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  1. J

    Clay saucer solved all my problems

    Using a windbreak will make your life easier as well. It doesn't have to be fancy. Mine is 3 sheets of plywood fastened together with hinges.
  2. J

    First smoke now!

    The most important thing to remember is to have fun. This ain't rocket science and you can cook up great Q any number of ways. I think your plan to start at noon for a 6:00 dinner seems solid. If they get done earlier, double wrap them in HD aluminum foil and keep them in a cooler wrapped in...
  3. J

    Opening your own joint...

    Erik, if you have access to podcasts you should search "bbq central podcast" and look for a 4/27 BBQ Central podcast about getting into the catering business. I haven't listened to it myself but I noticed it while downloading some other stuff.
  4. J

    Help please....Flat? Packer?

    That's a whole packer? I'm far from an expert but it looks too evenly flat whereas whole packers are much thicker on the point end and taper to the flat. Maybe I'm wrong but it looks like flat to me.
  5. J

    1st Brisket Ever

    Glad it turned out for you. You were smart to recognize your initial mistake of using too much lit and getting it out of there. I use about 12-15 lit on my WSM to maintain 225 or so.
  6. J

    built in thermometer on WSM

    Check the thermometer in boiling water. If it reads something close to 212, then it's accurate.
  7. J

    Rib Racks

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I tried this for the first time in January and I was really impressed with how well it worked. I think I got six racks on the top grate, and it was so easy to flip them...
  8. J

    *1st Time Beef Ribs (Now with Photos)

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Great Lookin' Ribs you got there Andy! I do beef ribs alot and I do em the same as Jerry P. from that Big lake place up there in Minnesota... yeah, yours look real good...
  9. J

    Rib Cook In Progress - Which Temp to Believe - Grate or Lid

    I should clarify what I said earlier and maybe add a point. I'm new at this myself having only used my WSM about 10 times. What I'm trying to do at this point is make my techniques repeatable. I always use the minion method, add the same amount of lit on top, and adjust the vents at the same...
  10. J

    Rib Cook In Progress - Which Temp to Believe - Grate or Lid

    Ditto what Kevin said. Temp in one place and learn to make good Q by feel. That's probably the best advice I've been given by the experts on here. Learn what done feels like and use temps only as a guide.
  11. J

    Butt in oven - foil?

    I agree. Wrap it up so you can collect the drippings to use in homemade sauces or to add back to the pulled pork for more moisture.
  12. J

    *1st Time Beef Ribs (Now with Photos)

    Looks good. I've only done beef ribs once so far but I marinaded them overnight in Stubbs beef marinade and they were very good.
  13. J

    water vs. no water

    You're better off dumping the greasy water somewhere on your property than flushing it (if that's an option for you). If you have a septic system, I'd say NEVER flush it.
  14. J

    spares v baby backs

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by fritz: sorry </div></BLOCKQUOTE> Don't sweat it fritz. Russell is right, though. There's so much good info here that whatever your question, someone...
  15. J

    Thermometer

    Boy, that's a loaded question around here! My advice is to check the termometer for accuracy in boiling water. If it reads correctly, it's good to go. I only use the lid therm on my WSM and as long as it reads somewhere between 200-275 I'm happy. Follow the Minion method, adjust your vents...
  16. J

    Babyback cook

    Same temps for spares, Kevin? I've seen you write in related posts about how you generally cook spares at a little lower temp than loin ribs.
  17. J

    Weekend of Camping and Cooking

    Meh. I'd rather stay at a Days Inn and eat at Denny's. Seriously, great post!
  18. J

    Babyback cook

    Kevin, how would the times and temps translate to a St. Louis trimmed spare rib cook?
  19. J

    Babyback cook

    I tried Kevin's technique on a rack of loin ribs last night and I must say, it's OUTSTANDING! I rubbed up my ribs with BBQ 3000 and cooked them around 325-350 for the first 90 minutes and then foiled with some Chardonnay (just happened to be what I had laying around) for 45 minutes at 350-375...
  20. J

    water vs. no water

    I agree mainly with what Glen W said except that I haven't used water in the pan once during my 8 or so smokes. I foil a 14" clay saucer and set it on top of the water pan. By using the minion method and shutting down the vents to about 10% when she reaches 200*, I have no problem maintaining...

 

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