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I would not use water in the stock pan for a long, unattended cook. There are alternatives to water. Fill the pan with playground sand and cover with foil to keep it clean. Or try those clay pot saucers some people are talking about. Or the Piedmont pan. The water works great if you are...

I remove the membranes, but they aren't that bad on something like baby backs. But on beef ribs, that membrane is so thick and rubbery you really should remove it. One trick I saw at a Ca BBQ event when we had to prep hundreds of racks of spareribs, was to take a sharp knife and score the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by rich langer: Well Doug, are you saying that one should learn to use the WSM as it comes prior to adding goodies such as a clay saucer, thermometer etc...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting: I guess I'm barking up the wrong tree asking for advice on an electric smoker. And for good reason I'm sure. I believe I will purchase...

Steve, I have a WSM and a Smokin Tex electric, which is almost identical to the Cookshack Smokette. I had the WSM first but thought I would be able to make 'Q on workdays or whatever with the electric. But the truth is, no matter what the cookshack people say, the electric does not produce the...

At 200º, that brisket should be about as tender as you want. You could try taking it to 205 and see if that helps.

I don't have to clean mine very often. Once or twice a year, I guess. If there's a bunch of gunk built up, it traps the grease and can ignite. Now, a little flareup where the flames lick the meat is a good thing and you should get that with the Weber. But if it's an inferno, clean the bottom...

I'm a little late seeing this thread; you've undoubtedly made your choice by now. But for what it's worth, I'd get the EP310. Most people don't use the side burners so I wouldn't get a 320. The enameled hood is as good as stainless and is probably easier to keep nice looking. The EP has the...

I don't know about a Summit, but on my Genesis, flareups are a signal that my bottom tray needs cleaning. The Weber design reduces flareups, but if you get a lot of grease-soaked gunk in the bottom, it will ignite and burn.

Jeff, Weber is one of the highest quality grills on the market. They do not have issues with bad parts. And if you do have a bad part, Weber's Cust Service is the best in the industry. Now, IMO, any grill that tops out at 400º is no good. You want to get over 500, and 600 is better still...

I clean my PCI grates the same way. I do a burn off after I cook, but I don't brush them until the grates are cool (which is frequently when I go to use the grill the next time.) I have heard porcelain is softer when hot so I avoid brushing the grates when hot. And use a brass brush, not...

A pressure gauge is not a reliable way to tell how much propane is in the tank. If you think about it carefully, liquid propane is liquid because the pressure is above the vapor point of the gas. That point is constant, for all practical intents. So as gas is released, the pressure drops and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K McCarthy: Be careful about dumping the ash. Coals can stay hot buried in it for many many hours after all the vents have been shut. I smoked last...

I haven't tried cooking a pork butt at high heat. Other people seem to be saying it works, but it goes against everything I thought I knew about barbeque. But I am open minded and believe in experimenting because a lot of things people are told are not always true. So give it a try and see if...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: Tom, That's funny, but I think you're giving us a bum steer </div></BLOCKQUOTE> Or a load of bull.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik G: I was wondering, why isn't Tri Tip popular in the United States? It has become quite popular in the West Coast, so why not market this cut of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Gomes: I think walmart has select meat. Which is the lowest grade of meat. Is that right. I don't like USDA select meat. </div></BLOCKQUOTE>...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Gomes: I checked costco here in aurora Colorado and they only have the flats. No whole brisket. I heard Sams has it though. </div></BLOCKQUOTE>...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Donald: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">vein of fat...

Price-wise briskets and pork butts are great values, especially if you buy them on sale and freeze them. I seem to get less waste and trimming from pork butts. Ribs certainly can be pricey, especially baby backs. Spareribs are cheaper and have more meat. I can frequently get beef ribs really...