Search results

ChuckO, I've never had my 18.5" up over 250°. Is it possible to get it to 375° - 400°? If yes, how?

Lin, Can you please tell me about "rubber skin"? What was causing it to become rubbery? How did you eliminate the problem?

Where do you buy one of these?

I've never smoked a turkey, but want to do one this Thanksgiving. I read somewhere that although brine might make the meat moist and flavorful - it also changes the texture. I know a lot of folks here brine, so please chime in and tell me the pros & cons. If it changes the texture, does it...

I was in Costco today to buy a brisket... $6.29 a lb! Is that a "normal" price these days?

Dave, can you please explain BP wrapping for me?

Thanks a lot to all of you!

It's been so long since I have used my lower level rack (only have used it one time) in my 18" WSM, that I forget the difference in temp down there. Can anyone please give me a refresher here? I'm cooking 6 racks of St. Louis Ribs tomorrow for Fathers Day & my dad's 90th birthday. I do not...

Thanks very much. All good advice. I left it on, and frankly, it was ok - no problem! As a side note, usually I rub regular French's type yellow mustard on the ribs first, then the rub. Yesterday I rubbed a 'deli' type mustard, that had a lot of mustard seeds and such in it, and then the rub...

I am going to smoke 3 racks of St. Louis ribs in a little while. They are setting with the rub on, as I type. The ribs are cut differently than usual, so I thought you guys could lend me some advice... Typically, the place where I buy them trim them bone to bone - no boneless flap of meat on...

Bob, thanks very much.

I think the phone notification would be good (iPhone too?), but to be able to sit at my desk and have a separate screen working in the background would be really great. Does it have a screen for your monitor that shows the pit temp and the meat temp? If it does, can you adjust the fan from your...

Bob, Do you find that after the "newness" of wi-fi wears off, that you don't use the feature much?

I found photos, but no instructions how to work it. Do you hook a fan up to it? What type of fan?

Seth, What are JLD612 PID controllers?

It's been a while since you posted about the Auber. Do you still like it? Is it quality? I'm looking for a temp controller and have put this brand into the mix. Is it made in China?

I never use the 3-2-1 method... I have, but typically, I like the results that I get just smoking them. As I was eating them, I did think of the 3-2-1 method! Frankly, it might have been the actual meat. Sometimes it is better than others. I was just asking about this because it was my first...

I cooked some ribs last night - using only one set of holes (no fan). It was easier than messing with the three vents, but the ribs came out dry, after 4 hrs at 225 - 235. That could have been the meat, but could it have been the use of only one vent and an uneven cooking? I ask this because I...

I haven't used water for years. I filled my water bowl with sand and placed a foil lined terracotta tray on top of that. This holds the temp and I don't have to mess with water. I will try the one vent cooking and see how it goes - which I think will be fine, after reading all the positive...

So the vents are not actually placed down there to be used necessarily at the same time - more to be used depending on wind direction? Do you tend to rotate the upper lid vent to be opposite the one lower vent you are using? I will try this this weekend. I typically always have good cooks...