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Hi, I cooked some spare ribs this weekend. I was a bit dissappointed that they were a bit too fatty for my liking. They we're cooked enough (falling off the bone) but still had a bit too much gooey fat under some of the meat. I've had good results in the past with spares. Do you think it was...

Hi, Yesterday I did some ribs. It was a bit windy, about 15-20 mph. I used my Brinkman pan and a the foiled WSM pan on top of that. It leaves about a 1-2 inch gap between the two. I could not keep my WSM below 300 degrees. I started via Minon method and used 1/2 ring of charcoal. I need your...

I picked up 2 racks of spares at BJ's today. I trimed them St. Louis style. I will smoke the ribs tomorrow in the WSM. I trimmed off the sternum section and cartilidge (small ribs) off each rack. On each rack this section is about 10 inches long by about two inches wide. It seems there's...

Hi, I'm planning on purchasing a kosher turkey for Christmas. I understand that part of getting it ready in their processing is to salt it to pull out a lot of impurities. Given this info, would you further go on to brine it? I don't think so. I'm leaning towards not brining. Please send...

I bought a Purdue chicken last week. Cooked it on the WSM. This chicken was dissapointing. It wasn't the method it was the chicken! I will never buy one of these birds again. I will stick to the local grown chickens from Lancaster County PA, or free range organic brands like Bell & Evans...

Has anyone every used a Weber Slide Aside Lid Holder on their one touch gold? I have a 22.5 inch one touch gold and was thinking it would be nice to have instead of placing the lid on the ground whenever I need to open it fully. Send your thoughts. Thanks

Hi, I was wondering if anyone has tried making smoke sausages on the WSM. I was thinking of buying some mild italian sausages and putting them on the WSM with some smoke wood at about 350 degrees. Anyone try something similar?

My neighbor gave me an 8 pound smithfield butt that's enhanced with a water/sodium solution (up to 12% of the weight). Sodium is only 65 mg. per serving. I watched his cat for the week and he was in VA and a fellow BBQer. I volunteered to cook the for a party we're going to on the 4th of...

I have a WSM and a gas grill. I was thinking of buying a Weber Charcoal grill like the One Touch Silver or Gold 22 1/2#. I used to have a Weber One Touch Silver 22 1/2# but sold it for $25 at a yard sale about 5 years ago (mistake!). Tell it to me straight. What are the benefits of using a...

Does anyone make the BRITU Ribs without MSG? MSG gives my wife migranes. BRITU without it should be pretty darn good??? Thanks

I'm making smoked salmon this morning for an Easter Egg Hunt brunch at the neighbors. I'd also like to smoke some spare ribs today as well. Can the salmon and the ribs coexist on the smoker at the same time?, or should I wait until the salmon is done, then put on the ribs?

I made about a pound of boneless country style ribs using a dry rub similar to Renowned Mr. Brown. Cooked at 225-250 degrees for about 2 1/2 to 3 hours with 1 chunk hickory, 1 chunk cherry, 1 chunk mesquite, 1 small chunk oak. I pulled them from the WSM after about 2 1/2 to 3 hours (lost track...

Anyone done these? Saw some in the grocery store, I'm sure better fresh then at the store.

Ingredients. Product 3/4 to 1 pound salmon skin removed Marindade 1 cup orange juice 1-2 tbs soy sauce 1-2 tbs fresh grated ginger 1 teas hot sauce 2 tbs honey or maple syrup Mix marinade. Add salmon to a zip lock bag and add marinade. Put in fridge for 1/2to 1 hour. Remove salmon from...

My WSM about 10 months old, only about 20 cooks on it. I just cleaned off the snow to fill er up and noticed the charcoal grate has started to droop down. Its about 1 inch concave in the center. I've had this problem with fireplace grates. Last time I used the WSM I used it for burgers over...

Been taken aback by Kingsford lately. Any good lump recommendations in Southeastern PA? I'm just outside of northwest Philadelphia, Chestnut Hill, Fort Washington, Flourtown area. Bought some lump a month back $12 for 20 lbs, seems expensive. Thanks

Saw some buffalo ribs at a specialty market last week. Has anyone tried them on the WSM? I am thinking they're similar to beef ribs but a bit more lean? Thanks for your input.

Not sure if this method has been posted. If it has, credit to the poster. Here goes... I've been cleaning my WSM grate the lazy way lately. Seems to work pretty well. After I'm done cooking. I remove the water pan that I've foiled, deal with that. Then, remove the top portion of the WSM...

I've made spares and bbacks a few times. I haven't been successful in cooking them to my liking. When I think they're done, the meat does not really come off the bone like I've had out at a few rib joints. What am I doing wrong? I cook for about 5 hours or more at at 230-250. I have not foiled.

I use a Taylor thermometer in the top vent of my WSM. The first couple times I used it, I would be able to clean the shaft right down to original clean metal. I've seem to have lost that battle the more I used it. Right now, its got pretty good coat of black on it. 1) Does anyone have...