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Yeah it happens to every now and then when it rains before I get a chance to put it away. I keep it on covered porch... But I curse that Webber design that lets the water in every time it happens.

Occasionally water gets in mind because it rains..... And if it stays there you get mold all over the inside grease. Then I break out the pressure washer.... It removes most stuff without using cleaners..... In fact I had to pressure wash mine just yesterday due to this.... I had been putting...

Id love to make pizzas...... I worked in a pizza place in high school... ... But totally honest , I realize that it''s too much work to do at home very often for me..... When I want pizza I pick up a telephone...

I've got a temp spike and I'm mostly use it in my oven in the house..... It's great when you're cooking a standing rib roast, etc. also use it in my dehydrator to monitor the temperature when I'm fermenting yogurt.

Wrapping speeds up the cook, and it definitely comes out moist-er. Especially if you use high heat for fast cooks. No right or wrong..all good. Spare ribs have more fat than loin backs and lend themselves a little better to not wrapping i think

The best way to cook ribs is laid flat , everything else is an aggravation of varying amounts. Yeah, you can make it work, but the 18 really doesn't have the real estate or kind of uniform temperature you'd really like to have to do a lot of ribs . Another problem with the WSM is when you...

I had several cheap $9 trash Walmart thermometers before I got tired of them breaking..... And spent the money for a Thermapen. Screw all the cheap Chinese crap.... It just cost you more in the long run

I don't think I've ever had bacon that was too salty. Heck I've even been known to sprinkle salt on bacon while its in the skillet

Its cooking, not yardwork. Just don't let your sweat drip on the meat, or at least don't let your wife see it

Also no need to futz around with the minion method, etc. just spread the coals out on top... Let The controller do the rest

Rib racks suck. If you're going to use a foiling method you're going to hate it..... It's a lot of trouble.... Sometimes you go to pull the ribs out and they're sticking inside the rack and you have a lot of trouble.... Burning your little fingers in the process. So the first thing you got...

My coal ring is extended a little bit with expanded steel. .... And I use a temp controller..... And I have run it for 26 hours at 265 ish and had charcoal left. The main reason the coal ring is extended is because you no longer have to knock down ash at 8 hrs or so. It extends that time to...

I think the moisture content can vary a bit ....and that probably has an effect too. I don't claim to understand it but the biggest briskets I've ever cooked have also been the fastest.......go figure... Including a 19-pounder. Maybe the amount of volume it takes up in top of wsm has...

I don't find that weight has much to do with the time it takes it to cook. Some of the biggest briskets I've ever cooked have finished in 9-10 hours...... At 275 I figure about 12 hours and often its about 10 It's done when it's done 225 takes a heck of a lot longer.... Took me 21 hours...

Wrap speeds the cook, while keeping it tender... That's why everybody wraps in foil. Steams it Faster simply requires higher temperature .,.but.... 300 is about as hot as you want to go and even that will start to harden edges , etc. I did 325 a few times as experiment.... It's definitely...

Taste/smell and safety are two different things. Your nose is an indicator of taste and smell, not safety. There is no indicator for that. Spoilage bacteria are easily killed by cooking.... It should be safe to eat. If well cooked because we take briskets to 200F. In raw meat the spoilage...

I suggest you take a page out of Aaron Franklin's playbook..... He ships cooked brisket nationwide. It's vacuum sealed and shipped cold with ice packs.... Then he has directions for reheating it. www.goldbelly.com/instructions/franklin-barbecue/whole-brisket-texas-bbq-sauce

If you've got some secrets good enough he wants them..... No way you actually told him the real one....

It most certainly will stay hot iseveral hrs if you wrap it in towels.and put it in a decent cooler. But the answer the original question freezing a whole brisket would require carefully re thawing and a plan of how to do that. It would take quite a bit of time itself.

I just individually vacuum seal Costco ribs when I get them home and put them in the freezer....easy As for baby backs... Technically they're the same thing as loin back...as far as I know..... However when I've gotten them at a restaurant that specializes in them......they simply don't have...