Search results

Turns out they took just as long. 8 hours.

I have a couple flanken cuts of beef ribs and plan to smoke them. Anything different to consider compared to other beef short ribs I've done? I'm not sure why people even cut them this way?

This is my last bag. It has the Kingsford K shown on the briquette

It needs a Born On date like beer :p

Yeah, guess you can tell I haven't run my WSM much the last couple years ��. I have been running my vertical propane smoker but felt the pull of the WSM calling me. I have about an hour to go on a pork butt if all goes well...

Just realizing my last bag of Kingsford charcoal I am using up is a 20 lb. bag, and that Lowes and Walmart are selling 18 and 16 lb. bags. Pretty much the same money I recall paying for the 20 lb. bags (usually 2-bag deal) a few years back. Or is it that the 20 lb. bags are still available and...

Doing a less-than-large pork butt on the WSM. Thank you fellow veterans, especially our wounded combat vets struggling to recover. Tomorrow I will smoke this butt and enjoy the freedoms and lifestyle your hard work provides.

I'll stick with glass!

It was rainy today so I watched a bunch of bbq'ing videos... in one it was suggested older briquettes could burn differently but they didn't elaborate if it would burn faster or slower. I'm pretty sure the comment was focused on the age of the briquette and not changes in formulation. In my...

Do it! Aim for 300 degrees and check for doneness if the leg bone starts to twist away easy. Takes only a couple hours max - don't let it get overdone.

Crisis resolved :p I looked around and found some expanded metal (screen), cut out a circle with some tabs that I bent down, then ran some heavy wire through the lower slots to secure it in place. Good for another 10 years I hope!

Thanks Len...added ubolts/nuts/washers to my list... :cool: Currently have 2 racks of babybacks inhaling some cherry thin blue smoke and cruising at 225 :o

Using my Weber large charcoal starter for first time in quite awhile and see the bottom is missing! I can start a batch of charcoal by sitting it on the charcoal grate, but I won't be able to get a 2nd batch going for any longer cooks. I hate to just buy a whole new one. Is there a handy...

Hi Adam, I would like to see your pictures :) I burned my old 18" for the first time in years last night and noticed all the smoke escaping at different places. Maybe I am naive but I have never been bothered by smoke escaping as I know there is plenty of it continually filling up the volume...

Does this order mixup have anything to do with the ability for the grate to slip down? I need a new top grate, and sometimes you just can't help exerting a little pressure on the food or grate that could cause it to move if there was room to do so.

Dayum...at 3:00 AM last night it was still at 400 after previously running at 450. This morning it's about done and a nice uniform sheen inside. My top grade (original) seems a little bit rusted and flimsy so will investigate a nicer replacement, maybe stainless steel? The middle grate seems to...

Thanks folks. I went to Target and bought the el-cheapo sprayer. Came home and found a glass bottle of expired soy sauce that I could clean out and mount the sprayer on. Now I have a better glass container than some unknown plastic. I guess the sprayer is plastic but don't know I can escape...

Did the cleanup this evening - soapy water and elbow grease. Was pretty easy. Then fired up a load of charcoal and wood for a burnout Jumped up to 400+ with all vents open. Good bye mold.

I wanna start spritzing my meat but couldn't find a small food grade sprayer while I was out shopping today. Any links or specific little sprayers anybody can share? I have a Walmart and Target near me or am OK ordering online (even though I got 2 nice racks of baby back ribs going on tomorrow...

For whatever reasons (bad ones I guess) I had an older hunk of leftover brisket that had probably sat too long in my freezer to think it would be tasty of I heated it up. So I chopped it up real good and made a pot of chili. Man it was some kind of good - I wouldn't hesitate to do it again.