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Btw, what did you do to create that netted charcoal grate at the bottom? Am I right in thinking that you just used two regular grates on top of each other? I need a set up like that to keep all my smaller pieces of hardwood.

I like those skewers and love those picanha meats! The double stick skewers are a must-have to keep the heavy pieces of meat from spinning around by itself.

To me, cooking corn in butter/foil doesn't taste as good as just spreading the butter on steamed corn. My go to recipe is to remove those stringy things, baste in olive oil and salt, re-assembling them with husks, and steaming them on the grill. A lot of work, but it's a labor of love. Or...

I never heard of the braising. I assume it comes at the tail end of the roast to add moisture to the pulled pork? I tried using apple juice on mine when reheating. I think I'll try your recipe next!

My local Costco Business center had a new shipment of packer briskets, so I couldn't resist. I wanted to find one that's a full packer, but short enough to fit in my 14.5 mini-WSM build. I knew I was going to fold the flat part underneath the point. 11.5lbs turned into about 10lbs after...

If you're using the small canisters (and it's still not starting even with a new canister), then I bet it's just a few blocked holes in the tube. Try taking off the grate and scrubbing any debris out with your grill brush.

Ron, I've done pork butt on the bottom and ribs on top using a 14.5" wsm mini. 4 hours for ribs, add a few more hours for the butt.

Great looking Prime Rib! Just curious, did you time it? I want to make a prime rib on my wsm mini, but I don't have an internal temperature monitor. Does anyone have a good ball park figure for leaving it on the wsm?

Just cook them for a shorter time. Of course, you can slow smoke them all you want until they are just mush, but no one wants to eat them like that. I find that the 4 hour method works best for me. Some of the ones at the ends still end up falling off the bone, but most of the ribs remain...

After having smoked ribs for a few months now, as well as being married for 14 years, I'm realizing that smoking meat and being married both require paying careful attention, making good observations, and taking pains to make necessary adjustments. Listen to your wife and your ribs, and you...

I also noticed the KBB start up smell, but it goes away. To me, Kingsford Competition is good for low ash, long burns, and no smell, but I'd only get it if it's on sale.

Good first smoke on a WSM! For ribs, I'd adjust the vents to keep the temps between 200-250, then smoke for a total of 4 hours, foiling them midway. You're gonna enjoy living with that smoker. Uhm, yeah, I mean, congratulations on your wedding!

I have a Weber Q220 and it's my go to gas grill. Haven't touched my 4 burner in over a year. You're going to love it!

Weber has two types of carts for the Q series. Troy's photo is that of the stationary cart, which is meant to be sturdier and designed more for permanent placement of your grill. The Weber 6557 model is the foldable one, which is designed for easy transport.

Great looking steak! I was looking for this very thing: "bacon wrapped filet mignon." But I wonder, how do you get the bacon to stick on the side? Is there a post that explains how to do it? Is there string?

I believe the new Q2200 models need the newer carts. There is a label on the outside that says specifically that it won't fit models that have the different emblem/logo.

I like how you made your potatoes. Did you use a potato slicer? And did they come out mashed in the middle, or did they end up as potato slices?

Welcome to the forum, Ryan!

I tried my brisket again today and figured out some ways to improve on them: 1. Cut thinner slices. No more than 1/4 inch, or a pencil's width. 2. Make sure you are cutting directly perpendicular to the grain. Yesterday, I was cutting at an angle, and that basically doubled the surface area of...

For me, they didn't pull apart as easily as in Franklin's video. Also, I believe they are supposed to lie like stopwatches in a Dali painting when placed on a plate's edge. Mine didn't do that.