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Full disclosure; first time doing beef ribs on my WSM. It is not about method, it is about cut. This a a 4lb prime cut after trimming. Notice the change in direction of the grain as well as the very deep hard fat cap that I had to cut out, leaving far less meat on the end ribs. Why is this the...

I looked at those yesterday and almost bought some. I've never done them on my bullet. Are they good and meaty? Is one end of the rack better than another? Really thinking about stopping back buy to grab some.

The 22" is NOT overkill. Remember; all you're using is the smoke tube, no charcoal at all. I live in Arizona, so the winter months are the only time I can keep the heat in the 18.5 WSM below 90F. I smoke Manchego, Gouda, and Gruyere from Costco. Buy the big blocks and cut them into 3 pieces...

It clearly ran hot. Sounds like there were several reasons that you already pointed out. Get yourself a wireless Inkbird thermometer with 2 probes, one for WSM temp and one for meat temp, and save yourself a lot of fussing. Set the hi-lo alarms for +-20 degrees of your target and it'll and wake...

I've done several batches lately, and I found that varying the size of the fish, the brine time, or the temp/cook time can lead to some very different results. This batch came out amazing. I also smoke it and then refrigerate to eat for breakfast on toast with a little cream cheese and capers...

Nice looking cook, Mark. I ran it lower and slower and pulled it at 135f internal temp. That was at 5 1/2 hours. It was perfect this time; moist and tender. Didn't even get a photo of it before it was half devoured!

Uh...Cliff? How did it turn out???:oops:

It's hard to beat a standing prime rib roast!

Thanks for that input. I really prefer a temp indication, so I plan to try out a 145 degree target today. I started slow around 100 and let it ramp up to 160 over the first 2 hours. Checked it then and it was at 107. I'll check it again at 3 hours then every 30 minutes after. Trying to stay no...

I cannot imagine being able to leave it alone in the fridge for 2 days...I'm more for getting right at it! :p Do you find that leaving it in the fridge changes the end result? For cheese, it definitely makes a difference; I seal it in baggies with a paper towel for 2 weeks before vacuum...

So I made my second attempt at smoking salmon yesterday...and messed it up. My first time it came out great, but this time I made the mistake of over curing it; I ended up with it in the fridge for 2 days, and that pretty much gave me salmon jerky. Anyway, once I get it on the WSM I run a...

It's a V shaped hunk of metal that allows you to tent your meat over it. Picks it up a bit in the middle nd brings in the edges a bit. I love my 18" and fuel efficiency and temp control is what it it all about. 15lb packer? Sure, just shove a hunk of wood under the middle or use a V rack. I...

I’m pretty surprised that this is the second major holiday with no sale on charcoal at HD. Looks like I’m going to Lowes today!

Costco is delivering a Prime Brisket to me tomorrow...

Welcome, Paul. If you can return the FireBoard, you might consider it. A waterproof item will serve you far better in Florida unless you are cooking under a pavillion. I have a waterproof InkBird that I am very happy with. With brisket cooks being pretty long, you'd better be prepared for some...

1) never fill your water pan beyond about 2/3 2) it got windy during the night (bad) or you boiled over (worse) 3) get yourself a Cajun Bandit replacement door

Great looking spread as always! I don’t think I’ve ever had either ABTs or Armadillo eggs...recipes?

I like a nice liberal coating of Bad Byron's Butt Rub.

Another awesome cook, Cliff!

I've been wanting to do one of these for while, so Sunday was the day. Costco Leg of Lamb roast: Coated it with SPOG and some fresh rosemary from the yard, then vac-sealed it and into the fridge for the night: Re-seasoned with a light coat of Butt Rub before putting it on the WSM. Took 3...