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Although I live alone, I frequently barbecue 4 racks of spareribs in my Weber Smoky Mountain at once and freeze most of them. Here's my question: Once I remove them from the pit, what is the proper procedure regarding cooling them down prior to putting them into the fridge or freezer? Should I...

Hi. I'm looking for a charcoal basket with a handle to replace the original ring and grate in my 18" WSM. If you could supply a link it would be helpful. Tired of carrying the entire lower unit around when it needs to be emptied. Thanks.

I've got a 22" Weber 1351001 One-Touch Gold Kettle Grill and an 18.5" Weber Smokey Mountain Smoker right next to it. While waiting for the heat to come up on the WSM the other day, I thought about the only negative aspect of that WSM, emptying the ashes. I looked next to it and saw my Weber...

Does anyone know where I can get an aftermarket charcoal basket to replace the grate for my 18.5" Virtual Bullet?

Good point. I like that too. Next, I'll try not wrapping them at all and putting a drip pan on the second rack beneath them, adding the same amount and type of liquid directly to the drip pan as I would have added to the foil. Hopefully the rendered fat, along with some of the rub, will drip...

I usually do keep them unwrapped the entire time since I've gotten the bullet. I got introduced to 3-2-1 pre Bullet days when I would smoke ribs in my 22 inch diameter Weber kettle. It's much harder to keep the process low and slow with something that was really intended to sear a steak. They...

It's confusing. I have been working under the assumption that the middle step in the 3-2-1 Method was specifically for providing a moist environment in order to keep it from drying out while slowly breaking down the collagen. I also think that both wrapping in foil and wrapping in butcher's...

Just finished taking a rack of ribs off of the pit. It worked perfectly. After 3 hours the rack had picked up enough smoke flavor, color, and aroma. Putting it into the oven bag and going for 2 more hours really tenderized them and broke down the collagen. I've seen Youtube videos where, once...

I have a question: When utilizing the 3-2-1 Method for barbecuing ribs, or when you wish to wrap a brisket after a certain point in order to steam it the rest of the way, I've heard of using foil or pink butcher's paper. Has anyone had any experience with placing the ribs or brisket in an oven...

I ran into a problem the other day while applying the 3, 2, 1 Method for barbecuing a rack of St Louis cut ribs in my Virtual Bullet using a rib rack. I cut the slab of ribs into four single serving sections first to fit the rib rack and rubbed them down well. I monitored the smoker temp via a...

"I think for food safety you want to keep it above 140 before you store it ." Good point. Thanks.

I agree with everything you said. I usually pull it when I can't stand to wait any longer too. Not too clinical but it works. My problem is with leftovers. I realize that the only way to get the same texture as it had when it was originally pulled is to do it all finely at once. Then, when it's...

I thought I posted this response before but I don't see it. If it should show up again, I apologize. I agree that the hands on method is the best. There are things that you can feel that you wouldn't want in the finished product. As for finely shredding, for me it's a matter of convenience. I...

I'm sorry also. Through my dealings with Amazon I've become overly touchy about responses to my questions. I continuously get emails from people who go out of their way to tell me they can't answer my question with "I don't know. I gave it as a gift." or "I can't tell you because I never...

No one else has said it because you answered a question that I didn't ask. I didn't ask when it's done. I asked what the optimum temp for pulling it was after it rested.

Hi. I have a Virtual Bullet. My favorite is pork shoulder done low and slow. I bring the shoulder to 205 degrees with a pit temp of between 225 and 275. Takes forever but it's worth it. Here's my question: In all of the research I've done, I have never seen a perfect temperature stated for...

Thanks. I think I know what I'm looking for now. If I don't see a rolled chuck roast at least I can ask if they have any. I think 3 to 4 lb would be good as a minimum size. Gotta do a search for butcher shops in my area. I bet I could get a good one if I told him how I planned to cook it. Thanks...

That was what I was looking for all along, a rolled chuck roast, tied with butcher's twine. They didn't have any and I couldn't think of what it was called in order to ask. That, when I was a kid, was what was used for pot roast. It was always tied with twine. I don't remember seeing any flat...

Thanks for your thoughts.That would have been a good idea had it been a little thinner. I believe it was just thick enough to make rolling impossible but just thin enough to dry out if you can't. Perfect choice! I blame myself for taking one of a limited assortment instead of going to another...

Thanks for the encouragement. I'll get a roast soon and try it again.