Search results

I didn't even think about taking the water pan out. I'll try that first, and see what happens. Thanks for both ideas!!!

I have the 14" WSM, and twice I've tried to do pork shoulders. I'm able to keep a wonderful consistent temp for around 8 hours, and then I typically need to add charcoal. Then it comes right into temp again. But both times, when I'm trying to finish my cook in the 10-12th hours, I can't get...

I just got a 14" WSM, and tried it this weekend for the first time. I did 2 racks of baby back ribs. To test the process, I cut one rack and split it between racks, and rolled the second rack. The cut ribs were excellent. The top rack was probably a little better, and got a little darker...