Search results

I agree wholeheartedly :-) Leaving a small fat layer while smoking any meat helps to prevent drying while cooking. This is not a small thing .... It's how we are able to smoke rather fatty, inexpensive, cuts of meat and turn them into candy ;-)

Nice lookin pulled pork ;-)

Ditto, all the Kudos! ;-)

I wish ya could buy points by themselves, ... IMHO, the best part .... :wsm:

That Lks perfect Glenn!!

Good comments Dave. Here's another one from Horizon BBQ Smokers: HSA006 Rib Rack ... this one measures 12 x 11.5 x 4.75 giving 2" better support to long racks than the CC, while maintaining a comparable heighth and 6 verticle slots

Chuck B, here's another option from Amazon: Onward MFG Rib Rack #26028. "Stick-free" coating and you can load 6 racks per grate for a total of 12 using the example pictured in the 22.5 WSM test cooks by Chris A. Cheers!

The Q100 is more difficult to ignite in stagnant air. One can remedy this by "fanning" the air, over the left side of the grate, once or twice with your hand, immediately before mashing the igniter button...MAGIC!

Take your H20 pan to Home Depot/Lowes for a perfect fit .........

I really like this stuff! It's a great tasting, full-bodied, beer suitable for havin' a couple or havin' a session!!! .... AND it's available @ Sams' for just a few Deutchmarks more than premium domestics.

Another PLUS for the Q series ... every Q model is a gas miser!!!

Hey Michael! Welcome! I used an offset/stick-burner before I got my WSMs and they can do the job just fine. Most folks who use offsets don't use charcoal, except for a modest starter fire. Offsets are frequently called stick-burners because smaller split logs like the oak, you fuel a fireplace...

Season heartily with the S&P as they wish and smoke to 140* internal then in the fridge 'til the function EZ/PEAZY!

The Q100 is outstanding! I've got one and also it's big brother the Q300; both produce the same incredible product with excellent char marks from it's porcelean covered, cast iron grates. I use the Q100 for cooking on RV trips ... it works so well that I bought one for my in-laws as well!

I've dealt with the well done problem in various ways over the years and have made some observations: A) Most folks who say well done, don't know what it means and will all accept medium, declaring it the best steak ever! B) Never ask people how they want their steak done, if they are...

The WEBER remote probe thermometer has worked flawlessly for me over the years. They seem to be more durable than others, ... no need to replace probes etc You can get em at Sears for less than $30 ... they're single probe, which works great for those of us who monitor WSM temp with the...

Hey Sean! The minion method doesn't dictate the ratio of lit/unlit, ... it mearly is a method of sustaining and controlling a charcoal heat source The ratio is dependent on your choice of heat sink, length of cook, desired temp, etc. As an example, I generally use lump charcoal, hot tap H2O...

I'm guessin' you're talkin' 'bout Baby Backs ... I trim it to make the rack more uniform and therefore done more evenly ... I think what may be correct in this case is to smoke that piece for a "taster"

On my 18" WSM I adjust the tabs so they are horizontal ... perfect setting for approx 225* , if you cook with H2O ... On my 22"WSM, I also use the vent tabs alignment with each other, but the angle for cooking is different Also, on the 22", note what setting pure verticle and pure verticle...

Hey Guys ... consider this: Thermometers give accurate readings for the location at which they are installed; different locations = different readings. ... ergo, a thermometer at the upper grate necessarily reads different than one on the lower grate, the vent in the lid, or installed as O.E...