Recent content by Travis

I own and have used two Maverick digital therms at the same time. I haven't ever had any problems.

A good meat thermometer drastically changed the quality of my BBQ. I could do without it now, but in the beginning it was invaluable to me.

I only use the water pan if I need to lower temps, or if I'm doing something that dries out easily. I never use water in the pan for pork butts. I also get the grill to temp before I put the meat on (preheat). Lots of folks don't, they say its a waste. But I like having that control. If the...

I've never regretted getting the 22. I'm sure the 18 would do just fine for me too.

Seconded. There are some great recipes in there. My go-to pork butt rub and my go-to rib rub and sauce come out of this book.

My first smoke was a failure too. Sounds like maybe you didn't trim off the fat cap, including the false cap. Lots of people don't, but you won't get any bark from that whole side as it just turns to mush when all that fat renders. If you happen to have the fat cap up when you foiled it, I can...

I looked at getting a license to sell BBQ legally a few years back. I was just going to do festivals, fairs, stuff like that. Turns out its a big headache. Seems like one of those BBQ trailers would be the best bet. The main thing with selling any kind of cooked food is the dedicated kitchen...

I used both lump and briquettes. I like the burn better with the briquettes. The lump seems to burn hotter and faster.

I put them in foil meat up. Also add a spash of something in the foil. If you use both grates you can rotate them, but its a pain getting to the bottom one when its all hot. If you can do them all on one rack, that would be easiest. Ribs are a fun cook, but I have never gone the full 6 hours...

For sweet, the BRITU recipe is hard to beat.

Congrats! She sounds like an awesome lady. I'd recommend using water in the water pan and starting with the "minion method" your first few times out. These will help you regulate temps. Top vent wide open, bottoms about 15% is what I was using when my WSM was brand new. Its easier to bring...

If I ever came into a bunch of smoking wood, I'd probably make my own charcoal. I've seen directions for doing that with a barrel, and it doesn't sound too hard.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Pork injection 3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup salt 2 tablespoons Worcestershire ------------ </div></BLOCKQUOTE> This. My pulled pork skyrocketed...

I'd like to do more ribs this year. And I'd like to do a brisket that doesn't turn out dry. Maybe I'll try a high heat approach. I agree with the Cumin. I had too much one time and I can still taste it. I've cut way back on how much I use.

10 hours for 2 7lbers sounds about right. I'll second the Chris Lily rub recipe. Its the only one I use now. If you can and have the time, the injection with that recipe is wonderful.