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  1. C

    Dome Temp Question

    I am guessing as long as I'm somewhere within the zone I'm okay
  2. C

    Dome Temp Question

    What do you do when you smoke a brisket? When I use the Maverick with a 14 lb brisket I only have maybe 2 inches between the meat and the edge of the grate.
  3. C

    Dome Temp Question

    Jeff - thanks for the clarification. In my past 2 cooks the dome always read higher than the grate. Hmm interesting.
  4. C

    Dome Temp Question

    Thanks Matt. Do you use the clip that attaches to the grate?
  5. C

    Dome Temp Question

    Tim thanks for the reply. The fuel was running a little low but once I stirred the coals the temp on the Maverick went up but not the dome temp.
  6. C

    Dome Temp Question

    I started my brisket at 10 pm and used my Maverick ET732 temp monitor. I had the meat probe inserted into the brisket and I had the grate probe inserted into a half of a lemon which I put about 1.5" away from the brisket. The dome temp for most of the night read about 15 degrees higher than...
  7. C

    Friday KFC

    Thanks Chris!!
  8. C

    Friday KFC

    I have a 22" Weber kettle - can you tell me where I can get that top rack?
  9. C

    Cleaning WSM: Flakey Inerior

    Yes a dozen Xmas cookies for you!!!
  10. C

    Does anyone have one of these??

    Total Newbie here so please excuse my inexperienced question. So the pizza stone is elevated on 2 fire bricks and you preheat the stone with the lid on correct? Is your lid also cut with an opening to slide in the pizza like the Pizzakettle or do you just take off the lid and slide the pizza...
  11. C

    Cleaning WSM: Flakey Inerior

    David - thanks for the video!!
  12. C

    Cleaning WSM: Flakey Inerior

    Thank you very much for all the wonderful and informative replies. At first I thought it was rust because it does get pretty humid here in Texas but it wasn't humid the 2 days that I left it uncleaned. I guess I will try to smoke my ribs without water and just try to spray it with apple juice...
  13. C

    Cleaning WSM: Flakey Inerior

    Ok thank you. Is the flaking due to using water in the pan?
  14. C

    Cleaning WSM: Flakey Inerior

    Hi - the other day I smoked some baby back ribs with water in the pan. When I was done I closed all the vents to put out the coals. I left everything as is for 2 days and when I cleaned the smoker today I noticed that there were a bunch of brown little flakes on the grill grate and on the...
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    Smoke Ring: Faint or None

    Thanks for the reassurance Bob.
  16. C

    Smoke Ring: Faint or None

    Don-so true about people asking why the meat is still pink....I was guilty of that as well! :p
  17. C

    Smoke Ring: Faint or None

    Ah yes! When I cook any meat I always let it sit at room temp for 30 mins to 1 hour depending upon size. I will try it again straight from the fridge. Thank you for all your help!
  18. C

    Smoke Ring: Faint or None

    Hi- I'm new to smoking foods on the WSM. Well I'm just new to smoking foods period. My first smoke was a 13.46 lb brisket which had great smoke flavor but I didn't notice much of a smoke ring. I then smoked baby back ribs which tasted great but once again not much of a smoke ring. For both...
  19. C

    First WSM Smoke Done - My Thoughts

    Great looking ribs! I just purchased the 18.5 and after seeing your ribs I wish that I purchased the 22.5 instead.
  20. C

    Brisket: Pull now or wait?

    Bob - ain't that the truth!! He had the nerve to tell me that we can go to Costco tomorrow to buy another brisket for me to smoke for HIM! :p

 

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