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  1. Marty W

    Need rib cook info

    I agree with Rooster on this one. If you are not in a comp and you prefer your ribs fall off the bone then cook them that way. That is the way my family prefers them. As far as the clay saucer remember it is just a heat sink and not a heat source. It will just help balance out the temp swings. I...
  2. Marty W

    Pork butts & ribs

    I usually have wrapped my butts earlier in the cook so they are pretty simple to get off. Before I used to wrap I have a big spatula I would slide under. I cook my MOINKS directly on the grate and pretty high temp (between 275 & 300) to give that bacon a little crisp.
  3. Marty W

    Issues with Maverick ET-732 Thermometer

    Howard: As Sam mentioned you have to hold the button down for several seconds before it will go off. Every now and then I have to do it a couple times but it will turn off. As for the HHH readings I got those a couple of times and it turned out I didn't have the probe full connected. I really...
  4. Marty W

    Putting meat on the smoker

    I wait until the heavy white smoke is gone. As far as time goes put me in the "Its done when its done camp". For ribs it is in the smoke until I like the color, then in the foil until I like the tenderness. Then back out of the foil to set the sauce.
  5. Marty W

    6 Butts Possible on 22.5

    Thanks everyone for your responses. I figured I could get 6 on with no problems but just starting to let my mind over think everything. Chad: Once my butts hit the stall I like to put them in pans and put some apple juice in the bottom of the pan and then cover them with foil. It just seems to...
  6. Marty W

    6 Butts Possible on 22.5

    I have 6 butts to cook this weekend for my nephews graduation party. I am thinking I should be OK but now as the date draws near I want to make sure I will be able to get six on the 22.5" WSM. I an thinking 3 per rack should be pretty easy of do I need to mod the WSM to hold a third rack? I like...
  7. Marty W

    BBQ Cart For OTG & WSM

    Am I correct in thinking you don't have anything as far as a heat shield between the smoker and the side wall? Are the dimensions laid out basically how you have to original sketch? Where did you find the charcoal bins? Awesome build I have been wanting to do something very similar but was...
  8. Marty W

    First Cook - Temp Swings & Other Stuff

    I think most of your questions have been answered but I wanted to mention something about the pizza stone. If you go with the stone you will have to put something in the smoker to catch any grease that might fall down and on pork butts there will be quite a bit of grease. You don't want that...
  9. Marty W

    Brisket on my WSM

    I have the 22" WSM so mine lay flat but I have read and seen people kinda shoe horn the packer between the handles on the 18. It will shrink quite a bit during the cook so you should be fine. As Jack mentioned the point has a lot more internal fat in it and therefore is quite a bit juicier so if...
  10. Marty W

    Harry Soo Rib Method

    Johnny Trigg was quoted as saying he didn't like his comp ribs. If he was going to eat ribs those and I think that speaks volumes. To me Backyard cooking is radically different then competition cooking. I think it would be interesting to see some of the teams do two cooks side by side. One cook...
  11. Marty W

    This weekend I lose my viginity

    Use the KISS method the first time out. Pull the membrane, season them up and throw them on and pull when they are tender. If you want to add sauce the last 15 minutes or so that would be fine. Remember you WSM is going to run hot the first few cooks so don't stress to much about that. Also go...
  12. Marty W

    Work Work Work...

    Right there with ya. Up at 3 and prepped the butt. Light the WSM and the butt went on at 5:00. Holding 255 on the WSM and 140 on the butt. Trying to decide if I am going to wrap this time or just let it ride. I have no time table or expected serving time so I am thinking I will just let her sit...
  13. Marty W

    Favorite Store Bought Sauce

    Blues Hog Original with Tennessee Red mixed in at a 2 to 1 ratio.
  14. Marty W

    IQ 110 First Use and Initial Thoughts

    Yea I am running an empty water pan. I did shut down the vent with the IQ as much as possible. It was still open about a 1/4" but I had read somewhere that I needed to do that. I have a butt cook this weekend that I will try opening the vent all the way and see what happens. I had hit up...
  15. Marty W

    IQ 110 First Use and Initial Thoughts

    Well I ran a second run with the IQ110 on New Years Eve. I made some Pig Shots, MOINKS and ABTs for the evening. The IQ110 was never able to get my WSM to the 300 mark. I started with a full chimney this time and waited until I hit 295 before shutting down the vents and running solely on the...
  16. Marty W

    IQ 110 First Use and Initial Thoughts

    I wonder if anyone has built the battery pack IQ has detailed on there web site and what type of run time they get with it. The main reason I wanted the IQ was for long overnight cooks. I am disappointed the battery pack will not last that long. Oh well I will just have to run AC for now and see...
  17. Marty W

    Wind fears

    I wouldn't want to bolt it down to a paver. I dump mine after every cook and I wouldn't want to fight it every time to dump the ash. I would come up with some other idea. Can you fasten it to the house some how or build a storage box for it.
  18. Marty W

    IQ 110 First Use and Initial Thoughts

    Well my wonderful wife and kids got me a Pitmaster IQ110 for Christmas and I pressed it into service that day for the Ham and Turkey cook I had planned for supper. I must admit I picked a tough day to test my new toy. For one thing I was shooting for temp of 325 which I have been able to achieve...
  19. Marty W

    Wood during long smokes...

    I bet you would be surprised how much smoke you still have going when you wake up. Hold your hand over the exhaust for a few seconds and then smell your hand. I bet there is plenty smoke still coming out. That being said I bury some in the charcoal and lay a couple on top.
  20. Marty W

    Learning to barbecue

    This debate will go on for years to come and both sides have a valid points. The main thing is you do what you enjoy doing. For me I equate it like the same way I approach sitting down with my son to do his math homework. I can still do math with an abacus but why not punch a few buttons and get...

 

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