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well, curiously, since i did not foil long enough and was not able to produce tender ribs given the rush job i did, can i re heat them tonight for 1 hr in foil with a little moisture added to bring some tenderness or is it simply too late and not possible. I qued them on monday and they are...

time was tight so I bumped the temp to 275 and modified the 3/2/1 method and while the ribs were properly smoked and looked good, they were not tender. Unfortunately, 4-4.5 hrs is not enough. I suppose in hindsight, I should have foiled longer and need to allow for more overall time, but...

When transitioning from the 3 hr open smoke session to the 2 hr foiled stage, should a liquid like water, beer or apple juice be added or is it better to simple wrap the ribs in foil dry?

I was going to cut some citrus wood, basically, the tree was hit by a freeze which causes them to revert back to the original root stock citrus and not the flavor/variety you once had. In other words, the fruit is now sour, so I'm going to cut the live/green tree down and use the wood for...

I suspect keeping them covered helps a lot but that won't be practical in a condo with multiple users. Distance from the ocean is about 300 yrds, so that doesn't help.

Does anyone know whether any of the weber grills will hold up particularly well around coastal areas where the saltwater and ocean spray exists? Historically, the charbroils have been used b/c they are cheap and it is believed nothing will hold up in this environment, so just plan on buying new...

I bought several bags of kingsford for mem day at HD when on sale. I put them in a plastic garbage bag and in my shed. I opened a bag the other day for a cook and was surprised, the bottom of the kingsford bag was wet and the rest felt damp. Apparently, during a heavy rain, water flooded the...

I've seen posts on propping the side door on the older wsm's to get HH for briskets, etc. but how do you do it on the newer generation wsm? I can't get my door to prop open and with blue bag kingsford, it is struggling to produce 350 degrees. I'm stuck around 30o tops w/ 2 butts.

i've refined my search and learned a bit more about the HH vs. low and slow at this point but still find it interesting to see how similar the two were when i compared them side by side. I'm going to do a HH butt today. Should I leave the water pan empty on the wsm? also, is it better to put...

just went to the garage and looked, yes, charwood. sounds like nothing special. i've never seen it so i purchased a bag. It was only $2.97 for 10 lbs.

i was at HD last weekend and they had a bag of Kingsford Lump in a tan bag, in addition to the Blue and the Comp. I have never seen this. Is it a new fuel? How well does it perform?

In florida, we have tons and tons of oak. I began using it when I had firewood delivered. The guy brought me some extra logs of what he called Blackjack oak. I like it though seem to like hickory better.

I have used the high heat brisket recipe with great results but based on this forum, have stuck to the low and slow for butts. However, during big cooks with friends, one of the guys does a 4 hr butt on the weber with indirect heat by doing 1.5 hours uncovered and 2.5 wrappep in foil. I...

is the 2/2/1 for BB's? I am more familar with the 3/2/1, but that might be for larger, heavier st. louis spares vs. bb

I don't buy as much as many of these folks, but picked up 4 pks, 8 bags and stored them 2 bags at a time in 54 gallon plastic garbage bags. Have done this for yrs and never had a problem with lighting, burning, etc.

I was at Walmart last week and browsing the meat section, looking for a steak for the grill when I saw a managers special brisket for $1.30/lb. It made me a little uneasy b/c i was unsure what would prompt a single brisket to be on sale when all the others were the regular $1.99/lb. Anyway...

well, to my surprise, I have to admit, his was very good. I do think mine was a little more moist and slightly more tender, but honestly, I spent 11 hours smoking mine and his was done in 4 hours using indirect on the weber kettle. For as long as mine took, I'd sure like to have seen a bigger...

Ok, thx Kevin. I just foiled at 8.5 hrs and 169 internal with dinner planned for 8-8:30. I may attempt to remove it from the foil to tighten the bark back up if time permits. One of the other guys is essentially doing a high heat butt using a std weber 22 grill. One hr unfoiled, 2 hrs foiled...

I've done some searches but couldnt find what i was looking for. I'd like to foil my butt as I've found it tends to finish quicker and my experience has been a butt that is more tender and juicy. I'm sure that may not be the rule, but having done it once or twice, it worked well. However, i...

I've smokes spares (in fact, have some on now, st. Louis style), BB's, butts and briskets, but one of my friends made dinner for a group using country style ribs. I don't even know what they are or what part of the pig they come from. While some of the guests found them to be highly fatty and...