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Thanks Kevin. I'm going to give this a try with a few backs today. I'll post my thoughts on both. A few questions, and apologies as they may have been answered in the thread previous but I wasn't clear. If I plan on making a sauce like this the day before, are there certain flavours that I...

Such a simple term but, after quite a few half hearted attempts, one that I haven't achieved let alone mastered. I've sweated, browned, sauteed (I think?) and burned many an onion but I've never reached that deep, sticky consistency that I see on TV. Questions: The Onion - I assume you can...

I have my first amateur comp in June and would love to use Stokerlog but we're at the beach. I've seen a few posts about setting up the Stoker directly to a laptop but, and maybe it's just me, they are not that clear. Is there a thread, link or tutorial I can check out to try this? I give myself...

Thanks guys. My plan was to bring a few big jugs, one for sanitary and one for drinking. Also on my list is sanitary wipes, food safe gloves (a cheapie 100 pack), vinegar water in a spray bottle, 4 plastic cutting boards, foil pans and Band Aids among other things. I'm sure on cook day, I'll...

Not meaning to hijack the thread but that's a great question. I have my first amateur comp coming up in June and I'm not sure how this will work. It is only ribs (organizers distribute 2 racks of backs at 12pm, judging is at 5pm). Competitors are only local backyard cooks. I doubt anyone will...

Wow. Just spent a bit trying to doctor Sweet Baby Rays. I really dislike this sauce. The sweetness was expected but the smoke flavour really made it unappealing. After playing with a few sauces I think I'm just going to make my own. By the time I'm done with a commercial sauce it bears no...

That's great. Thanks all. Seeing as our spring turned into winter here, a nice bowl of goulash will go well with the weather.

Bones literally fell out when I unfoiled. I was at 275 for 3 hours and then foiled for 1 (doing the Harry Soo). Meat between the bones was mushy but the bark on top was chewy. I was thinking that the addition of the brown sugar and agave might have led to some sort of over-carmelization?

SilkRoadSpices.ca if you're in Canada or on the west coast.

I used to leave the lid damper at 100%. After a few windy cooks, I go 25%. With that, my temps are pretty stable unless I start with too much lit.

I've been doing mostly backs recently. I use a 3-1-1 method adding a little brown sugar, agave and apple juice when foiling. I just did a single rack of sides same way and they came out of the foil overdone with a chewy bark. Anybody know why? Flavour was fine but the chewy bark was an issue.

Hi All, I've always been a goulash fan and used to have a Hungarian place that delivered. I've tried a few recipes online but none have come close to the Hungarian joint. All I really see in the recipes that may be an issue is paprika. I've tried hot, smoked paprika, I've substituted allepo...

Isn't that where the smoke flavour comes from Seriously, I don't clean the inside of my WSM other than giving the lid a few scrapes with a wire brush when I see flaking. I don't usually see the flakes floating around anyway. Maybe give the inside a rinse down with a hose. Just make sure you...

Thamks Kevin. I'm actually using your rib rub from way back (2004?) with a few updates (i.e. - aleppo instead of paprika). I've been using 4 chunks of Smokinlicious wood (2 hickory, 2 cherry) for my trials. I do notice that my ribs are a little darker than I'd like but I'm not sure if this...

Dave, I think the HH from my grill will burn off any food flavours. On the other hand, I don't think smoking at low temps will do the same. I also think that I've spent a few years seasoning my WSM for meat and don't want to spoil that with fish. Maybe it's just perception but I can't bring...

Gerd, I'm with you. I'd return it.

Hi all, Is anyone willing to share a few comp tips or tricks? Credit to Harry Soo, spritz the ribs after boxing and just prior to turn in for a nice sheen. Remember to wipe the box. I lightly dust the ribs with finely ground rub before misting with apple juice. The mist moistens the rub so...

Can anyone weigh in on why you would use one vs. the other? I have both. To me agave has a little bit of a fruitier taste where honey (and I'm just using Billy Bee) tastes more refined. I find a little more depth in the agave.

Agree with the above. Way too much lit to start. If you're doing Soo style, I guess you're trying to hit around 275F. I've found that you really need to know your starting fuel for that temp. The usual 225F is easy, the HH 350F is tougher but trying to stay at the middle is challenging. I use a...

I don't do fish in my WSM. I'm sure it's just my imagination but I think it will smell fishy and flavour my meat forever. That said, I have no problem doing fish on my grill.