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here's the kit- New Performer (Gold) I bought from Home Depot a few weeks ago now... I found a welder, to make a new coal pan for this pan was for my BBQ Grillworks charcoal grill which I've had a while now...this is the 2nd pan I've had made for it...they rust over time and fall apart...

Quote Originally Posted by Frank H View Post I'll be curious to see how cutting the ribs up before cooking will affect the time and tenderness . will they cook really quick do you think? And I wonder if they'll dry out? I will be looking to see how this turns out. Verrrry interesting...

~~~~Guess I better order the 6' probes...every time I use the stock 3' maverick probe wires, I wish there was extra wire length...I'm not sure why Maverick would send these thermometers out with the short wires, as I'm sure others have the same gripe I've yet to look into which position the...

Quote Originally Posted by Jake Wilson View Post ~~~Thanks Nate, just what I needed! I looked at your threads with the pics...looks like the snake (2X1) is a row of coal two abreast with one coal on top of each pair, do I have that right?, with some chunk wood for seasoning every so often. And...

~~~I'd like to think the cook will last approx. 4 hours...at least that is what I'm shooting for, and the target temp is 225 degrees Fahrenheit ~~~the plan is to spray them with apple juice every 30 minutes, to keep them with a little shine...nice and moist, I hope to ~~~Yeah, me too...

I guess it's time to update this thread...first of all, I'd like to thank everyone for the tips on storing gas (LP), or should I say, not storing gas in an attached garage, as this is the type of garage we have, and I would have kept the gas under the grill, in the garage, and I can see that...

Quote Originally Posted by T MacGreggor View Post Jose, after two beer can chickens on my WSM, one at 230 and the second at 350+ still not getting the level of crispy skin I wanted, I tried the method Jake is describing above with a Cornish hen recently and it worked great. Photo here...

I decided to try smoking a slab of ribs with the ribs cut individually first before smoking. FWIW, I initially cut the slab up St. Louie style, then decided to cut the rest of it up and smoke it, for the dogs. Waste not want not, and remember...if you're not hungry, your dogs probably are...

~~~I was going to go with a two zone fire like you mentioned, but I am going to give Nate's snake method a try

~~~Thanks Dustin, I'll do a dry run with the probe and grill cold, before I start my fire, and you're right, I use the Maverick ET-732, and it has a short probe wire. Does anyone make this size of probe fitting longer than what the stock Maverick probe wires are?...I could use more length here...

~~~Thanks Nate, just what I needed! I looked at your threads with the pics...looks like the snake (2X1) is a row of coal two abreast with one coal on top of each pair, do I have that right?, with some chunk wood for seasoning every so often. And I'll be sure to use at least 10 lit briquettes...

Quote Originally Posted by Jake Wilson View Post 2 hours after I post this, 27 views and no replies?!? Perhaps I should post my query on another BBQ forum ~~~So right you are Rich!...guess I was being impatient

One thing you can do to crisp the skin of the bird when smoking them in any of the WSM's is after the birds are smoked to your desired doneness (I put a food probe in the breast and go to 160 degrees), remove the center section of the smoker, then place the grill directly over the coals in the...

Greg grinds his brisket flats and makes them into hamburger patties https://www.youtube.com/watch?v=6QQiveo7dG8 <LOL>, not the answer, nor reply, you were looking for I've done one packer brisket, on my 18.5 WSM, and not a flat, or not just a flat, but having watched some videos, what others...

2 hours after I post this, 27 views and no replies?!? Perhaps I should post my query on another BBQ forum

Okay, I just bought a rack of pork ribs...@ $2/lb., I'm thinking, yeah!, I'm going to try it, that is, cooking them (slicing into individual pieces) up on my 22.5" Weber Gold (Performer)...but I need some help from youse guys that have done low and slow on this grill... I've never cooked low...

~~~Hey!, nice video link! Last cooking stint I had, and it's been 18 years ago, although we were primarily a sea food dinner rest., we had customers that came to us just for our baked chicken. the chickens came in a case whole with most of the parts, BTW, we always sautéed the hearts, put them...

Okay, I just bought a rack of pork ribs...@ $2/lb., I'm thinking, yeah!, I'm going to try it, that is, cooking them (slicing into individual pieces) up on my 22.5" Weber Gold (Performer)...but I need some help from youse guys that have done low and slow on this grill... I've never cooked low...

Brining Convert Here since I've discovered brining my chicken, and I do it with whole chicken and chicken parts...I guess I am rinsing the chicken, since it goes into the brine solution some of the brine recipes say to rinse afterwards...I've done it both ways after brining, rinse and no...

~~~we've made it at least 3 X's in as many weeks now...it's a winner! Check out Ballistic BBQ's video doing up Ahote! All the flavors meld together...and sprinkle some fresh hot chili powder on them. I get my seasonings online from...