Search results

Jason, Since ribs are thin and will always have bark on the outside of each bite, your flavor profiles from rubs and marinades will always come thru. This won't be the case with internal parts of a butt for example, creating the need for deep tissue injections. You may want to consider taking...

Scot, As you learned something from your mistake, that alone should constitute a successful cooking lesson. Folks who cook the most are bound to make the most mistakes. I refer to the OE dome mounted Weber thermometer as a hood ornament on a nice car. Looks snazzy and racy, but that's just...

This thread is a powerhouse of rib cooking information, and as was said in a earlier post, you are getting lots of various methods. Spares are by far my favorite rib since they have nice fat layers to render and make the meat moist. As a BBQ judge, we always look for a nice tender rib BUT WILL...

Mike, I suppose you must have a therm like a Maverick wireless remote? Most of any decent sort of device like this will work suitable well. Its an odd phenomenon that the upper deck of a WSM is usually hotter than the lower zone. You'd think just the opposite since the coals are low. But...

By all means, two Thermapens. My wife wondered why I needed two Harleys. May I ask your source of the $69 deals?

I just got in my order for 6 foot probes. The ones coming with the ET-732 were only 3 foot and simply too short. The 6 footers are perfect and are available for $33 (both pit and food probes together) including shipping. I ordered direct from Maverick and they came in last week. Yeah!!!

Dave, I considered the pizza stone trick myself, but since it is flat, I thought grease and fat drippings will run off and hit the live coals below. Thoughts?

Mike, it's entirely possibly that your cooking grate temps are somewhat different than your dome temps, especially considering Weber thermometers on the dome are known to be less than accurate. Before you make any conclusions, a thermometer like a Taylor candy thermometer with the probe thru...

C. Moore....I assume you are somewhere in the southern states area. I am in SC and have access to peach wood on a somewhat regular basis. Honestly you can't go wrong with a fruitwood like this, but as with anything new, it takes a few practices to dial in your techniques. I use pecan more...

I agree, that from an engineering standpoint, two metals of dissimilar characteristics will conduct at different rates, Thats how bimetallic therms work after all. However, the thermister is at the very end of the pit probe. Clipping it with an alligator clip NOT TOUCHING that last 1/2 inch...

Just make sure you keep the pit (barbeque) probe away from the sides since the heat rises, also not real close to the meat since that will make it a tad cooler. Ideally, I bought an alligator clip at Radio Shack and clip the pit probe onto a bamboo skewer thats sticking in the meat I'm cooking...

I have a 22 WSM and found a clay saucer at Lowes that "nests" down a bit under the lip of the water pan. By sitting down a bit under the lip, it doesn't cause problems with the grill grate above the pan.

As you will see many times over, "it's done when it's done". Tenderness is not guaranteed at any particular magic temperature. Pulling off the grate at 195 is a guideline, not a hard fast rule. Sliding your temp probe into the meat will tell the story. A buttery feel will let you know its...

Clay saucer cooking makes total sense. The clay not only acts as a heat sink, it radiates heat back once it gets hot. I found a saucer that nests down below the lip of the water pan and foil the whole shooting match. Cleanup a breeze, no messy water pan....perfect.

Keith, The only goat I have tried was in a Jamaican restaurant where jerk seasoning was used. I wonder if jerk goat would be any good on a WSM with a light amount of fruitwood as a flavor enhancer? I was thinking maybe cherry or peach wood chunks would be light and aromatic. Maybe be worth a...

I know you have your mind set on having friends over, so with that being the case, hang on tightly as this can be an interesting situation being your first cook. The biggest issue a novice WSM user will face is time management. ALWAYS give yourself extra time since it is easier to hold meat...

I hear ya Dean! Foiling my pan has been done for many moons my friend! With a 22" WSM, I can never seem to get the foil situated so it doesn't leak. I lay two sheets of industrial thick (wide foil) down, then crease and fold over several times to form a sheet wide enough to fit the pan. I...

ET-732 is a competition BBQ'rs standard piece of equipment. I always felt the 3' probe leads wewre too short. I just ordered the 6' probes from Maverick. The food and pit probes were $33 total with shipping included.

If I was an inventor, I would create and market a foil, disposable water pan liner for 18 and 22 inch WSM's. Has anyone seen such a thing, and if so, where can one be found?

I put a layer of sand in mine, then covered with foil. I changed the foil after each cook. I decided to change the sand several cooks later, and the sand had set up like concrete. I found a clay saucer that nested down in the pan so the saucer's lip was below the lip of the water pan. I foil...