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  1. S

    coconut water when foiling?

    so i'm probably going to foil my ribs this time. last time i had too much smoke. wifey didn't like it. so when i foil: honey, brown sugar and butter... not having any apple juice around, i was going to use a bit of zico coconut water... any one try this??
  2. S

    does drop in temp part of the 3-2-1, 2-2-1 time?

    what i mean is, after you reach your smoking temp and add the meat, the temp drops.... is the 3-2-1. 2-2-1 etc... times include the temp drop time? or do you count the hours after the temp has gone back to your pre-meat-put-on-top temp? sorry if i worded this weirdly. lol oh. and what do...
  3. S

    doing spare ribs and chicken for 4th

    i believe i got the rib routine right... 275 degrees 3-2-1 method with water in pan. but how can i incorporate chicken into this??? i've been reading that for chicken, it should be a higher temp and no water in the pan (for crispy skin).... using kingsford and apple wood chunks :D
  4. S

    amount of coal?

    gonna fire up my new WSM for the 4th. gonna do a couple of racks. picked up a 18.5" WSM. any suggestions on how much coal i should use?? using a weber chimney... i'm thinking 1 full chimney amount?

 

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