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M wife is not hard over regarding co-mingling (its a health thing rather than ethical) but the cooling rack that the tofu is laid on keeps it separated from the 'regular' grate.

I smoke tofu all the time for my wife who is vegan. I use regular (not silken) extra firm tofu. I first press it with a light weight between paper towels to remove moisture then cube it, about 3/4 X 3/4 X 1/2 inch. Then put the cubes in a mason jar and add about 2 TBL of Braggs liquid aminos...

Thanx for the inputs. I found a local wholesaler who would also sell retail, so have my bone-in butts. I'll keep the advice handy for next time. I see a lot of comments regarding space. I should have noted I'm doing eight 8 pounders using 2 18" WSMs.

First, I normally go with bone-in butts but availability is not there this time, so I'm going with Costco's boneless butts. In the past when I used bonelesss, I tied them. This time I'm doing 8 butts and would rather save the effort. What are your thought on doing boneless butts without tying?

I bought four 8-9 lb bone-in pork butts on sale with the intent to cook today. Things did not work out so I'm freezing them. Well, trying to get such large pieces of meat into even the 11 inch bags proved daunting as they were a tight fit and stuck to the bag and I didn't want to cut them. So...

I have the MTC with both a straight probe and a cabled probe. I also have a thermopen. Both appear to be accurate and fast. The MTC has the advantage of being more versatile, although my initial expectation of using the cabled probe to monitor cooking temps proved 'not so good' as the MTC...

No hardware mods required. I just cut three blocks of wood the height I want and rest them on the outer edges of the lower grate. The middle grate rests on the blocks. I have a collection of blocks of various heights, so can easily position the grate anywhere I like. The blocks do not burn...

I bought a few things from them a while back. Don't recall exactly what or when but do remember that there were no issues with the order and service was quick. I would buy from them again.

I've gotten to the point where I pretty much nail BRITU ribs every time and prefer them unsauced. I really like 'em but I'm looking for a change. I've got 2 racks of St Louis in the fridge and am ready to mix it up. What other recipes should I try? I'm thinking one marinated and one sauced...

Ditto regarding the BRITU. You might want to consider coiling the ribs as shown in the BRITU link. I've done as many as 9 at once that way although 6 is way more reasonable.

DEFINITELY overdone, but tasty still. The last post talks about about a lid gauge and vent gauge. Is there a difference? My WSM is the older model so no built-in gauge. I just drop a probe 4-5 inches down through the vent. For Neil - Yes, 6 rack flat. I used three grates and DID say they...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Not to sound smart but if you know about these methods of testing for doneness, why didn't you use any of them? </div></BLOCKQUOTE> Apparently, you missed the part where I...

I had my first baby back rib failure this weekend. Racks were a LOT smaller than I usually cook (2-lb versus closer to 3-lb). Cooked 6 racks in the 18.5 WSM using water pan, all laying flat. Temps read low (like 210 high in the dome) most of the cook despite my impression that it was actually...

I would recommend fully cooking and pulling ahead of time. It will reheat fine with a bit of apple juice or other liquid in a medium oven. I do this more often than not. I would worry about bacteria, etc if you held them only half cooked. Also not clear how the finish cooking would go since...

I would be surprised if the cryo-packs were not previously frozen. I know they are at my lock grocer. Re-freezing might or might not be a good thing but if you ask, you can probably get a frozen case and not have to worry.

I'm sure many of you have, at one time or another, found yourself in the same situation as me. Managing to collect a good supply of various types of smoke wood and then dealing with how to store them and keep organized at low cost. I just had an 'aha' moment and killed two birds with one...

Don't want to be a party-pooper here but I believe any box similar to these will fail. If you are successful in extracting all of the air, the pressure difference between inside and outside will be around 15 pounds per square inch. That's about 3000 lbs on the lid of the 14 by 22 inch boot box...

Second on what Chris said. If you're worried about portion size, just select smaller ribs. The crock-pot works great for reheating and holding at temp. Folks tell me it actually improves the taste.

If you just want them cracked I think the grinder is not what you want, you can just press them under a heavy pan. If you are looking for a coarse grind I do that all the time with my little coffee grinder (the kind with the spinning blade). Just linit time to a second or so.

I'm thinking maybe Cardamom. It is a common pairing with meats in the middle east. Kind of savory, kind of sweet, and not used all that often stateside. It's flavor is unique, but I'm not sure if I would compare it to coffee (I'm trying some now with my morning brew). It can be found without...