. ;)

Did not get to cook anything today but when I got home I cut this slot into my WSM using an angle grinder. I'm now an official member of the Slot Club. :D Pollen is on everything. :mad: Plenty of room for the Maverick probes and can still plug it up with a silicone grommet if needed...

Gary S - Thanks for the tip on the water pan for the ribs. What does that do for ya? Better temp control? Moisture?

Where could one find the exact or 'alleged' exact Johnny Trigg rib recipe? I know the foil wrap part with Parkay, Honey, Brown Sugar and Tiger sauce. I also read somewhere that he uses Rib Tickler brand rub as the base for his rub? Spritz with apple juice. Is his technique a modified 3-2-1 cook...

Yay! Maverick ET-732 will be here Friday! I am thinking angle grinder from Harbor Freight is in order as well.

Looks like some yummy ribs!

Thanks again to all for the kind words. Learning from all the comments and it is very much appreciated. For the water pan, I wrapped it in HD aluminum foil (no water) and placed a foil wrapped clay saucer in the pan for a bit of a heat sink. This worked pretty well and I had read enough on the...

Following up. My first smoke posted here. :wsm:

Mike - Cherry would have been much more appropriate since this was my first! :D

Fired up my new (used) WSM 18.5 for the first time today. The cook went pretty well and here are some pics. Questions follow at the end. :confused: Running at 275-285 for most of the cook. Nice sunny day here in Georgia! About halfway or so through I lifted the lid to baste on some more Mojo...

PS: Forgot to add that I got Gary Wiviott's Low and Slow. Pretty good book with some great recipes. He is bit snarky for my taste and kinda low-tech which goes against my technical nature. I have enjoyed the book however and plan to basically follow his five lessons. Have to start somewhere. :)

I like this site of course and also amazingribs.com. I also just got my WSM and feel the same way. Best bet is to decide on what to cook, make sure you have all the tools/supplies and then get all the foods/seasonings together for your recipe. I decided on chicken wings for my first cook...

Gary - Welcome! Give your wife a big ole hug! Sounds like an awesome lady. BBQ chics are cool! :cool:

The notch is looking like the way to go for probes. What's the procedure? Grab a Dremel with cutting wheel, a cold one and cut? Touch up with some black HH paint? :confused: Chad - I looked at your thread. Nice job on the mods. You guys are feeding the fire...no pun intended. :D