Search results

I am using the kettle with a rotisserie this year. I have cooked chicken, rib eye roasts and leg of lamb on the rotisserie with great results. Something about the even heat and self basting that yields great results. With a drip pan you can even make gravy. Mmmmmmmmmm............

We only have one oven so I like to leave the bird on the grill the whole time to leave the oven free for more important things like pie.

I have beef ribs on the WSM today. I had my IQ set at 275 and the lid was thermometer was sitting around 300. I figured the lid was hotter then the grate so that sounded OK. 3 hours into the cook the ribs are looking pretty cooked so I find a Maverick thermometer and put a grill clip on the...

I have a WSM 22 and the fire grate is getting real thin in places and the top cooking grill is pretty pitted. I spent time looking on Amazon and Weber and could not find replacement parts for the WSM's. Is it a secret or is there a trick to it? Is a phone call to Weber the only way to get...

Pulled the brisket at 197 based on a tooth pick test. The flats in the cooler and the point is now chopped and back on the smoker for burnt ends.

At 8:00 this morning the WSM is still holding temp and the meat is at 174. There is hope for some good eats later today unless the BBQ gods throw a last minute curve ball at me. Yes, I have enough experience with my PitmasterIQ that I was comfortable going to bed an hour and a half after...

This is my first brisket. It went on at 11:45 PM. I set the PitmasterIQ for 225 watched it till 12:30 AM and went to bed. First check shows the temps holding well and the meat at 152 degrees. The PitmasterIQ has to be the best thing I have purchased for the WSM. :wsm:

I am planning my first brisket cook tonight using the "Midnight Cook" recipe. I have a 12 lb packer brisket that I have trimmed the fat and seasoned per the recipe. There is a good difference in the thickness of the brisket from on end to the other. When checking the temperature and...

Got a 12lb packer at Walmart today for $29.00. Problem solved.

This is good information. Thanks.

I have never cooked a brisket and I am looking to try one this weekend. I saw that a local butcher store has the on sale at $3.99/lb (probably a little high but the convenience factor is there). I called the store and was told they are running about 16lbs average. I don't have a lot of people...

Good question. I have a picture from 0ct 2010 (shortly after I got it) and there is no stain. The next picture I have is from Nov 2011 and the stain is there. I don't know what would cause this. I have had the temps run into the mid 300's so I don't know if the coals got hot enough at the...

This looks good. Can't wait to try it on my next brisket.

I got it directly from the Pitmaster. Mine is the older analog monitor and for $140 I think it is worth it. The new digital model is $200 and has a wider temp range, can be programmed to change temps partway through a cook and has various alarms. I am happy with the analog model.

A better late then never follow up. The brisket blew right up to 180 without stalling. I wrapped it in foil at that point and continued cooking to 200 degrees. It got there about 2 hours before dinner time so I wrapped it in a blanket and threw it in a cooler. When it was time to serve, I...

Once I got the temps down I was able to open the top vent on the WSM 100% and set the vent on the PitmasterIQ to 1 (about 20-25% open). Smoker temps are hold very nicely. The brisket just hit 150 degrees so I am expecting the stall to set in any time.

Gary - there is also a vent control on the Pitmaster. If I had to guess you can be open 100%, 50% 33% and 25%. Had I closed this down to one of the smallest settings when the dome temp hit 200 degrees I think I would have prevented the temp spike.

This is only my third cook with the PitmasterIQ. I have used it twice with ribs, it was easy, minion method to start, set the PitmasterIQ for 250. Throw the ribs on when the dome temp hits 200 degrees and come back in 4 hours. Sauce the ribs a couple of times over the next hour and your...

I love my 22.5 but it is big and doesn't travel will. I do some camping or rent cabins from time to time and would love to bring a smoker with me. Combined with a pitmasterIQ, you could fire up the ribs a noon and then go hiking or fishing for a few hours and come back to some smokey goodness...

I must be getting old becuase this is about the prettiest site I can imagine waking up to: Unless of course it is this: Life has gotten in the way of my cooking this year. A couple of rib cooks but I have never done a brisket before so I made time this weekend to give it a try. Have a...