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Decided to set up my WSM as a grill by putting the charcoal grate on second hinge. I then put on wsm charcoal ring and a replacement charcoal grate on top of the ring so charcoals will be close to top ring. I also use weber charcoal baskets to manage heat location for indirect cooking. Tossed...

Man, your ribs look succulent......that's what I was aiming for....thank for the advice...I will incorporate in next cook I will go for lower temps and put liquid in my double foil wrapping!

wow...how did you get that much smoke ring on your ribs? was ribs at room temp before putting into smoker?

I also made a rookie mistake with single foil only. I saw liquids had dripped out from bottom of foil. I laid them meat side down when foiled. I think this is where I lost some juice. Maybe a double foil would have prevented lost of juiceness.

Cook between 275 to 300. Per video I saw, beef ribs can stand high heat and it helps form great bark. Should I have cooked lower like 250?

My wife requested beef ribs for her birthday....didn't want to disappoint her. It was my first time cooking beef ribs at home. Hardest part was finding a place that sells plate ribs. After much looking, I was able to order them from Restaurant Depot. The only issue was they come in packs...

That's an interesting alternative to grill mat....does it get rusted with rain over time?

My WSM is on my wood deck. I am not a morning person so I do overnight cook when I smoke my pork butts (10pm to 10am). I feel like I am playing with fire (pun intended) every time I do an overnight cook. Sometimes, I am also clumsy with my chimney starter and a few coals get loose when I...

what was holding the pork chops under the grate? I am not familiar with the setup...looks interesting

yummy food....you got good kid there!

Just watched the whole video....very interesting to hear about BBQ history and different cuts of beef ribs From the video, it looks like Aaron Franklin did not trim any fat off on the top of the rib as I have seen in some other videos. Some folks claimed the fat is not good for cooking and...

Well, I finally gained the courage to use my dremmel on my beloved WSM yesterday. I almost changed my mind when I first made contact with my blade on the WSM metal and the blade quickly bounced off and did not make an incision into metal. It just chipped some paint off....I started to panic...

Hi Chris, Very helpful video. I noticed you had leftover charcoal that you disposed of along with the ash. Do you recommend using only new charcoals for each cooking session? Is the leftover charcoal not worth savaging for the next cook? Thanks!

My townhouse does not have any outdoor space on ground level for the WSM. Unless I want to cook inside of my garage but it's jammed pack with 2 cars already park inside. I also don't believe my HOA will allow any grilling equipment on the ground level with how our complex is configured. The...

Hello all, I have been a gas grill guy all of my life until recent usage of WSM. Using charcoal (kingsford briquettes) and cleaning up ash is still new to me. My WSM is on my deck which is on the second level of my house so I am not next to my trash bin which is downstairs in my garage...

Great idea....will try that next time we are in korean market! I wonder how their prices compare with big store like Restaurant Depot? or what grade selection do they offer as well?

That's awesome to hear! I will try out the short ribs. I don't have Aaron Franklin's book.....do you remember why he prefer/recommend plate ribs over short ribs?

Does your wires get all smashed with the lid closing? Mines are all bend out of shape....I am worry it will damage the probe function.

Hello all, I have an older WSM that did not come with the built-in temp probe grommets. I use the Maverick temp monitor with 1 probe for meat temp and 1 probe for grate temp. I had been creative in getting them inside the WSM. I use the vent door for one (wires are smashed up when...

Never though to look in Korean market. Do they leave beef short ribs as a whole slab or cut up in strips for Korean bbq style?