Search results

Interesting that you inject. Not very many people inject ribs. We have done this for our competition ribs, but not home cooking. What do you inject? In addition to phosphates, we use apple juice and peach nectar with a couple tbs of the rub.

Yep, that's the way.

Easy to replace, but I wouldn't bother. I have installed some bottom vents on minis that I intentionally took the tabs off so I could shut the vent completely. Same on the vents I put in the lids when I removed the lid thermometer.

The rules for the sauce contests many times say it must be made from scratch and not a doctored up commercial sauce. If the rules don't specify it is hard to complain. Not really a sauce contest if not made from scratch, in my opinion.

It has been a good year for them. I think we have found about 5 gal. so far. Haven't tried smoking them yet, but going to now. My favorite way to cook them is sauted in butter.

We use them in comps and I love them. Set and forget, plus they are great people to deal with. I have used mine on the 14.5, the 18.5, and the 22.5. Works equally well on all. We also used Aubers and the IQ 110 but I prefer the Guru. Good choice you made.

I can imagine the look I would get if I asked my butcher for a nakkefilet!

I did CB doors and compression latch, installed grommets from pipe nipples, and removed thermometer in lid to install another vent, and installed temp controllers. Wouldn't change any of them but really think the CB doors and compression latch are the best upgrade along with temp controllers...

Too much smoke can also cause skin to get real dark.

Shut all vents about 5 min. before you plan to lift the lid, then get in and out as quick as possible. Once you are done inside, give it about 5 min and then you can probably set the vents where they were before you shut them.

It really depends on the cooking temperature. On a new WSM, unless you are cooking high heat, I'd bet you end up shutting all 3 bottom vents. That said, I like to start out using just one bottom vent and not open more than 1/8". If you need more air, open the second vent about 1/8" and so on. If...

I think so, but a lot of people swear if you let it burn off there is no odor or taste. I don't buy that but lots do.

If we turn in burnt ends, they will be melt in your mouth like Bob said. Whenever I cook a brisket for someone, I give them both slices and burnt ends. Next time they want to know if I can cook the entire brisket as burnt ends, they are that good. I will be cooking for my daughters wedding...

Thanks. It is an unrestored original I bought from the original owner in 1991. If I buy anymore charcoal, I may have to stack it in the Vette!

I'm sure the pan in the CB kit is pretty inexpensive by looking at it. It is just a kitchen bowl that fits. This is what Harry Soo said about the pans: "If you are using a full overflowing load of briquettes for a 12+ hour cook, the standard deep WSM water pan won’t work because it sits too low...

Welcome aboard.

I think the new pan is deeper, could be wrong. The CB conversion kit comes with what looks like one of my wifes ss bowls, way too deep. Can't get hand inside to add wood chunks.

I think I got the original shallow pan, at least that is the one I wanted. It is part #63024.

I went ahead and ordered a new one. Just easier that trying to retro fit something.

Is the lid from a Smokey Joe the same size as the shallow water pan that came in the original 22.5"? I have a CB conversion that I really don't like the pan but don't want to pay $75 for one from Weber.