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SUE FOR DAMAGES!!! They'll lower it pretty durn fast.

Test it: undo the bolt and stick the probe first in boiling water (but not the dial part). Should be 212o Let it cool down then test it in ice water (not as important though). 32o IF your high temp was say 215o, you know it's REALLY 212o Adjust any target temps accordingly: want 250? when...

We didn't want any more so sent it south ;)

BRITU (Best Ribs In The Universe) is my go to.

BUT (no pun intended ;) ), since you're doing two, why not inject ONLY one and then compare the two results. As this is the first time (and injections won't affect cook time), it's the perfect opportunity for this sort of side by side comparison.

yup, hard to drain. I have to wash it outside :( Best idea so far is just to clean it while fresh (and the dinner is waiting ) .

As far as cleaning, it's a pita what I have to use--one of those square plastic boxes used for putting clothes in storage. Our laundry room tub was big enough to angle it in but it was removed for renovations and replaced with "modern" tub. New stuff always smaller than older-more useful-...

Opposite. Use 1/2 smoker ring with unlit and 10-12 lit in the chimney. You'll have enough, you won't run out AND when finished, close everything to let the coals die out then when cool, get rid of the grey ones (the ones you can crush with your fingers) in the garbage. The majority of unburnt...

That works! Thanks Tim. https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=721

That's a better idea BUT start with 12-15 lit ones not a third of the chimney. That way the temps will rise much more slowly giving you a bigger window to start shutting down the vents when nearing your target temps. Start closing them at about 25o below your target temp. Add those lit ones...

For Sunday Mom's Day: As the title suggest, I've got mushroom & sage infused olive oil. Been trying to find some kind of sauce for grilled rib eyes but most are for mushroom & sage infused basalmic vinegar marinades. For base ingredients I have: - mushroom & sage infused olive oil - regular...

Ya, some things shouldn't be smoked. You need different flavour profiles. If everything tastes of smoke, they lose their "individuality" so to speak. And the dense aspect is correct. Cheesecake is not supposed to be light and fluffy. That's why slices seem so small but are oh so filling...

Another way to sauce--don't while in the WSM. Smoking temps aren't high enough (normally) to carmelize. You'll just have warm sauce on them which you could do on your plate. Once they're done, (to temp-never bothered with temp-- or bendable) sauce and put them on the Genesis grill just till...

20 minutes beating??? Holy cow, so much air would get beaten in there, it would float away . Minimal beating-- ie just enough to get the eggs blended in as a LAST step-- works for me. But not using this recipe. Glad it worked for you. To each his own I guess.

Thanks for the input all. I must confess, once the meat comes off, it goes into our tummies and the clean up has to wait. The grill stays in place till the next day after we've had our fill :D I think removing and cleaning it asap is the way to go although the parchment paper idea seems good...

Way too many hits on a search so: It's a PITA to have to scrub the racks after a smoke. Food gets cemented on there and I have to soak 'em for hours to try to loosen it. I was wondering if any have put down a sheet of foil THEN put your rolled rack's o' ribs on ?? As an alternative, spray the...

Root beer (not coke) in homemade bbq sauce for ribs is great :D Haven't tried it with beef though.

Looks like R2D2's naughty cousin ;) But: it does come with wheels, it does come with a shelf and it does come with some place to hang that rack when not in use AND it comes with hanging hooks. At about the same price point. Wonder about it's longevity though ie wall construction as compared to WSM

Have to be careful on wood decks. A good washer will lift the fibres up so it looks like a frightened cat :D

Get a manual HERE and they also sell parts--like a sharpener if you need one. The back is always parallel to the blade-->even thickness of slices. I usually place a baking dish (like a lasagna pan) behind to catch the meat. You may find you have to rotate the meat to avoid getting a heel if...