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    Replacement bottom vents on WSM

    My dog chewed on one of the bottom vents of one of my WSM's. I know that I can buy a replacement from Weber. How difficult is it to change these out?
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    Question re: Sand instead of water in pan

    I experimented with sand a few years ago, but switched back to water after a few tries. Don't really remember why. Anyway, I have been rethinking my entire cooking process, and have been thinking of giving sand another try. The biggest thing I am curious to find out is if there is a noticable...
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    21.5" Brisket for 18.5" cooker - what should I do?

    I was planning on cooking a brisket tomorrow night. However, when my wife got home from the butcher shop tonight, I realized that she had gotten a brisket that was longer than my WSM is wide. Any suggestions? Should I just cut off the flat end so that it will fit?
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    Mold in Smoker

    First of all, I apologize if this is the wrong place for this questions...but I looked at the descriptions, and didn't really see a place where I thought this really fit. And since this is the most frequented section of the boards, I thought I would have the best chance of getting an answere...
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    Whole shoulder on a bullet?

    Someone told me that they cooked a whole shoulder on a weber WSM. I didn't think there was room for it. Anyone here every done it...and if so...how?
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    WSM vs. BGE

    Ray, First of all, I'm not asking you to choose between a WSM and a BGE. I think both have advantages and disadvantages. My question is regarding an earlier comment you made: "I also think the water impedes the bark, and may even wash too much smoke out of the air." I do not own a BGE, but...
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    Sauce pulled pork for comps?

    Ray, Do you suggest saucing pulled pork in comps? I am torn in that I don't want to cover up the taste of the meat...but I know that people really like sauce with it. I typically put it on the side, and score pretty well...but I'm looking for more experienced suggestions. Thanks!
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    question on competition ribs...

    Ray, It seems that teams that turn in pretty bland tasting ribs score extremely well. I cook my ribs with a spicier rub, and blend it with a sweeter glaze. It kind of gives it a more complex flavor, in my opinion. I score well, but have not won that 1st place in ribs yet. Do you find that...
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    Chicken - Two racks or just one?

    I have been really cooking alot of chicken thighs lately, and got to wondering: Can you put two racks of chicken thighs in the same cooker? I know that you don't want the chicken dripping on something else for cross contamination purposes - but what abotu chicken dripping on chicken? I ended...
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    When do you rub your ribs?

    Just curious as to how others do this... When do you put your rub on your ribs? Do you put it on right before you throw them on the cooker? Or do you put the rub on ahead of time and let them marinate? If you put the rub on ahead of time, how long ahead of time do you do it? Also, if you...

 

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