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  1. C

    Do newer WSM's have sections that lets rain enter?

    Get this. It works perfectly. https://bbqguru.com/storenav?CategoryId=9&ProductId=81
  2. C

    First Time Smoke on 18in WSM...We declare success!!!

    Uggh. Amazon. Why didn't you just buy locally? Even the smaller Mom and Pops carry Weber around here.
  3. C

    Door/ gaskets mod question

    I use the Cajun door with the Southco latch. No leaks. Not using any gaskets.
  4. C

    Weber is best briquette

    KBB gives off an odor that I can't just get past. The Weber is far far superior.
  5. C

    Weber is best briquette

    I picked up six bags @ $5.98.
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    Silly (probably) question on temperature probe grommet

    People say this all the time. But my 22" WMS, all three grates were covered in machining oil. Definitely had to burn that junk off.
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    Charcoal usage

    Just did a butt last weekend. Filled the standard ring on a 22" WSM, used the minion method w/ a Digi-Q, clay saucer in the pan (foiled to keep clean), ran at 230 and after nine hours still had better than half the ring left unused.
  8. C

    Where to find a 14.5 inch clay saucer for my restored 18 WSM

    I found a 18" clay suacer here http://www.arizonapottery.com/ for my 22" WSM.
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    First smoke on WSM - Unable to maintain temperature.

    Just did a butt last weekend. Filled the standard ring on a 22" WSM, used the minion method w/ a Digi-Q, clay saucer in the pan (foiled to keep clean), ran at 230 and after nine hours still had better than half the ring left unused.
  10. C

    Rubbery ribs??

    3 2 1 was designed to run at 225 for full spare spares. If you run hotter or smaller cuts (BB's or STLR), use 2 2 1. Or better yet, run nekkid.
  11. C

    Rubbery ribs??

    No. Just no.
  12. C

    Speaking of commercial sauces...

    SBR, yuck. If I buy a commercial sauce, I read the ingredients.
  13. C

    WSM Temps On A Hot Day

    Makes sense. I am using the Minion method, so thought that was kinda n/a.
  14. C

    WSM Temps On A Hot Day

    Ok. Here is a question for all you no water in the pan guys. Ambient temp is around 95 degrees. I need 225 - 250 pit temp. Can this be done or do I have to go back to using H2O? Thanks.
  15. C

    WSM newbie - temperature control

    Start testing by feel once it reaches 190. A probe should slide in easily. Literally the consistency of Jello.
  16. C

    WSM newbie - temperature control

    FYI. Tough brisket is underdone.

 

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