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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G.: I agree that covering is good, but I always turn my water pan upside down so water can't gather. But here's my question: why is that nice...

Wow... DeeLish! After 2 hours covered, the short ribs were VERY tender. They were totally servable if this would have been the end goal. I let everything cool a bit, moved the ribs into another foil pan and poured the stock into a fat separator. Today we started the soup. Veggies were started...

So to pick up on an old thread..... I'm making a pot of Beef & Barley soup. We usually toss a bunch of flunken style shortribs into a pot with some stock and braise til soft. Then we start the soup-making process. I thought I would start the shortribs off in the WSM, so.... I put 4 strips...

Well, I've confessed before that I'll prostitute myself to the taste of my audience who generally like ribs to fall off the bone. To that end, I foil. But Dave... As for for spiciness issue, how 'bout this.... My last cook I did six racks for a party on the 23rd. I had to prepare them 4 days in...

This is precisely why I own an 18 inch OTG. It actually started out as a OTS but I bought the additional ash catcher parts from Weber Parts. When I bought it, I got the same stare-down as I did when I bought the motorcycle. But just like the bike, my wife grew to appreciate the little grill...

It's a BBQ Igloo. Too nifty!

One more vote for Maple

You should post your question. Someone may have your answer already. Brett

I've never noticed a bad taste from blue bag. That said, The flavor imparted from CompK is far better. (to me) I recently did a cook on blue and was harshly reminded of why I use CompK. Brett

Guys... Two Weber rib racks fit nicely on a 22" grate end to end. If you spread them just enough to put a rack of ribs between the two, that means 9 racks of ribs per level. If you bolt in a third grate between the top & bottom.... Brett

Yes... this produces very tender ribs. I confess that I serve my ribs falling off the bone. This seems to be the popular expectation, so I give people what they want. I certainly understand that one could never compete that way, but its what my family likes. Why force it. My only moral stance is...

Rob, Welcome to the site and the beginning of your new addiction. There's a huge volume of info here, offered by some great people who all suffer the same affliction. (a compulsion to smoke the next piece of meat) Read, read, read..... ask, ask, ask..... ....and have fun. Brett

Not-for-nothin but... Lets not forget about Comp-K. I've been using it for a year & a half now and I love it. I had to use some Blue-Bag the other day, and I was just really put off by the difference. It's totally night & day. Brett

Hay there all.... In my previous life I used to be involved in factory process control relative to temperature and data aquisition. I was always partial to a company called Omega out of Connecticut because of their product quality and outstanding support. In the last few years, they've started...

Update to my event: So after4 days living in a cooler in my backyard, I opened the ribs at about 3:00 on the 23rd. They were not frozen and smelled excellent. I gave them a quick sprinkle with the same rub and tossed them into the WSM. No problem. As for the Omega Transmitter & Receiver, they...

Just for the sake of tossing it out there.... The probes data log shows that the cooler got as low as 31 degrees from 5:45am to 10:25am then back to 32 to 33 degrees. Brett

Thank you all for your insight. You've all helped to dial back my stress level. Don, in my previous life I used to be involved in factory process control relative to temperature and data aquisition. I was always partial to a company called Omega out of Connecticut because of their product...

Thanks George. The probe temp is 33. I guess if it hits 31, I'll just open the lid a bit so it stays frozen. .... or will the salt in the rub prevent freezing at 32 degrees???

I prepared six racks of ribs last night to be smoked on the 23rd. They're trimmed, rubbed and vacuum packed using a FoodSaver. I have no room in my fridge to store them, so I put them in a cooler outside and tossed in a temp transmitter that I can monitor from my laptop. The current temp inside...

Huntingdon County Customs He'll make anything you need. Brett