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Recently I've been experimenting with wrapping chunks of hickory wood in aluminum foil and punching a little hole in the foil. I "hide" the foiled chunks in the charcoal and I seem to get a really good constant smoke. Not heavy or dark at all. When the cook is over and the coals and ashes have...

Here's what I'm thinking...the pizza stone is a heat difusser. maybe a clay pot base as an additional heat sinj difusser. . Thing is BGE owners do this all the time. Granted they have a cooker that is more air and temperature tight, but if a feller could get the WSM up to 400° and hold it...

What is "OT"?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Martin S: Some things are best left to the device that works the best. If your wife makes great pizza in the oven, leave the WSM for other food...

I am not exactly a new WSM owner but I have a question about doing pizza. I know this has been covered before but maybe I have a different take... I tried pizza in the WSM last year with the coals on the level of the water pan, as I recall. But it turned out badly--the bottom was charred and...

Great babyback ribs. Pulled pork sammies are good too. And the onion rings are the best I've ever eaten-- WallaWalla Sweets cut thick with a buttermilk dipping sauce. Great selection of local micro brews...try the Black Butte Porter. http://www.baldysbbq.com/

Also how much charcoal do you use? and is it spread evenly on the bottom grill or banked to one side?

So what's the drill? Do you cook the crust first and then add the sauce and toppings...like Alton brown does when grilling a pizza? Or do you cook the crust and toppings altogether the way we do in our 500 degree oven? What time frames we looking at here?

Thank you. Of course the instructions for using the WSM includes moving the charcoal basket up to the level of the lower grill so I think you might get the same effect as using a kettle. Using the kettle might be a good alternative but the real question remains...using a pizza stone rather...

I know there's directions for grilling pizza using the WSM here on this forum but I wondered if anyone had tried using a pizza stone instead of placing the pizza on the grill. What I want is to replicate the high heat of a soapstone pizza oven (or at least get closer) without the charring that...

Kevin, Thanks...that's what I'm looking for. I was guessing to foil when the meat had pulled back about half an inch? How do you tell if they are tender when they are in foil? Do you mop them when you finish?

Thanks guys. But what I'm really after is a guide for how much time in the racks, how much time in the foil and how much time back on the grates...

Can someone give me a timeline for high heat...325-350...ribs? They're pork loin back ribs. Thanks

How exactly do you do it?

Is there a high heat version...300° ±...of 3-2-1?

Regret you're not getting much response... I'm not one of the experts here but I've been BBQ'ing for about five years(?.) I have to say that despite all the hype that surrounds Kingsford I think that the ash build-up is simply something you have to put up with when using briquettes comprised...

Since it's skinless, it might also be a good idea to rub the breasts down with olive oil before slapping them on the grill.

Brining is a always a good approach with chicken. But, skin or not, I'm not sure what low temperatures bring to the party. Chicken doesn't have much connective tissue or fat that lower temps and longer cook times would break down. All the longer cook time does is...as you guessed...tend to dry...

I'm not sure how you would do that. Can you provide some details of the process?

And yet...it's my understanding that when you throw in a piece of uncharred wood...a certain amount of the colour in the smoke is moisture coming off the wood. And that in turn makes for some creosote. In fact I've been led to believe that the best and cleanest smoke comes from that same piece...