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Thanks Jerry!

So I have the Maverick ET-732. From the beginning the BBQ temp gauge would always register much higher than my WSM lid temp gauge. I’m talking around 25+ degrees higher. Is this because the top of the lid is cooler than where I place the Maverick probe? I try to not have the probe on the...

Thank you Kevin!

Hi Larry! My temps were all over the place but not over 300ish, then I would adjust the vents to bring the smoker down. So I don't have an exact answer to what my temps were because they fluctuated.

Greetings! Tomorrow I’m doing a 7lb brisket in Denver. My last brisket I cooked was in October and it was also 7lbs. Surprisingly it was done and at 200 internal in about 5 hours, instead of 1 hr per pound or 1.5 hrs per pound like I was planning on. When I did the cook last October it was...

So I ended up buying a 5 lb prime rib. I guess I'm concerned about time and temp using the smoker. If dinner is at 7, how many hours to get it to med rare, then take it off so it cooks a little more? Ideally I need med. My issue is since this is charcoal; it’s not easy for me to just do say...

Thanks for the reply. I was going to use the minion method for heat with all vents open. My problem is I'm such an novice that I don't time correctly. Does anyone know how the flavor would be with Lawry's seasoning salt, Kingsford and hickory wood?

Hi, This Sat I was going to put a 4lb prime rib on my 18" WSM. I was thinking of seasoning it with Lawry’s seasoning salt. I was then thinking of putting it in a small aluminum baking pan and cooking it over Kingsford and some hickory chunks. I would cook it until med rare (I don’t know what...

I don't think membrane matters because you only eat one side of the rib. I would cook them low at about 200-225 until a toothpick slides into them easily. That may be about 3-4 hrs.

Hello, I wanted to buy a wireless thermometer to know how hot the wsm is running. Can someone recommend something? I am also planning on getting a wireless thermometer for meats to know that temp also. But is there an all in once device? Thanks.

Wow thanks for the comments. We may be going out to dinner after this is done!

Hello... Today I'm going to attempt my second try cooking a brisket. I bought a very small slice of choice brisket at the store since its only for my wife and I tonight. I seasoned it with Jack Stack rub and let it sit overnight in the refrigerator. I have Royal Oak American lump and I was...

Hi Paul, The ones from the 17th I got in Westminster at a place called Wally's Quality Meats. They were about $8.50 for four ribs and 1 or 2 ribs were small. That picture shows some pretty overcooked ribs since it was my first time doing short ribs. Last Sunday I did another batch that I...

So I did the beef short ribs last night again and this time they came out much better. I smoked them for a total of less than 3 hours and they came out amazing! They were toothpick tender and when I took them off the Q I wrapped them in foil for about 1 hr before serving. I can now say I know...

Thanks. I'm confused because I did 4 racks of beef ribs once and I cooked them for 4 hrs. They came out amazing. Since these short ribs have so much more meat on them, I thought I would smoke them longer. I've just tried them and they're very good after being on the Q from 11:45 am mst and...

So I put the ribs on the Q at 11:45 am. Below is a pic of before they went on the Q. These are 20 beef short ribs. Next is after 2.5 hrs. I'm planning on leaving them on for 5 hrs and putting sauce on them in the last 30 min. How do I know when they're done? Thanks!

So tomorrow I'm going to be doing bbq short ribs. I have about 20 ribs I was going to put on both grates of my 18" WSM. I'm just going to foil the water pan and not put anything in it. I'm using K with some oak wood. I've only done beef ribs once back in Feb and they came out awesome after 4...

I've been to Jack Stack's in Overland Park once, AB in downtown KC once and Gates in Leawood, KS once. 1) AB was very good, BUT overall cleanliness was disgusting!!!!!! I couldn't believe how disgusting the bathrooms were, and the line to get food, the utensils, etc! I drove from Denver...

Here it is.... I really wasnt happy with it.

I took it off at 183ish and it seemed probe tender to a noob like me. I've let it rest in foil for a few hours and theres really no bark with upsets me. I never foiled the brisket while in the Q so I thought there would be. I took some samples from the end of the brisket after an hour of...