Search results

4:00 Alarm 4:02 Roll out of bed 4:07 Chimney lit (on side burner) 4:22 Dumped Chimney, added sprinkling of cherry around the outside prior 4:50 Two Pork Butts on the lower rack & 3 Baby Back rib racks (4 half-racks on the rib holder & 2 half-racks on the grate) 5:49 Temp around 210F. Put meat...

I started out taking notes Sunday morning. I lost steam, but will post them up eventually. (Saturday was a LONG DAY. Up @ 7-ish and spent the bulk of the day photographing kids and families (6 families) for a fundraiser. Then prepped everything while watching Clemson vs FSU. I really needed...

This morning about 4:48 I found out that they will all fit. I fit 4 half-racks on my rib rack and laid the other 2 half-racks on the grate meat side up. The shoulders were a tighter fit than I expected on that bottom grate!

The 3-2-1 method calls for cooking w/ the meat-side down in foil for the middle portion of the cook. How do you guys who've done it, accomplish that portion of the cook using rib racks?

I have a Rib rack but I'm not in love with it. Anybody use rib racks with the [3|2]-2-1 method? How's that work?

I'll admit, I clicked this thread looking for a deal. As far as clearances around the WSM, I'd make sure to leave enough space to access all the vents. That amount of clearance would probably be more than enough to overcome concerns with combustibility.

It looks like Sweet Baby Rays ...whichever one has the dark label. Also, on more than one occasion the artist painted with a rib (which he'd been eating before inspiration struck earlier).

I'm committed to cooking for two separate occasions this Sunday. I've got 3 slabs of baby back ribs for Sunday lunch, and Pulled Pork enough for 25-ish for Sunday supper (@ 5:30p). (To avoid confusion, I used "supper". Any other day of the week, "dinner" means the evening meal, ...but "Sunday...

Seems like Weber could've used a lid design like on the kettles where it overlaps, ...then add the "underlapping" part as well. (It'd look like the letter h.)

Just a response to let you know I've seen the reminder. I'll get to it ...as soon as I can remember.

Welcome neighbor.

I've got a refrigerator in the garage that I sometimes put my meat in to thaw or just to keep it out of the one in the kitchen. When I went to get the meat (Spare Ribs) out of it this morning to prep for smoking this afternoon, the door wasn't sealed shut. It didn't feel exactly cold in there...

...but welcome neighbor!

What're you using for crust?

So, after a soft-promise to clean up the garage before I got this grill out of the box, ...turns out we wanted to eat (charcoal-) grilled food more than we wanted to clean the garage. (Plus, I'd earlier scrapped my day's plans for a family furniture shopping trip...) The half-price OTS went...

When my sister was going to be out of the country for a while, my aunt had my Grandma write down as many recipes as she could think of. It was in a little spiral bound notebook. There's Fried Chicken, Country Fried Steak, Banana Pudding (it'll be in Heaven) Chocolate cake, (s)Mashed Potatoes...

I sent you a pm.

Pizza looks good. I need to get a stone for my new 22.5 OTS. Looks like I'm going to have to get use to fire management as well. Thanks for the tips. I can feel your pain on the camera. I can't find mine (also a Nikon D90), but I believe that it was stolen from my wife's car. I can't...

This one will be in the rotation for a while. It just needs to pass the wife test, ...the real sweet-bbq-sauce aficionado. (I like how it tastes ...without being syrupy sweet.)

http://www.instructables.com/id/Battery-Charger-Powered-by-Fire/