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The ribs were nice and tender. I went into the cook thinking I was going to go 3-2-1 as I have never, I do not think, ever actually gone that route completely. I didn't yesterday either. WSM ran 225-250 throughout. I foiled at three hours. I added some cranberry-grape juice at that point...

My wife picked up a cryopak of spares. It had been a while since we had some ribs and I had been talking about it. So this afternoon I decided to trim them up, rub them down, and put them in the WSM. I had some Tasty Licks sample packs. I am not certain how one is suppose to use a sample...

Does the basket just screw onto the rod? If so, does anyone know of larger baskets that would mimic the E-Z Que 8" baskets that are not available? I would want to hold a roast on the spit.

I have a similar issue. I prop the door open for a bit. The added air helps boost the temperature inside.

I'm actually looking for photographs of a rib roast on a Weber spit. I want to see how mangled it becomes. I have no faith in E-Z Que ever replenishing the 8" baskets. I hope I am proved wrong, but the customer service I have had asking about it has led me to believe the company is not able...

Wiviott's previous site was http://www.wiviott.com. The Mojo Chicken lesson is here.

Gary Wiviott used to have a web site with his lessons on it. This spring he packaged those recipes into book form for purchase. Away went the free online lessons. His first one is on his site. There's a forum there in which others may be gleaned. I am not certain.

I have asked myself the same question. After my research, I decided the E-Z Que with the 8" baskets is the way I wanted to go. Unfortunately, they have been out of stock . . . since at least Christmas. When I called them in the beginning of June, I was told they would be back in stock by...

Last summer I printed Wiviott's 5 Easy Dinners Course. I decided to tackle them this summer. Last week I cooked his Mojo Chicken. Today, I did his brined chicken. The flavor of the chicken was rather non-existent; I guess I should have seasoned them more heavily. His lessons are about the...

I have had a lot of fun reading about the cooks on your SJ. They have been very educational. While I am unlikely to replicate these, I am very appreciative of you sharing. Awesome!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine: Ok, I pasted the URL in the "display image" thingie...why didn't it work? </div></BLOCKQUOTE> You need the image, not the page. Images end...

Thank you, Howard. D'oh! I am not mechanical at all. I had to remove the piece. Once I did, the regulator fit perfectly. Unfortunately, it appears the igniter ise dead. It looks to be in good shape, but it doesn't light. Gas flows as I was able to light it with my lighter.

As some of you know, I picked up a SS Performer a little while ago. I finally got around to filling the tank yesterday. Now for my silliness. I don't know how to connect the regulator to the tank. The tank appears to have an extension on it. It does not seem like there is any way for the...

A home improvement store like Home Depot or Lowes will have them. I foil mine and insert it into the foiled water pan. That leaves a little airspace beneath it. I then foil the water pan and saucer together. If I am not mistaken, I purchased a 12" saucer. Others state that a 14" fits as...

Nice video. There was a WSM sitting right next to the kettle. It appears that some of those ribs were cooked on it, but no mention of that was made in the video. My two-year old son really liked the video as he kept clicking play on the video after I had walked away. Woviott has another fan.

I was very pleased with the skin. Since we found Roadside Chicken, that's pretty much how we have had chicken the last few months. My previous chickens that I have smoked have not been outstanding, not bad, just nothing to rave about. Decided to work through Woviott's lessons. I was pleased...

Got up early and spit a couple 5.3# chickens and marinated them in Mojo Criollo, lemon, and some olive oil (yeah, Wiviott's recipe). Fired up the WSM in the late afternoon. These smoked for two hours 10 minutes. A very easy cook, but excellent. There was juice squirting as I took them off...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TimW: I found the one at BJs that looked much better. </div></BLOCKQUOTE> The BJ's in Vineland? I haven't been able to find brisket there during the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by rick casini: BUT, I am Left handed...so this is the way it felt more comfortable to me ! </div></BLOCKQUOTE> When I first saw the photographs I...