Recent content by Steve_N

Matt, Sounds pretty good, especially the low ash part. I've been using K blue and have been happy with it but disposing of the ashes is a pain. I'll look around and give Stubb's a shot. Thanks, Steve

Pardon my ignorance but is Stubbs lump or briquettes? Steve

I don't foil my ribs but I know someone who uses parchmanet paper instead of foil. He says the foil leaves a metallic taset and the parchmanet paper enhances the flavor. He does have some excellent ribs though. Personally, I would worry about the paper catching fire even though it can handle...

Here in Dallas it can get up to almost 150 just sitting in the sun!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by P. Kelly: Welcome to the passion. </div></BLOCKQUOTE> Passion? Yeah maybe but I consider it a sport. I settle down into my favorite chair on the patio...

jim, You beat me to it. I was drafting my post to mention the one by RickRS and the burning deck when I saw yours. Glad I'm on concrete and away from the house. Steve

Mine is on the concrete patio on top of some pavers. It's at least four feet from trees, fence and pool. Steve

I have the Maverick ET-73 also called the Redi-Chek smoker thermometer. I only use it on my WSM and not the gasser. My local BBQ store didn't have the ET-732 so I went with the ET-73. I think they're the same price. The ET-732 has had some good enhancements over the ET-73. The best one being...

I've never heard of flap meat and I've been to Costco's many times. Is it similar to the flap that is cut off the top of pork ribs making them St. Louis except this is the flap meat from beef ribs? Also, great pic. Looks really good. Thanks, Steve

Thanks Walter. I'll check out the web site and PBS Steve

I did a search and couldn't find the "Primal Grill." Is that the exact name? If it is, which network is it on? Thanks, Steve

I've foiled many times while forcing my gasser to be a smoker but have never foiled on my WSM. I guess it's a subtle difference but mostly since I got the WSM I've learned to slow down and have been too lazy to foil. The gasser just makes me want to cook quick You should experiment until you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">since cooking...

I'm new to smoking and don't know as nuch as you guys but that doesn't make sense to me. I thought the one on the bottom would be getting most of the heat since cooking without a water pan is almost like cooking with direct heat Steve

Since I got my WSM on Father's Day, I've smoked every weekend. And I grill at least two to three tims per week. Steve