Search results

I use a Charbroil rack. It has 6 slots and can handle untrimmed spares with ease. I couldn't find one in stores so I ordered it off the web - Amazon.com I believe. I usually cut my spares in half and it can handle 3 slabs untrimmed with no issues at all. And 3 slabs of baby-backs is a breeze.

I started off using K but didn't like the flavor it imparted onto my food. So I have since switched to Stubbs and Royal Oak Lump. I use Stubbs on my grill for medium and high heat cooks. In my WSM I use either Royal Oak lump or a mixture of the lump and Stubbs - depending on what I'm cooking...

Vent adjustment? - depends. Sometimes you may get a temp spike due to a breeze. In that case you could close down the vent facing the wind. I don't always adjust all vents the same - it doesn't make a difference. Sometimes I do - but sometimes I don't. Like I said, it doesn't make a...

I wouldn't waste your money by putting apple juice in the pan. Putting anything other than water in your pan doesn't put any extra flavor on your meat. If I were you, save the money and just use water. You won't notice a difference.

I bought the Brinkmann charcoal pan a while ago and haven't looked back. GO GET IT!! I also have an ET73 and an ET732 - both good units although the 732 is an improvement over the 73. I've never done beer can chicken on the WSM - but if I did, I might shoot for higher temps. Low temps with...

My first cook was a bunch of chicken drumsticks and thighs - DISASTER. Actually it wasn't so bad. The meat was good and smokey and moist and all that. The skin?? - different story. I didn't have the temp high enough to get good skin. I would try ribs or maybe a butt. If you can get your...

Pat is exactly right. I don't foil my ribs at all - just a matter of preference. But if I did, I would do as he says - keep the lid off as little as possible. The longer its off, the more oxygen gets to your fire and the temp can get away from you in a hurry.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Was the meat cold when you put it on the grill? Putting the meat on cold (rather than bringing up to room temp) is supposed to make the smoke have more impact...

What kind of charcoal did you use. I switched from Kingsford Blue to a mix of Royal Oak lump and Stubbs Briquettes because of that "off" taste. Once I made that switch, the "off" tase instantly went away - first cook. Something to consider. Or maybe as K McCarthy says - too much smoke. 6...

Dave is right. I bought a Brinkmann pan a few months after purchasing my WSM and its great. I use my stock WSM pan as a "dome" when I have some raw meat sitting out at room temp. But like he said, order the CHARCOAL pan and NOT the WATER pan. I made that mistake and found out the hard way...

I usually spray with Apple juice. I don't think it makes much of a difference with the internal meat. But the spray helps keep the suface nice and moist. One day I'll have to suck it up and try some ribs without spraying and see if there is a difference. As far as with or without a rack...

They're pretty good about responding to email. I ordered a SS door for my WSM a while back and they sent me the wrong door. I emailed them about it and they got back to me pretty quickly and sent me a new door right away.

Sophia - Hope this helps 1. I've never used oak, but I have used apple and cherry for tri-tip. I think any good wood will be fine. No one will complain about the taste just because you didn't use oak. I would like to get my hands on some oak to try it out, but if you have good fruit wood...

I put my wood right on top of the lit coals through the door - right after I put the meat on. I found my meat gets better smoke flavor that way. Everybody has their own method. I don't think there is a "right" or "wrong" way to do it. Just a matter of what works for you.

Ive never done brisket or pork butt. But for ribs I usually go low and slow with the minion method. So I go with about 1/2 to 3/4 ring of unlit RO Lump with 20 lit Stubbs coals on top. In the past I've used all RO but I found that in the beginning Stubbs is more stable temperature wise. I...

When I was reading this I thought you meant cover as in the dome lid...HAHAHA!! I was thinking to myself, who the hell is cooking on a WSM with a trash bag as a lid?? ...then I figured out you meant the cover for storage. I think you can order one from Weber. I see the covers for their...

I've never owned a gas grill so I don't know what I'm missing. I have a Texas Bar-B-Chef pit and a 18" WSM. I don't mind the extra work when it comes to cleanup and all that. I guess I'm just old school like that.

I've done turkey pieces at high heat with this brine. Also used it for a few whole chickens. It came out so good that as I was carving the chickens I was snacking on the breast meat - and I HATE white meat because its always so dry and flaky. But with this brine it was on point. Click Here!!

I usually put mine below the grate in the center since thats where the food is. I put it below so the food can sit right in the middle of the grate without the clip getting in the way. But even if you chose to put it above the grate - the difference between above or below is only a couple of...

I did that for the 4th - I did 2 tri-tips low and slow on the WSM. When they reached 125, I removed the middle section and placed the top grate with the meat on it directly over the hot coals for a few minutes for a nice reverse sear. MAN!!! - talk about good eats. Make you mess around and...