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You needed a higher temp. At 160, the ribs wouldn probably NEVER get up to the temp they need to break down the connective tissue and make the ribs tender. I have no idea why you couldn't get it up, but next time, use Viagra. Oops, I mean, uh, if you can't get the temp up to 200, then try...

Excellent job, Chris. Thanks. I posted a link to your article on the About.Com BBQ forum. It sounds like the main points are to use less preheating time and less air flow than the old formula in order to get the longer burn times. I'm still working on my stockpile of old Kingsford, but I'll...

Dale, I have cooked on gas for my whole adult life, but last year I got a kettle to go in my arsenal. The first thing I cooked in it was hamburgers, and my wife and I both said they had the taste we remebered from picnics as kids. We have had good burgers with gas, but the flavor over charcoal...

Joe, Which is better; Gas or Charcoal? This issue has been debated ad nauseum. Some people claim there's no flavor difference, and some people claim charcoal tastes better. Well, I have always used gas, but last year bought a Weber kettle. I have not used it all that much; I still...

I got the 38" built in Grand Turbo and an OLP island. The GT has 6 burners, but no side burner. I still have my 9 year old Weber Genesis, as well as my WSM and my kettle. I guess I'm a little nuts, like most of us on the board. Most of the time I am only cooking for 2 or 3, and I find I...

TomK, if it's any consolation, I have a fairly new BBQG Grand Turbo, and now that I have used it a number of times, I think it's a GOOD grill, but is probably not BETTER than your Weber. It takes longer to heat up than my old Genesis, and I have no real complaints, but I'm not utterly thrilled...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by S Whipple: Hello All, I just bought a Genesis B from the HD. Are there any previous charcoal users who have purchased a Weber gasser and have been...

Jason, I will pull the bone out of a butt to make sure it's done, and I don't foil. Once it's up to around 195 interenal, that bone should slip out with little resistance and be clean as a whistle.

This is a little late to help you, but if you're going to brine that long, use less salt; about half a cup per gallon of liquid.

You cooked ribs for 14 hours and wonder why they are dry? Gee, that's a puzzler hehehe I use the 3-2-1 method. 3 hours naked, 2 hours foiled, 1 hour naked again. Add a little moisture (like beer or apple juice) when you foil them.

As Jim said, a charcoal briquette or two in the smoke box will give you a smoke ring on an electric smoker. I don't know about you, but I don't clean my WSM so thoroughly that I would take it to a car wash. If you have a lot of build up inside, you can safely wad up some aluminum foil and...

This is as much attention as a WSM needs. I'll bet this gas unit holds more food than a WSM, but it also costs twice as much.

Brian, I was at Costco and saw a propane smoker there made by Grand Hall. It had a fairly large top cabinet for the food, and the bottom cabinet had one side for the tank and the other side for the burner and wood. It was about $350, I think. It was all stainless and looked pretty nice...

A pork loin is not a pork butt and it won't make pulled pork like the butt will. The loin has very little connective tissue and won't pull apart with lengthy cooking like a pork butt will. Those picnic shoulders are almost as good as a butt, though. The markets should have SOMETHING, though...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Experiment and see what you like. I use no where near that high a percentage of sugar but that's me. For pork the percentage of sugar is most...

A cup of sugar and salt makes a LOT of rub. You can scale down. I was just making a point about the proportions. Paul Kirk's guidelines use about a cup of each, and then the rest of the ingredients are much less. Of course, those are just guidelines, and you have enormous flexibility in your...

Glenn, you didn't say what proportions you used in your rub, but a general guideline is to use equal parts sugar and salt, perhaps a cup of each. The other spices will be measured in tablespoons or teaspoons, depending on how strong they are and how much you want to accent which flavors. If...

Joe, Smaller cuts of brisket are typically trimmed too much, but you can lay bacon strips on top to add more fat to the meat. Other than that, I pay attention to costs, and maybe this is not enough to worry about, but I feel like if I'm going to light up a load of charcoal, I want to get more...

What a coincidence; I saw someone on Sharkey's forum talking about Round last night. His came out tough as leather. I think he grilled it at hotter temperatures. Round is naturally tough. One of the vendors at the fair will rotisserie whole rounds over lump charcoal. I didn't try theirs; I...

I would not use a galvanized trash can for cooking food. This thing looks like it would be cumbersome to use; it would be hard to tend the fire.