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I'm on that fence with you Dwain. What if my cook pooches mid-way while I sleep and I don't notice until I wake up? What temp did it get to? When did the fire go out? How long has it been sitting in the Danger Zone. Can I just throw it in the oven? From my online (lol) research, we have a fairly...

My Maverick just pooched. I'm going to try the Weber and report back. Wow, I jumped the gun there. The Weber reviews are pretty bad. Guess I'm back to the Maverick. Maybe I'll try the Weber as a cottage go to.

I have a crappy electric oven that probably cycles 20F either side of set temp so I'm generally setting it at 250F. That's one of the strangest things for friends to understand since people expect an oven to hold a stable temp over time. Gas ovens are much more responsive, just like a grill but...

I agree with most of the above. I didn't season my WSM before my first cook and it turned out just fine (butt). My door didn't leak much and was fine after a few cooks. Fine to this day. With regards to toys per the above, get what you want but don't feel you have to make purchases/mods just to...

I'm late on this one but I would have gone with the oven as mentioned without worry. Take it as a learning experience. Always have enough fuel for a relight. Maybe invest in a remote therm if you plan on longer smokes, especially overnight. Butts are pretty resilient. I'm sure they were (are)...

A little late but try Chris Lilly's Memphis Dry Ribs rub recipe and technique of dredging them and adding more rub once cooked. You can probably google it or find it on this site.

Brisket on the bottom, ribs on top. General rule of thumb is to put the higher maintenance stuff on top so you don't have to struggle to get at it. Think everyone hit the other points already. Good luck. Brisket has always been my nemesis.

Beef ribs have a really thick membrane between the inside meat and bone. If you wrap them, it helps to break it down. I've done them maybe 6 times and never really got that part right. They do take a lot of rub and smoke and are meaty like crazy unless you get overly butchered bones. If I could...

Thanks Tim. When I have rice time, I saute onion/shallot, add a little garlic, then toast the rice adding stock, lemon juice, oregano and zest. It's a pretty simple Greek lemon rice. Tastes fine but not eye opening. Maybe I'm expecting too much from the lowly grain.

Thanks Len. I'm not surprised. If only I knew what else I did a year ago :) I really haven't progressed much with rice. Lots of recipes seem promising but, when I actually make them, they don't seem to have much actual flavor. I made a paella a while back that was great but way too much work...

I just received a shipment of spice from my (non) local spice merchant and added a few new items above. All I can really find online are recipes that use them as rubs. Can anyone offer alternatives? Thanks, James

God, I don't even know if my pan's still intact let alone foiling, watering, sanding, adding garden accessories etc... A heat sink just eats up fuel. True, it's a nice crutch for beginners but, like my pappy says (I don't really have a pappy), if you're going to do it, do it right from the start.

You need more time. Pull it 8hrs in regardless of low temp, separate the point, wrap the flat in foil with liquid, put both back on. Keep the temp around 300F. Worst case, if you have to pull the flat early, slice it thin and give it a dip in a simple jus. Toss the leftovers into a stew or...

Thanks guys. I'll see what Harry says. I understand temps don't dictate doneness (KK and I went back and forth a while back) but they do indicate direction to done. My problem is that a full brisket is so large that the touch/poke test can be misleading. I still think I'm overcooking it and I'm...

They crumbled Bob. I've suspected they were overcooked (like a pot roast). I always thought you cooked to 190 and let residual heat take it to 200F. Maybe I need to pull it off earlier, say 180 with no foil.

So, I've done 5 briskets in my 5 years of smoking with my WSM 18. All 5 have been very tender but dry. I generally cook brisket to 195F and then either foil it to hold or rest it and slice. I separate the point from the flat (don't do burnt ends yet) and slice the flat at about 1/2". On...

Hi All, I use rice as a side at least once a week but don't really have any great recipes to change it from bland to tasty. I've got a simple Spanish Rice recipe that uses chili powder, cumin and salsa and a Greek recipe using lemon juice and oregano but they all seem to fall a little short...

My wife bought 4 half racks of sides and it's a bit windy and cool outside so I'm looking for an oven recipe. I don't want to do a traditional rub/sauce. Can anyone suggest an alternative?

They were pretty good. I used apple juice instead of vinegar and water for the dredge liquid and I used my spice grinder to turn the rub to dust for the final application. Per Lily as usual, the rub consists of lots of ingredients, some of which aren't noticeable due to their minimal amounts...

You don't need to rub ribs prior to cooking. They will bark and flavor fine with the 30 mins of set up per the above. Bigger cuts like butts and brisket do well with an overnight rub. Re-rub them prior to cooking and you'll get a nice crusty, bark.