running a little hotter today than I like (lump and hot weather) and looks like they will be ready before I need them. oven will be occupied so I can't use it. anyway I've read folks foil and towel just like butts to hold ribs but I'm concerned the bark would suffer and they might turn into...
little one is climbing out of the plateau! haven't even checked temp on big one yet.
went to bed about one chugging along at 225. woke up at eight at about 210. sitting at about 235 now.
did you say something? I was too busy staring at your avatar ;)
that is what I ended up doing. went on at ten and taking a while to get to temp but that's alright. I filled that sucker full (minion method).
looking for some opinions here.
I get the 2 packs from sams and try to eyeball that they are same size when buying. usually they are close enough. well that didn't work this time becuse I had to get the biggest package I could find.
one with fat cap was 9.5. the other with fat cap is 6.25...
I've never used one. I have a wsm and used to have an offset. anyway we are visiting friends out of town and he has one he got as a gift. he's not a smoker and has no idea how to use it. he wants me to smoke some ribs while I'm here so looking for any tips/advise on the using the egg.
I ran a chargriller since 2007 and while it was great for ribs and chickens etc. long cooks were a pain in the you know what. the WSM is so easy! fired up at about 9:45 last night w/ kingsford using the minon method. had it stabilize at 230 within no time at all. still at 245 15 hours...
greetings from western NC! happy fourth y'all! been way too long since I've posted here. got a WSM a few months ago and can't believe how easy the overnight smokes are!
did all my prep last night so I could take it easy today.
4 dozen ABT's!
2 fatties with roasted poblano peppers and...
one like this?
http://www.homedepot.com/webapp/wcs/sto ... arketID=45
my pot is a 30 quart one and measures 12 inches across. I know it will work vertically but I have the means to do it vertically now. I want to do them horizontally so I save oil and less chance of overflow. just seems...
long time no post ;)
thinking about smoking some chickens tomorrow. been a while since I've done them. what wood would y'all use? I have cherry & maple chunks and apple chips.
I always use cherry for ribs and apple for butts. I've yet to use the maple. thought it might work well with...