Recent content by Tom_M

Grabbed all seven bags for $1.99 each at one of the Aldi stores in this area. Going to hit the other one tomorrow.

I look at it as just another tool (option) in the toolbox.

To each his own, but using the Minion Method with charcoal and wood chunks in an offset is a very doable and popular option. In fact, Klose builds charcoal baskets for their offset smokers and LavaLock sells a large assortment of charcoal baskets for different size fireboxes, just to name a few...

I use both of my WSM's more than the offset, just like to change things up sometimes.

I do it frequently in my Old Country Pecos. I use the charcoal ring from the 18.5 WSM, fits perfectly in the firebox , and small chunks of wood just like in the WSM.

I use pieces from empty charcoal bags under the chimney.

Embers is made by Royal Oak, I've used it in the past and liked it just fine. It has the Royal Oak name on the back of the bag if I remember correctly.

For several years it’s been the only way I cook ribs on mine. My theory, which may be totally wrong, is that without the pan the heat rises straight up which helps the center of each rack cook evenly. I noticed that with the water pan in place the ends of the racks tend to burn a little.

I started cooking ribs without a water pan about two years ago and haven't used it since. I cook a little lower temp, generally below 250, here's a thread from almost two years ago on the first time I cooked ribs without a pan. No Water Pan Ribs

I don't know how many a "few fist sized chunks" is, but cut it back to one and see how that works. If that isn't enough then next time try two.

Drink the beer while you read THIS

Usually make my own but the rubs available at www.texasbbqrub.com are outstanding. I try to keep some around because, while mine is pretty good, Bill's is better!

Yeah, Dave I'd say 275 might be a bit too much heat without the pan, but maybe not. I try to keep it down around 230-250 because that's where I like to do most of my cooking. I like the idea pf rotating the grate, may not do anything but it makes me feel like I'm doing something!:D

My results, as illustrated above and in subsequent cooks with no pan, along with Noe's experiences, is that you don't.

After THIS EXPERIMENT last year it's the only way I do ribs now. I believe it eliminates the ends cooking differently/more than the center section.