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here's the difference beween the colors I made these ribs today [img=http://img825.imageshack.us/img825/9687/05201828.th.jpg] or the darker, more brownish color which I made a few weeks ago [img=http://img834.imageshack.us/img834/8685/03301754.th.jpg]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by George David: The amount, and type of rub you are using on your ribs "might" be effecting the outside bark once they are cooked. I'm a newbie myself and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by R L Bagwell: Tibor: What steps are you now taking to increase the temps in the WSM, and over what period of time are you talking about (as far as "not...

Recently I purchased a DigiQ DX ATC for my offset smoker.I love my 18.5 WSM, but the unit does not need an ATC, so I wanted to set up my old offset smoker with the DigiQ. I smoked 3 racks of BB ribs, and I wanted to experiment with the DigiQ to a certain extent...the cook went well, the ribs...

BBQ Guru sells the eyelets for the WSM for $9.45....if you are the lazy type guy...like myself..LOL..but your Maverick must be the Mav 73, not the new type (Mav.732)...the new type won't fit. http://www.thebbqguru.com/sear...recommendation=76570

Matt....use either water, or clay saucer, or sand....they all work. I used sand for 3 cooks, then I abandoned it althogether, and now I only foil up the mt brinkman charcoal pan...I found out that it works just as good as any heat sinker. I put a second foil on the inside of the pan, leaving...

I exclussively use the Texas bbq rub in my seasonings. I tried many dry rubs, but I like them the best. I order 4 2 lbs bags at every time from them, 2 originals and 2 grand champion rubs, and I think they're the best.

here's something which talks at lenght about reverse sear, or as they call it "sear in the rear" on the "Amazing ribs" website... Food scientists have recently touted a new method called "reverse sear" or "sear in the rear". Here's how it works: Defrost the meat if it is frozen. Take the meat...

Hi Aaron.... The Minion method can be done in 2 ways...unlit charcoal on the bottom, and a few hot coals on top.....or, about 1/2 chimney of hot coals at the bottom, and cover them with unlit charcoal on top. When I did this way the Minion method, with the unlit coals on top, the temps...

If you do a roast, don't forget to add vine....first, sear both sides in hot oil, once they're brown, add vine, and maybe a little water....I usually skip the water...LOL... But if you're the adventurous type of guy, I recommend a Romanian dish, which goes very well with venison. It is acalled...

here's all the temperature charts for a good rib roast....it is made for the oven, but the temps are the same if you want to cook it in your WSM. http://whatscookingamerica.net.../ClassicPrimeRib.htm When I do rib roast the internal temps are crucial...I don't even look to the outside temps...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc: Smoke em and then throw them in a pot of baked beans/green beans/collards/kale/etc. That's what my Gams (90 year old grandma) would do...

I apologize to butt in, but I try to find out something about the Maverick ET 732, compared to the Maverick ET73, which I have. When I got the Mav ET73 it came with a clip...here, I send the picture of it: http://www.maverickhousewares.com/et73.htm It is designed to attach to grill rack My...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Luis L.: That's what I'm thinking of using too Tibor. Either sand or clay. How long does it take for sand to heat up and start radiating, increasing...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Luis L.: Ok, I've done 3 cooks on the 22 WSM. Nothing in the pan, just foiled. What I've noticed is that after 3 hours at 225F, temps steadily climb...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt J. (Mattski): Thanks for the response guys. Some good ideas. My biggest issue at this point is that I had a really hard time getting the temp...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by NickB: Hi Matt: I had the same experience cooking ribs with my new Maverick. I had 3 slabs, rolled, up top and the same down below. I had the...

Hi Matt. Your problems are coming from the lid temp gague. For the record, I too had this very same problem, and here's what I recommend. Try to put the Maverick below the top grate, and fire up the cooker. Do not put on any meat yet. See if both the lid gague and the Maverick runs the same...

John...I just brought an identical 18.5 WSM about a few weeks ago and I had the exact same problem as you have. But there is a solution to your problem, as I discovered it on mine. Here's the solution....fire up the cooker, but don't put any meat on yet....put a Mawerick digital probe below the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wolgast: Tibor: I do like Mike said "try regulating temps with top vent open fully" I NEVER choke the burn by using the top vent. And "to have all 3...