Search results

Saw this on Craigslist. Kinda looks like a Smokey Joe but ... Small Weber Grill $7 - http://washingtondc.craigslist.org/nva/for/3809443810.html

Indeed. Just look how long it took them to produce the 22" WSM which (from a wishful layman's pov) would have been a relatively easy setup.

Hmmm... that layer of fat could be the cause of the 'double' plateau. Could it have been mis-trimmed shoulder? Glad it turned out okay.

Most chain supermarkets like Safeway and Gaints should carry Stubbs Spice Rub. Wal-Mart carries Stubbs, Masterpiece, and Weber rubs. All are good commercial rubs. According to SuperPages, there is a BBQ Galore in Columbia ... Barbeques Galore 6131 Columbia Crossing Cir Columbia, MD 21045...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Very similar to all of the above. When I first got my WSM I would rub overnight, then switched as I couldn't tell a difference in my end...

It should fit just fine. It's just deeper.

Remote probes make it easier but not really necessary. I allow 2hrs/lb @ 250º for pulled pork. I wouldn't leave the meat thermometer in, it'll probably just get smoked-over. About 75% of the way through, check it with your meat thermometer. I target 200º but once it reaches about 185º, I...

Best Tips ... 1: Never cook something for the first time for guests. 2: 3 racks for 9 guests? Not big rib fans eh?

The new models have much larger water pans. The Pre-2009 18" was about 1 gal, the new 18" is about 2 gal (the 22" is about 3 gal). 1 gal would probably still be enough depending on how long you quesstimate the cook will take. If you add more water, it'll take longer to come up to temp.

Before doing the tear test, I use the limp rack test. Pick up the rack either by the end or middle and it should sag down. If it ain't limp, it ain't gonna tear.

You're planning on cooking all that at once AND have it all ready at the same time? If so, plan on taking your 22" OTS and 18" WSM. You could box them up in cardboard boxes so you could pack them and other stuff together without worry of getting coal dust and grease all over everything.

"7lbs pre-trimmed"? And post-trimmed? Yah, use a full ring. You don't want to run out of fuel. If starting at 7am with a finish target of 7pm, I'd recommend your target cook temp to be at least 250º, if not 275º. It's okay if it finishes early as you can hold them in foil for several hours.

Agree ... it didn't cook long enough. IMO, 10 hrs for an 8lb'er at 225º is not long enough. When 'done' enough for PP, the bone, if it has one, with slide out without much effort and it'll shredd when you stick a fork in it and twist. I usually have to take mine off with neoprene gloves as...

Compared to a horizontal smoker, any WSM would be a "tea sipper" when it comes to fuel consumption. You can easily go 10~12 hrs on 8~10lbs of charcoal.

Agree with Mark. I prefer to grill chops because they're so lean I'm concerned they'd dry out. But then I don't brine them either. Since you're going to brine them, I'd go with a no-salt rub.

I've warmed-up PP in foil covered pans in the smokers. But not will the foil off, didn't want them to dry out. Give it a try.

"olive-sized apples"? Sounds more like a crabapple tree. Regardless, it should be fine unless they've been using pesticides on them. In that case, you'd probably want to de-bark them.

Well... the charcoal baskets are meant for indirect, not direct grilling. What you're doing is the common method for direct grilling. Though I like to keep a small space coal-free for 'warming'. A faster way would be to use a charcoal chimney, fill it up, get the coals hot, dump them in, and...

Nice. Note - the bottom grates are smaller than the tops.

For me, the skirt usually goes into beans, stews, or chili. Rib tips are cooked with the ribs and used as 'samplers'.