Search results

Does anybody know if an 18" WSM, with no lid, can get hot enough to boil about 1.5" - 2" water? I want to make paella on my WSM if it is possible. Do you know if this is possible? Thanks

I have only cooked bratwurst on a grill or in a kettle of boiling water. Never in my WSM. I read a recipe about "baking" them in the oven at 300° - 350°. I have never tried getting my WSM that hot. Can an 18" WSM get up to 350°? If I do this, I'm going to use Johnsonville Bratwurst. Should I...

I have brined chicken, roast beef and pork chops - but never ribs. I like St. Louis better than Baby Backs, but will smoke either one. I wonder if brining the ribs will make a better rib? Do you have experience with this? I'm not looking for a salt flavor when I'm done, which I have...

I'd like to get a grill pan for my 18" WSM but don't want to do it twice. Can you recommend the one that will actually fit my 18" WSM? Weber has one, that does not fit. Who makes one that will fit?

I've got a 10.lb "Natural Free Range" Turkey that is thawing in the fridge right now. We've never bought a frozen turkey, but had to this year. The wrapper states, "May contain up to 6% Retained Water, contains no artificial ingredients, no preservatives, only minimally processed. On the...

I love lamb, and tried smoking a boneless piece of leg one time. It turned out dry. I would love to hear from folks who smoke this delightful meat successfully. What wood do you use? What rub do you use? How hot & how long? I just bought a 3.7 lb piece of boneless leg of lamb and want to try...

I have not smoked baby backs for years, as I really like St. Louis ribs a lot. Today I am smoking 10 lbs of BB's. What do you think? 250° for 5 hours and call it good - or do BB's cook differently than St. Louis? I'm not really into foiling if it's not necessary. I just like to rub with...

I bought some fairly lousy St. Louis ribs that had larger boneless flaps of meat on the ends. I cut those flaps off so I would have nice shaped St. Louis ribs. I froze those flap ends and would like to cook them. Do they cook like St. Louis ribs? I usually cook at 250º for 4.5 - 5 hrs, but the...

It's been years since I cooked Baby Back Ribs, as I really like St. Louis cuts - but lately they have been priced very low in my area and I am tempted to try them again. With St. Louis Ribs, I trim the fat, remove the membrane, cut away any flap meat, slather them with mustard and rub them...

I bought a nice 13.20 lb Prime brisket at Costco yesterday. I've never done one before this, as I always concerned myself with the long cook. With the help of my DigiQ, I am now ready to tackle the project. I understand pretty well about trimming the fat; putting the meat temp probe in the...

I just Bought a "Prime" full packer brisket at Costco for $2.99 lb. Their "Choice" Flats were $5.59 lb. Why is this? Why would an inferior grade flat cost nearly twice as much as a Prime packer?

I made up some flavoring to inject into a steak last night... Beef broth, a little dry rub, rosemary, onion, bay leaf and some beef flavoring all boiled together then cooled. When I tasted it after it cooled, it almost tasted too strong. After the steaks were grilled, I couldn't actually...

Locally I have found some excellent full packer Angus briskets in the 19/20 lb range. They are too long for my 18.5" cooker and I don't want to fold them. Do you ever cut the brisket, leaving 1/2 with a flat & cap , and the other 1/2 a flat only? If I do this, are there any tricks I should...

I have been reading about the meat enhancers called FAB (and other brands too). Can anybody tell me about these injectables? Naturally, the webpage selling them says they are the greatest thing possible for smoking meats. But are they? If they are, I'm in, but if they are not, I'd rather save...

I have always filled my water bowl with clean sand, and placed a foil wrapped terra cotta tray on top of the sand bowl. It has always worked well for me - except that it is bloody heavy when moving the mid section on my 18.5" WSM. Once I got out of balance and the sand bowl actually slipped...

I want to buy an injector, but don't know which model / company is the best. I want it to last a long time, and have a needle that does the trick without making huge holes that leak. What brand do you recommend?

Can someone please tell me if it is necessary to add a handle to the front of your 18.5" lid, when using a hinge? Does it make it easier to control the lifting? If yes, do you know where to find one (not the all metal garage door type) like Webers that can be bolted to the lid? Weber...

I know it's been said before but... What a great item! My wife just bought me a DigiQ for my birthday and I tried it for my first time last night and this thing ROCKS! It was super easy to learn & use. I am amazed. I tested it on some inexpensive beef ribs, just in case there was a learning...

I was just looking through some of these threads and noticed that a lot of people use expensive meats for their first cook. There are so many things that can and do go wrong when first learning to use your WSM, that I thought I'd drop the tip to begin with cheap meats until you get the bugs...

I've never smoked a turkey, but want to do one this Thanksgiving. I read somewhere that although brine might make the meat moist and flavorful - it also changes the texture. I know a lot of folks here brine, so please chime in and tell me the pros & cons. If it changes the texture, does it...