• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Search results


 
  1. J

    Horrible Smithfield ribs from Walmart--beware!!

    Enhanced ribs aren't all that bad. People use them on the competition circuit all the time and get great scores. The big issue is adding a salty rub to an already salty product. Also, how far in advance did you put the rub on your ribs? I've noticed if I put it on too far in advance (night...
  2. J

    CraigsList Score!!!

    Wow great score! I never thought the list of things you got would end Now cook something on it! :wsm:
  3. J

    Pork Butts

    The more meat you have in the smoker the longer it will take to cook. The difference between 1 butt vs 4 butts on a WSM might be 10-20% extra time (educated guess here) That should be the main difference. The bottom rack is 10-20* cooler when using water in the pan and 10-20* hotter when no...
  4. J

    Smoke Ring

    I've not had much trouble getting a smoke ring on my WSMs. One thing I do is make sure the meat is being put onto the pit as cold as possible. That seems to help with the smoke ring
  5. J

    Smoke Ring

    In KCBS I've found that smoke ribg really doesn't help appearance scores. My last entry you could hardly see the smoke ring bc of the au jus and sauce i applied to the slices. Got all 9s in appearance that day. The biggest thing I've found is to keep the brisket as cold as possible (less than...
  6. J

    First Baby Backs on New 22.5 WSM

    Nice job Mick! Glad to see you're enjoying your WSM. Sometimes it's nice to play with fire in a stickburner when you have time but sometimes it's nice to have a set it and forget it smoker :cool:
  7. J

    Butt Problems...

    I agree with Chuck. Most likely when you unwrapped it from the foil to rest the meat cooled down quickly and tightened up a bit. This happens all the time for various reasons though. It's hard to say exactly why it happened. I always rest my butts/briskets still wrapped in the foil. I want to...
  8. J

    Bones blow out on St. Louis Ribs

    IMO the outside rib is always overdone when the middle ribs are perfect. This tells me that the ribs on the end are cooking faster because there is hot air on one side of that rib instead of cold meat on either side. Similar to why chicken in the middle of the pan cooks slower than chicken on...
  9. J

    Bones blow out on St. Louis Ribs

    Are you talking about the ribs at the end of the rack? Like the last 1 or 2? This happens to me regularly. I think it's because the bones on the outside of the rack are always overcooked compared to the bones in the middle. This coupled with the type of competition trimming I do plus pushing...
  10. J

    Weber Summit Charcoal Grill and Summit Charcoal Grilling Center - New for 2016

    http://amazingribs.com/bbq_equipment_reviews_ratings/grill-smoker-combination-grill-smoker/weber-summit-charcoal-grill Good write up by amazing ribs. I like the product but not the price
  11. J

    Top vent temp control.

    The theory behind this is that if you restrict the exhaust the fire will not burn cleanly and give off a soot onto your meat. However I do throttle with my top vent, but only as a last resort. If my temps are going wild and I can't seem to get it under control within 30-45 minutes, I'll...
  12. J

    Alright here we go!! Apologies for the redundancy!

    Agree with comments above. Buy a cheap butt or some bacon and cook some meat! I have 4 WSMs and I only "seasoned" the first one. Just give it a quick wipedown, make sure all the pieces fit together well, adjust the door to fit:rolleyes:, and fire it up! It will run hot the first few times but...
  13. J

    First Brisket on 22.5 WSM

    Mick, I usually smoke 12-14 lb briskets and get them done in around 7 hours when wrapping. Something to note is that I trim out most of the deckle between the point and the flat which helps speed up the cooking process. The longer I smoker the hotter and faster I want to go.
  14. J

    First Brisket on 22.5 WSM

    Glad to see you enjoying your WSM and Auber! I smoke briskets at 250 and get them done in about 7 hours (4 unwrapped, 3 wrapped). Maybe this could provide you the best of both worlds? Either way it's personal preference and there is no wrong answer. That's why bbq is so fun.
  15. J

    Cajun Bandit Door

    Doors are available again on the cajun bandit site
  16. J

    Results: 14.5" WSM Satisfaction Survey

    +1 vote for 18 WSM. These are tried and true. They aren't that big and if you ever want the extra space you have it. I don't have anything against the 14 WSM. I just typically need/enjoy the extra space.
  17. J

    Need advice on cook in WSM

    Load the charcoal ring to the brim (assuming you're using the minion method), shake it to pack them down and put more in the ring. This should give you a very long burn time. You could also shorten the cook time with wrapping the butts in foil after a few hours in the smoke. This is all personal...
  18. J

    Resting/Holding Brisket in Cooler (Trouble with dry flat)

    Take your drippings from the wrap, separate the fat out and pour the remaining au jus over the slices to moisten them back up. The flat is always dryer than the point because of less fat as was mentioned above.
  19. J

    First Go-around - WSM 22" and Pork Shoulder

    Looks like a great cook overall! Looks like the water in the pan used up extra charcoal and pulled your temps down some. I did one cook with the water in the pan and haven't used it since. The pros of water in the pan are that it keeps your temps more stable and keeps a moist environment for...
  20. J

    First Smokes (plural) on New 22.5 WSM This Past Weekend

    I plug in the Auber from the start, set my cooking temp and let the fan do it's thing. I wouldn't recommend setting the Auber to a lower temp to compensate for overshooting. I don't have this issue often but I have it more often than I do low temps (which is basically never). It mostly happens...

 

Back
Top