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You could always wipe your meat down with a bit of oil for your rub to stick.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin: Peter,go ahead and do it like Dave said. The only time I won't/can't smoke is in the rain. Enjoy,my friend. </div></BLOCKQUOTE> Funny...

I think butts are probably the best thing for a new wsm owner to do. Very foregiving and gives you plenty of time to work on controlling the temps of this great cooker. Once you get your minion start down you will find that making any other dish will be a piece of cake. Welcome to the site. Vince

LOL at the Darwin award. The point of this thread was to make users aware of these dishes and what can happen. I have been using them for years and have never had an issue. However with the way I used it with this cook well it's history. After doing some research I figured I would share my...

No smoking for me today. I will be making up some pan fried walleye and some fresh battered shrimp. Might have to make some onion rings if I have left over batter. Vince

Good idea on using it for chicken. Thanks for the idea. Vince

I have sprayed the bottom while the top grate is still on. I have done this with butts and ribs. One thing I recently bought was a 4' folding table from Menards. Like $30 if I remember correctly. I was getting tired of bending over to place things like the lid on the ground. The only problem...

LOL Clint I see your point. I just wanted people to be aware of the dangers of these dishes. After reading through the link I posted it seems that with these you need to take caution when using them. I would think that being a cooking dish they should not explode. Just throwing it out there so...

Not sure if any of you have had this issue but last weekend it happened to me. I was making DrBBQ's Chicago style Italian beef sandwiches.http://www.bbq-brethren.com/forum/showpost.php?p=785965&postcount=10 My first step was to sear the roast a for 30 minutes at 450*. Then remove from the oven...

I have a very old weber grill that has that hook so I would have to assume that they all have it. For my wsm I do as mentioned above. I went to menards and bought a white plastic fold up table that works great when I'm cooking outside. The only issue that I have is it being white and the goo...

It's done when it's done! I know not what you asked but with BBQ that is how it works. I'm kind of doing the same tomorrow with one that is just under 4 lbs. I wanted ribs and my boy wanted pulled pork. So I bought a small one to make while I make my spares. I think that 90 minutes a lb is...

Nice looking butts. I have been wanting to make some up and do an over nighter. I'm getting really low on frozen pulled pork. Vince

You must have seen my thread! I'm gratefull for all of you. Some for the advise and others for the laughs. Merry new year!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

Very cool J. I like the baconader! I keep reading these belly treads.....I hope to try it someday. I would like to see some video of the 5lb stuffer in action! When using it I assume that you grind the meat first and then it goes into the stuffer. I have often thought it would be cool to make...

Thanks for sharing. I will have to try this some time. I recently got the Wolfe rubs to try against some others I have been working with. I respect Larry and wanted to try his out. I did use one on a brisket. It was very nice and the family loved the brisket. I have a few batches of different...

I am appreciating this thread. I recently visited my parents out of state and dad has an old offset. I every year for a week right before Christmas go down to visit. This is an old Oklahoma Joe's stick burner type smoker. I have used it a total of about a dozen times now. The first two years I...

Agreed do not brine a rib roast. Basic salt and pepper works fine. If you want to get fancy use Chris's herb crusted recipe from the cooking topic section. Yummy!

No eyelits here. I run mine through either the vent in the lid or though the side access door. On mine I install the door upside down and there is enough room to run thr cables through the tp of the opening. Vince

Go to homeDepot and get one of the orange plastic buckets with a lid. I believe they have trangle with a 2 on the bottom of them. I was told this is a symbol for food grade plastic. Vince