Search results

I have been using a pizza stone instead of the clay pot because I can not find one during the winter months. I feel that using the pizza stone is not that great. It seems that the drippings tend to burn on stone and I feel it adds a negative taste to my Q. I also notice a blackish puddles on the...

When setting up the WSM. 1. Do you use the "minion method" or do you start with all the charcoal fully lit charcoal? 2. Do you use wood chunks or chips? 3. How much wood do you use for one cook? 4. During that one cook. How do you use the wood, just at first, at least half the cook or the...

Would there be a reason to not use them?

That the wife would like Pulled Pork Sammie's. She was so sure that it wasn't going to fly with her (my Grandma makes them in the oven, soaks it down with cheap BBQ sauce and keeps it warm in a crock pot all day). I told her other wise. These were reheated form last night to, imagine if they...

I usually don't wash/clean a new grill when I get it, but I always throw in a load of charcoal and let it burn not cooking anything. That was the plan with the new WSM. I got it loaded and fired up, let it get up to 400 for a little bit. After about and hour, I had to cook something. I went to...

2 very small cooks on the 18" WSM, and I now own a 22.5" WSM WOOOO HOOOOOO!!!!!!!!!!!!

They have been on for 3 hrs now, and I just opened the lid to flip and spray them. The temp has been holding just below 250 near the upper rack. From reading, it seems that 7hrs at this temp should be just right. How do I know when they are done, and when should I start checking for doneness...