Search results

This is so crazy you might just be right. I thought Ranchers briquettes were ok but not great. They tend to break up after being lit or exposed to high heat in the wsm. Kingsford can stink like hot *** in the chimney but does a good job. I thought the OCC lump was awful. I love Fire King Lump...

For the OTG I use the side burner on the gasser because they are right next to each other on the deck. I keep the WSM in the garage, I was using the paper towel and oil method but I just got a single burner camp stove and it works great. It's clean and super easy.

I bought the single burner camp stove shown above ($17 at an army surplus/camping store, couldn't find it at walmart). It works great. The chimney sits perfectly on top. I only leave it on for about 2 minutes and then move it to a cinder block to continue lighting. I'll try to get some pics of...

No harm taken. I can see what you're saying. I was in a hurry with my first response to you. And now I'm going to throw in a smiley face just so everyone understands I'm not mad.

Thanks. I baked 4 potatoes on the wsm wrapped in foil. At first I was going to make potato salad. I really didn't have time for all of that so I peeled them, added milk, cream cheese, margerine, garlic and salt. I gave them a course mash and put the mixer in the foil pan and covered it with...

The were Bush's w/ some brown sugar and bbq sauce added. My 20 month old can't get enough of them.

I just dumped them into the dish and took a picture. Sober up and take another look.

Made some CS ribs on the WSM w/ beans and twice baked potatoes. I marinaded the ribs in Lowry's Steak and Chop marinade over night. Just on the WSM. I didn't use a water pan and piled my coals on one side and meat on the other with a dip pan. I used hickory chips and one chunk of cherry...

Thanks.

Thanks, but that link goes to a thread about not using sauce on ribs not high heat ribs.

I defrosted a rack of spares to make today since I had it off but I wasn't able to make them. I was thinking about throwing them on the WSM and cooking them w/o the water pan like chicken Tuesday night (temps around 300-325). Has anyone ever done this? The alternative is to refreeze them which I...

If it takes that long to get up to 230 again open those vents back up. That's a lot of wasted cooking time.

I cleaned my wsm lid yesterday w/ Dawn Power Dissolver, the hose and a brilo pad. Some of it peeled off like a fruit roll-up before I started with the Dawn. I ran it hot for about 6 hours with some left over briquettes (made some hot & spicey road side chicken for the last 2 hours). The lid...

Snake-spear was my stripper name.

Looks great!!!

How much are you paying for lump? I can get way more cooks out of one 20lb bag of lump than briquettes. Plus, what is not burned up i can reuse. Briquettes that don't burn are usually brittle and unusuable.

Luc, That is awesome. I want to build a cart for both my WSM and OTG. I think you have inspired me.

What's wrong with using Lump in the WSM? All I use in my wsm is lump and it works great. I've gotten 14 hours out of ring that wasn't even full. It burns steady and I get a constant grate temp of about 235 degrees. If you ever wonder what any company is thinking when they change a product it's...

Yep, I got the gooey gunk too. I bought some Dawn Power Dissovler and am going to give that a shot this weekend. I'll post the results.

I see it going to at least 5 pages. It's a powerful topic.