Recent content by Tom Wilson

This past Saturday I slow Q'd some St. Louis style spair ribs and they turned out awesome. However, before I could get them on I had a lot of trouble getting my OTS up to temp. I was shooting for between 230F-250F, but was having difficulty gettin even to 200F. In the past I've always used fire...

Ray that sounds awesome...I'll have to get some.

Greens of greens of choice...I like all Greens Collards, Mustard, Chard, Dandelion, Spinach and Onions. I nearly always just combine some of all the greens I have on hand. Then for color and flavor I ad any other vegetables I have on hand. One medium heat either using grease from whatever meat...

Yes that method is good,its referred to as the sear 'n slide. I personally prefer the sear in the rear a.k.a. reverse sear method. You bring the steak up to temp on the indirect side and then place it on the direct heat just long enough to put a good sear on it. In my albeit limited experience...

Yesterday I had my first successful Spare Ribs. I decided after last weekends rib failure I had to redeem myself. I purchased the full rib and trimmed them to St. Louis style myself which is also a first. My son loves baked beans so I also made baked beans, but I don't eat beans for dietary...

Thanks for all the replies, I certainly learned something from your replies that I should have known before beginning. I would say that this was a learning experience, unfortunately most of the meat was extremely dried out and over cooked. Though some of it was very good. The crust on the...

I'm tyring my first real bbq so far the lowest I've been able to consistently keep the cooking grate temp at 262 for the last 2 hours. I really wanted to keep it between 230-250. My ribs have just reached 190 and they have only been cooking for 3hrs and 20 mins. I was hoping to cook them for 5...

Didn't think you were bro, sorry I gave that impression. I really was a good catch! I'm just trying to understand all this stuff myself. By the way I remember seeing that thread too, but I've been on so many different forums that I don't remember whether it was here or not. I've actually been...

Tyler I'd say you are right, since the idea is to get the air to all go up the coal side. Good catch!

Very nice gift and great looking kid!

Joel, Thank you...I've got a friend who is a metal worker I'm going to see if I can catch me not busy this week end. If so perhaps I can convince him to bend it and cut the holes for me me. That one looks great. That heat deflector is perfect that way I could avoid having to foil the other half...

I'm hoping you all can give me some hints or something. I have a Char Broiler gas grill that is going to the curb on the next neighborhood cleanup. It happens to have a stainless steel lid. It was only $200 grill so stainless steel isn't very heavy. I have the idea of using that lid as scrap...

Excellent! Thank you so much. That will be my first mod this weekend. The next is to come up with some kind of home made smokenator. I don't recall if it was here or not, but I saw where a guy made a heavy aluminum plate that went up the side like the smokenator and around the grill great on...

I wasn't sure what kind of search term to use for this. I saw on another forum where a guy took one of those tubes that are used for lamp cords and put it through the side of the kettle to pass his thermometer probes through so you don't place the wires under the lid and chance breaking them...