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I bought some Weber cubes - they work great, but I can smell something that I don't like - and there seems to be a core that takes longer than I am willing to wait to burn itself out. Lately, I have been using paper towels soaked in peanut oil - I don't get the ash that I got with newspaper and...

I cleaned out my freezer this weekend and discovered some "spare rib scraps" - basically the leftovers from trimming spare ribs. I had cooked them along with the St. Louis trimmed spares - and then sealed them in food savers. After that cook, I had kind of decided that the cooking trimmings...

You know, I lived in Indiana for a while, but in Minnesota most of my life. My challenge with cooking in the winter is clearing a path to my WSM or Performer - and breaking it loose. My Dad's first job was in northern Minnesota - he tells the story that one of the old timers told him that...

I think I'd do the ribs ahead of time, put them in Foodsaver bags for storage. Then do the pork butts and brisket overnight, planning for them to finish about 2pm - keep them warm in a cooler with towels taking up the extra air space. Cook the chickens on your kettle - that way you'll get...

I was thinking about heating the meat in the food saver bags in the oven - I'm a plastics guy and THINK that they'd be OK at 170°, but after doing some looking on the web - can't find anyone who had done that. So, I think I'll borrow a turkey frying pot, fill it with water and heat my pork...

I am supplying pulled pork for competitors at a rifle match next weekend - Never tried to cook more than a butt and a brisket before. 6 butts, rubbed and ready - I used a rub that came from Sam's Club BBQ Tour. 10pm, butts on the WSM. 11am - butts are nicely carmelized, continuing to cook...

I think right at the freezing mark - but the probe went in without a lot of effort. In any case, it took a while for the Maverick to register - in fact, I thought that the probe was toast - but left it in, anticipating measuring temp after 1 hour with my thermapen. And then, it started registering.

Thanks, guys. I probably should have noted that I really didn't try to control temps too much - mostly in the 250° to 260° range for about 1.5 hours to 120°. I wasn't ready for it, so I foiled it and kept it in a cooler for about another hour before hitting it with the high temps - initially...

You got it. Every previous recipe that I saw for Prime Rib is to start it at high heat and then let it coast down. The Alton Brown recipe is backwards - start at a low temperature until the whole roast gets to 120°F - and then increase the temp to caramelize the outside and bring the interior...

After getting an Alton Brown cookbook where he suggests a "backwards" way of cooking Prime Rib, I decided to try it on a Sirloin Tip Roast. First, I marinade the roast in olive oil, soy sauce and garlic. Then, I drain it and sprinkle Montreal Steak Seasoning on all sides - and insert my...

We have a garden center that has every grill that Weber sells in the Twin Cities - Gerten's Garden Center. Maybe we need a list of stores that have both the 18.5 and 22.5 WSM's on display? And, I agree, you won't be disappointed either way - I have both. My 18.5 inch is now in Missouri on my...

I have an old time coffee can (remember when coffee came in metal cans) that I use for low low temps - I also use it to reduce the amount of space in the 22.5 ring - just pour charcoal around it - this works good for 5 to 6 hour cooks.

I'm one of the guys who spends a fair amount on knives - and really enjoy my Shun Classic kitchen knives. Incredibly sharp out of the box.

One thing to think about - if you plan extra time, have a cooler, foil and bath towels available - when the meat is done, wrap it in foil and put in the cooler surrounded by bath towels - it will stay hot for a long time - I always do this for at least 1/2 hour, regardless of what I'm cooking -...

John, I think you may not have enough charcoal. Your timeline may be a little optimistic as well. How are you measuring temperature? When I do ribs, I measure temps through the vent with a Maverick - I set that temp at 250° - more or less. Baby backs cooked like that take about 5 hours, Spare...

Cooking spare ribs and lamb chops today. I've not tried lamb chops before, but my wife claims she doesn't like pork anymore - except for the bacon she had for breakfast and the pulled pork and coleslaw sandwich for lunch. Ribs prior to trimming Ribs after trimming Ready for the smoker...

Most shopping bags are polyethylene - mineral spirits should soften the material. Polyethylene is also very flammable - you might be able to use a propane torch and burn most of it off - and then use normal cleaning methods to remove the ash. Propane should not affect the porcelain finish.

was using KBB Andrew, I recently switched from Kingsford Blue to Ozark Oak lump - I had always been satisfied with the results from KB, but after reading this forum, decided to try lump. OO seemed to have a lot of "champions", so I tried it. My evaluation is that the ribs, brisket and butts...

Just finished a 15 hour smoke Tony, I did an overnight smoke last night. Started at 9pm with 10 lb of Ozark Oak lump - Minion method - I got my temps stabilized at 240 about 11 (2 bottom vents closed, 1 at about 30%). When I got up at 5:30, I was down to 220 - I looked at the charcoal - still...

Cut slot for Maverick wires I followed some other examples and used my Dremel to cut a slot in the lip of the mid section for my Maverick wires - worked well.