Search results

okay, so this Saturday I am going to try my first pork butts. I got one boneless pack at costco which is about 14 1/2 pounds so I figure each one is around 7 lbs. I have an 18.5 wsm.. Here are some questions I have. thanks in advance! 1. Will both fit on the top grill or I need to have one...

ok, after probably undercooking my brisket when I tried it 3 times four years ago, I tried it for the first time using the High Heat method. It was an 11 lb packer, choice grade. cooked for about 2 1/2 hours/3 hrs then foiled and took off the smoker after a total of 5 hrs 10 min. After...

Hello guys, I AM EDITING this first post since my main question is now, better to cook with fat side up or down? ----- I will be attempting my second try at smoking beef brisket. The first time was actually just the flat and I didn't cook it long enough so it was dry/tough. This time I plan...

After 2 years I finally got up the courage to attempt a beef brisket, well, it was the flat of the brisket, 5.6 lbs. I read info on here first so I would know what to do. Started a slow burn using the Minion method. About 3 chunks of Pecan wood. Put rub on my brisket (rub was way too salty...

I am probably going to get a clay dish for my 18.5 WSM soon since a lot of people say they use one... But I am still not sure how it helps. Does it... A. Help get the temp higher? B. Help keep the temp lower? C. Keep the temp from fluctuating a lot? D. Combination of the above? I have only...

Hello everyone, Doing my 5th cook on my 18.5 WSM. No water in the pan, enough fuel, using the minion method. No wind, 75 degrees outside. Put one slab of beef ribs on the top grill. Was humming along around 277-280 about two hours into the cook, and suddenly the temp dropped 20 degrees in...

I have only tried baby backs but this Saturday I have two regular spare rib slabs which I will be trimming into St. Louis ribs. After I cut the rib tips part off and that other flap thing, can I just put rub on those just like ribs and throw them on the WSM for about the same time I have my...

I have never tried either the sauce or marinade, but my local grocery has a buy one get one free sale on these. What do people think of these? Also, I have never used a marinade. Is this a good marinade to use, and what types of meats should I use it with? Thanks for your help.

Hello! I have my beef long ribs on the smoker now and temp is rising.... For my baby back pork ribs I cooked around 250-275 for about four hours. Should I cook lower and longer for beef ribs? Also, should I foil the beef ribs or just let them sit the whole time? I only have one slab in the...

Tried a couple dry slabs tonight as well as my wet ribs. The first time I cooked two slabs of ribs I cooked around 275-290 for 4 hr 15 min.. They were good but overdone. This time I cooked them around 255-270. I figured the lower temp would mean I should cook it longer, at least 4...

I have only used the smoker twice... Sometimes after lifting off the top to foil the ribs or take the foil off the temp has fallen when I put the lid back on.. But other times with the lid off for 2-3 minutes, the temp would be hotter after putting the lid back on. Today I had the lid off...

I am sure there is something about this on this forum, but couldn't find anything. I will probably have too many baby back ribs (or next week when I try beef ribs) to all fit on the top grate. I don't yet have a rib rack so will be laying them flat. If I use the top grate and the lower grate...

Hello everyone, Just finished my first WSM adventure. One question I have is, after I am done, if there are still some unlit coals in the pan after using the minion method, can I just keep them there until the next time I use the smoker? Or does keeping them in the pan for a week or two have...

Doing my first attempt with the WSM this very minute. Using the minion method... Temp keeps rising gradually...at 275 now and want to keep it a bit lower. I put the coals and meat on an hour ago. If I have to, can I close completely all three bottom vents, or will this possibly extinguish my...

I am wondering how difficult is it to smoke ribs if it's 100 degrees outside...I have no shade in the backyard and no large umbrella. Is it still doable? Should I only bbq in the early morning? Was hoping to bbq for dinner but that means doing it when the temp is 100 outside. Also, will use...

Hello everyone, Just put together my first WSM. One thing that bothers me is the top rack is not secure. It sits on the top of the four grate brackets...But you can move the grate on the top so one of the three will not support it, and the grate/rack can tilt over. At first I thought I had the...

When I go to my local supermarket, it seems their best deals are always on the pre-frozen ribs.. So my questions are.. 1. Can you tell a difference in using pre-frozen ribs? 2. This may be a dumb question, but Even when I buy them not pre-frozen, I will buy them before I am ready to bbq so I...

Hello everyone, So tonite I will finally take my first WSM out of the box for my first time using a smoker. I have a few basic questions before I prepare my baby back ribs: 1. Should I put the rub on the ribs the nite before, or is it better to put it on right before I put it in the smoker...

Hi. After years of wanting to buy a smoker I finally ordered my 18 WSM and received it today! Haven't even assembled it yet. I had heard the temp gauge is not always accurate. Until I can get a new one, about how many degrees different is it and is it on the high or low side as far as being...