Search results

I've had mine for 5 years now. The seal is not perfect at all, but I have no problem regulating temp's from 300 to 425 degrees. I love the dog gone thing. People who are not knowledgeable about the capability to run a roti on a charcoal q are often stunned when they see it in operation for the...

Vacuum seal the ribs after they have cooled a bit and refrigerate. Boil the ribs in the vacuum sealed package the next day and they will be great! Just don't boil them too long in the vacuum bag because it will affect the texture of the ribs (unless you want them softer). Cheers Lou

Tony is exactly correct! I try to keep my lid temp as close to 250 as I can. Both my cooks were in excess of 20 hours. Both of my roasts were right at 15 pounds. I used a lot of wood in these smokes because big roasts can take it. I used blue bag Kingsford and the minion method with smoke...

I've done two chuck rolls. I rubbed the first one the night before with the renowned Mr. Brown rub because I had it on hand. Smoked with oak and a little hickory (again what I had on hand). Very good, but I thought it could be better. On the second attempt I rubbed roast the night before and...

Welcome Miller! I have had my 18 inch WSM for for years. It is a little cramped, particularly when I was trying to do big summer rib cooks. In order to solve this problem I simply bought a second middle section. This worked like a charm. Now I have 3 base racks and with added rib racks I can...

Yep, that will work. Kevin is right, you will get a good pellicle in an hour. And it's really not as important in bacon as it is in, say salmon, because it's lost once you slice it and fry it. I have been using Alton Brown's scrapyard chef recipe for my cure, and find that it has a little too...

Okay, your in luck! I've been to every q joint in Portland except a place called Yam Yams. Campbells is about the only place I would recommend in Portland. We have a Buster's BBQ as well. buster's is a chain and it feels like a chain, the q at buster's is good, it just doesn't feel like a q...

The difference between the WSM and the Weber kettle? Night and day, john, night and day! The WSM is the right tool for smoking and the kettle is the right tool for grilling. Oh, and the kettle is an even better too for grilling with a fat set of cast iron grills on it :-)

What Kevin said. The only time I don't lay them flat is when I am feeding an army, and then I use my rib stands. those work, but they are frankly a PITA, particularly if you sauce.

Les Honestly, I think you did them ribs right. Spares seem to always take 5.5 to 6 hours at 225 lid. They should have been plenty soft after 6.5 hours. You said they were tough. Were they dry? you can overcook 'em. I did that once when I tried a higher temp rib cook (not recommended)! I...

I've had 10 pounds of pork belly in the brine for 4 days. I bought one of those cold smoker devices, and I have the oak sawdust to fuel it. I used Alton Brown's scrap iron chef recipe for the brine (modified a bit). I'm so stinking excited to make my first home made bacon!

Nicely done!

Foiling my meat? I thought someone had started a thread about my love life. Seriously, I have not seen the advantage of this. I've tried it with ribs, and I like 'em unfoiled far more.

I find that the grease breaks from the meat when I microwave the bag. This doesn't happen when I simmer. I love that moment when you cut the bag open and that smokey smell fills the kitchen....:-)

The bark is the flavor!

Some real good advise here. Spares take 5 to 6 hours at 225 degrees top vent temp for me. Babies take 4 to 5 hours, and beef ribs take 6 to 7 hours at that temp (if they are big, 5 to 6 hours if the butcher has trimmed them real small). This works every time. I use the small water pan for...

I must see inside that ham!

I like to buy a packer and separate the point and flat. I cook the flat under the point. this is troublesome because the flat always comes off first, but worth it. I cook the flat until a fork goes in easily. I cook the point until it pulls. we usually eat the flat for dinner and freeze the...

I like the Weber grill with the rotisserie more than the WSM for rib roast. I have trouble keeping the smoker at 350. I start the roast at 450 for 10 minutes and then shut the vents down to get to 350 for 12 minutes per pound. Works great. Also you can place an aluminum tray under the roti...

Hi Alex It works great! I didn't buy the second middle section from Weber. It came from another outfit, but it fits fine. I got the idea from someone on this site. I'm sure that if you do a search you will find the link. It is made of the same weight material as the Weber, but I note that...