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Hot spot shield will get you around that.. stupid crtc... if you google hot spot shield the links should come up and then you can watch any american shows.. like hulu.com etc

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Start out with the briquettes and then move to lump. I still can't keep lump in mine below 275F and that's with every bottom vent shut and the top one half closed. So, lump...

looks good... was that root beer?

thats what i was kinda thinking 16 racks and maybe deep fry a turkey.or pull some pork. do you think4 ribs per person is enough. and its going to be a potluck so there will be lots of coleslaw pasta salad and taco salad.

not too late i was thinking pulled might be easier but i already promised ribs and wanted to see what i could do with them

I feel the same way they sent me out a brand new bottom for my wsm. just had to email them my receipt. easy peasy no questions asked. it almost feels like someone should do something with all these spare parts like build some wsm's and donate them

So I'm having a big going away type party. My invite list ballooned out to just shy of 50 people. hopefully not everyone will make it. but lets say they do. Whats the most amount of ribs anyone has successfully cooked on the 22.5 wsm i'm going to buy rib racks specifically for this and need to...

this is my biggest fear i don't start my chimney anywhere near my deck i start it up on cinder blocks. i still dont know why i have so many cinderblocks in my back yeard, but they come in handy

rubbing is racing... well smoking at least.I prefer a rub with minimal to no salt. then a bit of home made bbq sauce towards the end. And i toss my leftover ribs in a bowl with some sauce and you have the best leftovers ever with no too much sauce.

yeah i'd blame the thermometer as well. on my first cook i used a maverick thermometer in addition to the weber mounted therm. and there was a difference of 30 degrees between the two. the weber was reading 200 and the mav was reading 230-240. on subsequent cooks they mimicked each other pretty...

dont know if this is what you are looking for but if your in ontario http://www.bbqs.com/temperatur...tru-c-16_49_113.html

I stuck my abts right beside my ribs. worked for me just make sure you dont let the wife pick up the bacon... this bacon was the cheap stuff at walmart.

hey John Just a question. which rib racks are those?

Looks the good the link works perfect wish i could have eaten it instead of just drooling over it

yeah i have a composite deck as well. im a little too paranoid to let it sit directly on rice/plastic mix. so i stuck a couple of cinder blocks underneath my WSM so there is enough of a gap between the bottom of the WSM and my deck. Added bonus for me is the height boost so i don"t have to bend...

made these last night 2 racks of beef. 4 racks of pork. I foiled one rack of each. it was not needed for the pork ribs it made the meat fall of the bones too much, but it did help the tough beef ribs. The only thing was the original recipe did not yield enough rub so i would probably double the...

I do like toys i have already been looking at them on the forum.. i'll see how this first cook goes... 2hrs in so far so good

So i am picking up my WSM 22 5" tomorrow morning and i just had a couple questions. I'm going to be cooking ribs and maybe some of these abt's i have been hearing so much about. couple of questions. Does it make a difference which rack I cook on ie top or bottom. Can i do ribs on the bottom and...