Search results

Ben--I just noticed your post. I have been using the blue Kingsford lately, have the exact same setup as you, and have been having a hard time keeping my temps on target. Last cook I used less charcoal and loaded the ring a bit heavier on the side opposite the Guru. Everything worked great...

Dan--Since I have an 18.5 WSM I have to cut my rib slabs/racks in half. When they are done and have cooled, I vacuum pack them in Foodsaver bags, freeze them until I'm ready to use them. I then drop them in a pot of hot water to heat them up. The half slabs enable me to use a smaller pot to...

It has been my experience that Weber, Thermoworks, and Maverick Housewares all have very good customer service. I believe that mentioning this site doesn't hurt you any when dealing with them.

I personally prefer St. Louis style ribs over spares or baby backs--more meat and less fat. In your situation, I would cook the ribs (after cutting them into half racks) on my 18.5" WSM. However you cook them, after they cool, use a Foodsaver to vacuum pack them two half racks per bag and heat...

I would say more like 20 to 30 minutes, depending on how many one pound bags you are doing at once. After the water boils I still keep the heat on to insure that the water stays hot. Better to err on the side of HOT.

And now, in the July/August 2010 issue of Cook's Illustrated, they have printed a reader's solution for firing up the chimney to add hot briquettes while the grill is occupied: "Place the chimney in an unglazed terra-cotta flower-pot saucer with no drain hole". I wonder how that is going to...

If you are still looking for a good finishing sauce, search here for "No. 5 Sauce". It is very good, simple to make, and can be easily tweaked to your liking.

Dimitri--Order yourself an ET-73, which comes with a probe for pit temperature, and one for meat temperature. Order an additional meat probe from Maverick and tag it "LOWER" near the plug. Insert the "LOWER" meat probe into the meat on the bottom rack and the other probe into the meat on the...

Good choice, Terry!! We have one and have really enjoyed it. We have a good recipe as well. T.

I've learned that sprinkling a small amount of rub (I use Wolfe Rub Orig.)on the pulled pork and then mixing it in by hand adds nice subtle flavor. Taste it and add a little more until it suits you. T.

To me,that kind of falls in the same catagory as "Would you eat tomatoes grown over a septic system drain field?" It might not hurt you, but I don't know that I would want to. I've seen some pretty gross stuff floating in rivers!

Good idea on covering the pan as well. I happened to check mine recently and found some raunchy rancid grease in it. That is when I started put foil in the pan and checking it often.

No matter what I try--one sheet usually leaks!! WHY?????????

I don't think you will have to add fuel--kinda hard to know for sure. I use long tongs when I add fuel. I never put water in the pan anymore (I use a saucer). When I did, I used a water hose kinked so that I could control the flow of water. Search for the "NO. 5" finishing sauce recipe on...

Get yourself a clay saucer. I use two sheets of foil over the saucer. For some reason, one sheet usually leaks.

Here's a good recipe: 5 lbs. fresh GREEN peanuts (in hulls) 2/3 cup salt 1 gal. water Boil on medium heat for 1.5 hours. Let peanuts cool in brine to soak in salt. For consistency between batches, ALWAYS USE THE SAME SALT TO WATER RATIO, even if boiling less than five pounds of peanuts. If...

Following the Minion Method, I stack my unlit inside the ring in a rather doughnut shape--high on the sides and tapering down toward the middle, leaving a 2"-3" air hole in the center of the grill with no unlit. This forms a "nest" into which I pour my lit. It is my belief that leaving this...

Purchase squirt bottles from a restaurant supply and add a couple or three dollars to your price. Add some type of identifying label and maybe include your name and phone number. Cheap advertising.

Harold--The ET-73 comes with a small metal holder which will hang on the top lip of the WSM mid-section while holding the thermometer away from the metal. I wasn't comfortable with that, so I simply fashioned something similar out of a wire coat hanger that holds the ET-73 3"-4" away from the...

The Charbroil brand rib and potato rack (about $10 each) will hold 7 half racks, so with two you can cook seven full racks using both WSM grates. Thick spares may be a little difficult to get in and out, but those racks have worked well for me. I believe Lowe's has them, and possibly HD. T.