Search results

I was wondering how much difference of temp others are seeing between the built in thermometer vs a probe placed on the grate. Mine seems like a 20-25 degree difference. Thanks!

Currently have 18" and recently got a new 22.5", Do I need a to do a pre fire smoke before? If so, how lo g and how hot. It's been so long since i have gotten my 1st that i dont recall. Thanks for the help I did upgrade the door to a Cajun Bandit to help the heat loss

caught this show yesterday....these guys are right down the street from where I live in Houston. Catch it if you can, it was on Discovery Channel. http://dsc.discovery.com/tv-shows/king-of-the-grill

looking to upgrade the grill grate. I have seen the craycort one for about 70 bucks. Wondering if there are any others? Thanks for the help.

http://www.deejayssmokepit.net/Downloads_files/DJsBookofRubs.pdf found this site of Rubs, not sure if this has been posted before but thought I would share. Take care. Note from Moderator: This link broke years ago. Below is a downloadable version of the original PDF. Thanks to member...

Did some Beef Ribs, about 4 hours @250 degrees. They came out real salty, not sure if I used too much rub or if I left them season too long (about 48hours). Rain came so i had to wait a day. Thanks for any input. The meat was completely tender and fell off the bone, just too salty...

Recently bought a WSM grill and did my 1st Brisket last weekend. Wanted to say thank you for all the information on this website. I followed the midnight brisket recipe and it worked perfect. smoked a 9lber about 10 hours. Used only Bolner's Fiesta Brisket Rub kept it around 245 and...