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Did the charcoal run out? Even in the depth of winter the fire never died. Reading your post makes me think that it is about time for another. Lately, Sams and the other stores have not been stocking a full brisket. Usually just flat or part of the flat. Lately pork has been cheap so that is...

A bit of experimentation won?t hurt. Last year my plum tree needed some trimming. The wood made for a rib cook to remember. I am actually out of apple but have a pile of seasoned apple tree logs that need to be cut and split. Something to do today. Instead of oak I removed a hickory last year...

I have been cooking spare ribs and have a couple of questions for the experts. Does removing the membrane help a lot? The typical cook is two slabs cooked for about six hours at a temperature of 250ish at the cooking surface. While the ribs are done they do not fall apart. My feeling is that...

Ditto. What Chris said.

Looks and acts like road tar. As the ribs smoke I have been scraping it from lid and edge where the lid sits. I don't have a power washer.

How do I clean that black tar like stuff that is dripping down from the top, causing the lid to stick to the base? The WSM should be seasoned. - Dave

Hi Scott! When you can?t stand it no more, when the desire is too great, wrap it in foil and finish it in the oven.

Home made hard cider. 2000 I think.

I do - usually something that involves salt+pepper+onion+garlic. Just don't mistake Habanero powder for red pepper. Brisket Selection Page

Usually just a slip a paper towel in with it. Actually only about a third sheet or so. Just enough to stop any juices from entering the vacuum chamber. As you start the vacuum and the air is sucked out you can see any juices working their way up. When freezing berries or liquid or semi-liquid...

Should not matter. Overall mass should not change much. "I use sand exclusively for every cook. I don't foresee ever going back to water." Quoting and agreeing with Kevin.

Ok. Hands free. From my experience, the ribs cook like pork chops. Lean and tasty. Some things are not meant to be cooked low and slow. Some things are too dry if you take them to 190. What worked for me and I would do again is to smoked them at a high temp (say 350), using the waterless...

--one handed reply w/ baby in lap-- smoke at hot temp like 350. meat is too lean to treat like a but.

There is a price for the addiction. Now you got to get a Tilia vacuum machine. You will find yourself feeling the 13 pound brisket in the store, wondering if it comes from the left or right side. Eyeing the pork butts. Watching Kingsford prices and stocking up. In the end, you get to say...

Remember to let it rest for a bit.

My dogs have learned that every time the smoker is used very good things happen. Usually, they both do not leave site of the Smoker while it is working. Last week, Romeo (German Shepherd) slept outside, kept an eye on the smoker. Maggie (Border Collie) slept in the house and kept an eye on Romeo.

I would not think so. I think as you described the incident, the overfilling happened in the morning. The flavor should have developed overnight as the fat was rendered. The burnt ends will tell the story. How was the temperature in the flat?

I had a nice cook today. The WSM held 250 degrees for a bit over eleven hours for the entire cook to 190 degrees. I ran with the three bottom vents only open 10% or 20%. I knew it would be an all day event so I filled the charcoal ring 90% full. I wanted it to run low so I only started about a...

It upsets me greatly when I feel that I am being taken advantage of. At one super chain store north of me the "pork shoulder blade roast" was about $2.18/lb and the person running the butcher shop did not know what cut of meat it was. At the other chain store south of me the pork shoulder butt...

When would you start the injection? That is how much time before cooking. I plan on rub (and/or) painting mustard tonight for a morning start cook. - Dave