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Minced garlic or powder?

Trying to resurrect this thread. I'm doing beef plate ribs for the first time today or tomorrow. The Stubb's Beef Marinade seems like, well, a marinade. Should I marinate them in this or just use it as a drizzle/dip? Trying to decide if I can rub these and get them on today or if I should let...

Hi all. I just got my KettlePizza last week but I've been too busy to put it together and try it yet. I'l be using it in the WSM after I reconfigure it. Anything I should watch out for?

HI. I thought I started a thread about my 18" WSM falling apart and someone might've recommended ereplacement parts. If so, I can't find it. I also don't see this part on Weber.com. Bottom line, I sold this WSM to my boss and I want to direct him on where to get a new door, or at least just the...

I thought it might've been that. I tried both of them and they both do the same thing. I'll provide pics ASAP.

It's been doing that in PA for like 10 months now.

Anyone else? There are 4 tabs supporting it and it seems like if you touch it at all, the grate moves off one of the tabs and your meal can fall into the fire. I don't remember this problem with my older WSM.

I don't want to sound like a filthy individual but why is it necessary to wrap or clean the clay saucer at all? ?

Hey all, I want to use my WSM as a charcoal grill long enough to use this recipe: https://www.marksdailyapple.com/grill-roasted-prime-rib/ Bottom line, won't be on that long and I'm not sure it's worth even using lump for this. I could be wrong though. Thoughts?

Like, do they break frequently with the heat? I kind of like the idea of something light like that.

Hi all. I assume this topic has been covered ad nauseam but I didn't find anything quickly. I'm getting a new 18"er. On the one it's replacing, I've kept the water pan filled with play sand. I love it because it acts as a heat sink but I still get a great bark. The only issue is that it weighs a...

JMHO, smoke and pull the day before. The great unwashed masses won't appreciate the extra effort.

Awesome! Thanks!

Sorry. I meant to get back to this. You have to love the WSM. Everything went so smoothly I couldn't believe it. I didn't need a 13lb brisket so I had the butcher cut some of the flat off. The remainder was 9lb. I smoked that for 11 hours, then separated the flat from the point. I wrapped the...

Sorry for the new thread. I just separated the flat and the point on my first brisket. The flat is resting and the point is back on the smoker. unfoiled. I think someone said to cut the point up for burnt ends. I assume the pieces would fall through the grate. What's my best play here?

I'm thinking about Timothy's paste suggestion, as I have access to Montreal, just not a mortar and pestle. I know I could just try and crush it with a spoon. Anyway, due to my kid's XC practice, we're not eating until late (8:30pm), so I'm thinking if I start at 5AM ready to go, I should be OK...

OK so, I've acquired my first brisket and I'm freaking out a bit because I may or may not do it tomorrow depending on what I do with my kids. Anyway, it was a 13lb packer cut and I decided to have him cut some of the flat off as I'm hoping to get some burnt ends. So it's 9lbs right now...

Ooooh.....

No. I hear that, which is why I'm asking. I'm just wondering if I should still use a rub but a different rub? Try and capture the juices? If so, how? Believe me, all about the beef. This is just my first.

Hey, so, looking at my first brisket before my son goes back to school. A couple quick questions: 1) I see packer cut recommended. Where can I get this easily...or not easily. Yes, I want to do the whole thing. 2) I usually do pork and I have a rub that I make that works great. That said, my...