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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: did you finish on the grill? </div></BLOCKQUOTE> Yep - that's when I glazed them! I ended up with four 1 1/2 inch thick chops with nice...

I've always operated under the (possibly incorrect) assumption that once temps are stabilized in the cooker that the dome temp is about 15 degrees higher than the top grate. I don't remember where I read that, but odds are that it was somewhere on this site. It was likely when I was a new...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: I have just started playing with this technique. I had a really nice smoked chop out a restaurant, so I did some research and here is my...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ray Crick: Vic, I put my poultry carcass in a roasting pan with an quartered onion, a stick of celery, and maybe a few carrots and roast in the oven at...

WSMs tend to run a little hotter the first few cooks, so that might be part of the problem you're having. You may want to try something with a little wider range of temperature tolerance for your next couple of cooks - maybe some butts. Good Luck! - Let us know how the ribs turn out.

Good point Chris. And although most of the folks on this site are aware of the legendary Weber customer service when it comes to replacing bad or damaged parts, I can't help but wonder how many people out there get a WSM that's too far out of round, don't realize it, and think/say "I guess this...

They only lasted that long because I wasn't there! Good lookin' grub...

This past weekend I cooked some fatties and ABTs on the WSM and I used K because it was all I had on hand when I started. Later, I cooked some chicken breasts indirect on the kettle, and I had acquired some lump by then, so I put some behind my brick "firewall" then fished a lit briquette of...

I'll vouch for this sauce. I made some a while back, and used what I had left over for a couple of butts a week or so ago - it really complements the pork nicely!

I made some ABTs and fatties to bring to a party on Saturday. I had time to do the prep work on Friday night, so I used Mike's original recipe - using some reheated pulled pork as the meat in the filling. I used the plastic baggie with the corner cut out to fill the shells, and it worked...

I cooked two butts yesterday. When they came off they were foiled and put in a cooler with towels right away. Three hours later I pulled the first one, that we were eating dinner off of. By the time I got around to getting the other one out of the cooler to pull, it was 5+ hours after it had...

I'm going to a good friend's BD party this upcoming weekend and in response to my asking if there was anything I could bring, food-wise, I was told "finger foods". I decided on some fatties, probably four, and as many ABTs as I can fit on the top grate. Since I'll probably be running with a...

Just wanted to chime in on this. Based on the fact that Kevin and Ron endorsed this thing, I checked it out and bought one to replace the one cup drip maker I have in my office. It makes the best coffee that I've ever done! Since I'm the only coffee drinker at home, and a two cup per day guy...

I finally got around to doing this: Thawed the "baby" in the fridge and put it in a bath of red wine, vinegar, worcestershire, garlic salt, & onion powder where it sat most of Sunday. Pulled it out of the marinade an hour before cooking, gave it a light coating of mustard and a good...

I made this on Saturday. I had a boned leg that weighed in around 3.5 lbs. Don't know how much of it was the leg, and how much me, but I did a rotten job of butterflying it, to the point that the stuffing was plopped down in the middle, then the sides kind of pulled and tied up around it. At...

Gonna do a stuffed leg of lamb on Saturday and a brisket flat on Sunday.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Quite a long time because of the vinegar. I'm glad you liked it. </div></BLOCKQUOTE> I just realized that I said that this sauce was a hit...

How did it work out for you Michelle? My butts were done a little earlier than I expected, so by the time the ribs were ready to go on I was able move the butts from the WSM to the cooler and just cook the ribs on the top grate. If you'd like to see some pictures of the cook, go to the "Just...

Just to follow up - I did in fact make Kevin's finishing sauce and added it while pulling the pork - and it got rave reviews! Definitely a keeper. I have the unused sauce in the refrigerator. Any idea on it's useful shelf life there? Thank again! Steve

Kevin, I've never used a finishing sauce for PP, but am thinking about using yours with a couple of butts I'll be cooking for tomorrow. Since some of the crowd that this will be for have very low tolerance for heat, I'll probably leave the pepper sauce out (but will use it in subsequent cooks...