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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 Cesar: When I close all vents the coals never go out till they slowly burn all out( no more charcoal) Can take over a day. So what I have been doing...

I like the parchment idea but...it doesn't catch on fire or smoke excessively? I've used it before in baking, and I seem to remember the stuff becoming *really* dark at temps above 350. Also, it doesn't stick to the pizza at all? You guys have no trouble getting it off? Hmm, this breathes new...

Bryan, Thanks for the info. I also use a screen...in the oven though (and crank that sucker all the way up!). I got really, really tired of making messes trying to slide the pizza off a peal onto a stone--thus the screen. Even when I used lots of [flour/semolina/cornmeal] on the peal it still...

Bryan, That pizza looks great...do you do it direct or indirect? I've toyed with the idea of pizza in my (22") performer, but I always thought the bottom would be done way before the top, so didn't try.

Al, Somewhere around there. I also put a few to the side (not touching the burning coals) because I knew the fire would "spread" and start those smoking as well. But I'm not sure I needed to because even the chunks I placed directly on top of the lit were not fully consumed this am. The cool...

Hey Lou, I was in your position for a long time (circa 2000) and was using my kettle as a "barbeque". It works, but like you said there isn't much cooking capacity with an 18.5'' unit. But, if you're stuck with it, I'd recommend putting maybe 20 UNLIT coals in one of the baskets (or banking...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al Smith: direct instead of indirect cooking and could burn the meat before it got done, and possibly rendering would not occur. </div></BLOCKQUOTE>...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al Smith: Would it work maybe starting with a few coals? Phil R, did you have a pan in when you did the ribs? </div></BLOCKQUOTE> That's exactly what I...

Well, I have to say the ribs were really good. Absolutely no different than using water/sand...and temp control was actually really easy (I just kind of sat back and drank a few beers and watched it ). Seriously, I think if you start with few coals (depending on the amount and temp of the meat...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bruce Bissonnette: Al, I refer you to this thread from a few days ago. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m/4630035305...

After 2 hours (with vents completely shut) the temp peaked at about 260 and is starting to drop a bit (now at 248). I think the wood might have been burning causing the temps to go up initially. Maybe I don't need that brinkman pan after all...

Tony, I got my WSM at a thrift store ($12!). It didn't have the original pan with it. The only one i've ever used has been the brinkman pan. Temp is at 242 lid now and holding fairly steady...

I'll let you know in about 3 or 4 hours because I've got 2 racks of spares on now without the pan (brinkman pan had a leak, had to throw it away...waiting for the other to be delivered). I started it MM, but only used 6 coals. I've got all the vents shut and the temp is at 220 (lid) after about...

A fast eddy by cookshack probably...from what I hear, they rock!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin Sharp: You have got to cut that piece off. It is that little something special for the cook </div></BLOCKQUOTE> I always freeze the...

Hey everybody, I'm wondering...what do you all do with that long chunk of meat at the end of a rack of spares? Cut it off, or cook it with the rack? I'm not talking about the tips (bones of the sternum)...it's about a 4 inch long piece of boneless meat at (I think) the tail end of the rack. It...

Awesome! Just out of curiosity, how much honey did he put on top? Like, just a thin glaze or more? I'm think i'm going to try it. He didn't sauce them at all after he put the honey on?

Excellent post Jeff! I've done kind of the same thing before, only on a smaller scale. Many of the people liked the spares better, but did complain about the cartilaginous bits on the end of the bone(I try to trim them as close as possible...). Other than that, most people said they liked...

I do mine standard method, some hickory, and no water pan (equates to about 350-375 with smoke). I sear after; I think one gets better smoke penetration that way. I usually pull at about 125 and rest in foil for about 15 mins (or less, if I've had a few beers and the smell is driving everyone...

Wow 3-1-1 for baby backs? I usually cook spares 3-1-1 and they're close to falling off the bone after the 5th hour...