Recent content by krubby

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  1. krubby

    WSM 18 vs PBC - Newbie research summary

    wow, I went through all the same things as well.  In the end I went with the WSM as well.  And I love it.  But I have two different friends that have the PBC, and they both love their PBCs I guess I went for the WSM because I was not as sure about all the 'hanging meat' logistics.  Not that it...
  2. krubby

    PBC vs WSM

    I will be as well.  Please tell me how it turns out.  As an owner of a 22.5 WSM I would love to try to make a pizza on the thing just as something different.  I like the idea you are getting it up to 375-400 range
  3. krubby

    Random idea

    any idea where I would go about finding something like this?  I know maybe it depends on where I live.  But I am also getting Lowes/HD/Amazon.com wood that as you said could be quite "old" where else do folks get wood?  besides obviously cutting down trees themselves etc
  4. krubby

    Random idea

    if you are looking for more 'wood' flavor maybe the answer is just using more wood the regular way, or looking for wood that may have a bit more ump to it (hickory, mesquite etc versus say apple,) again, I am not sure I am right, just tossing it out
  5. krubby

    Best smoker for a cheaper budget?

    so guess I m just piling on, but I would do WSM 18.5. quality wise you won;t get something better at that price. 22.5 starts to keep ito the $399 range
  6. krubby

    Random idea

    I have a 22.5 WSM, so I am somewhat familiar with the smoker. Having said that, I am not an expert but I think temp control would be an issue. especially with anything that would require an extended amount of time. if you were trying to do low and slow ribs at 235 degrees for example, how...
  7. krubby

    Cooking ribs for a tailgate, advice needed

    my vote would be cook them day before, refrigerate, and then the day of the tailgate bring them still chilled, unwarp, warm up on a grill and then slap some sauce on towards the end. I tend to normally just smoke them with the 3-2-1 method on my WSM, but my dad makes ribs by slow cooking in the...
  8. krubby

    WSM using a lot of charcoal

    I have the WSM 22.5, still kind of a newbie (have had it for about 9 months, maybe 10-15 smokes under my belt). I am STILL using water in the water pan.  I also think I need to switch over and stop.  But even with the water I can get about 14-15 hours on a full load in mid 70's-80's F temp low...
  9. Meijer has $0.99/lb. Pork Butt (Central Ohio at least)

    Meijer has $0.99/lb. Pork Butt (Central Ohio at least)

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  10. krubby

    Meijer has $0.99/lb. Pork Butt (Central Ohio at least)

    Went to Meijer today, was hoping they might have their bone in pork shoulders on sale, maybe for $1.79/lb. or I have seen them for $1.29lb. once. Boy was I in for a surprise.  $0.99/lb. pork shoulder.  and they had TONS of them.  Bought 4.  2 for Sunday, 2 go into the freezer... ps got curious...
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    • Forum: Pork
  11. IMG_20150821_222145_988.jpg

    IMG_20150821_222145_988.jpg

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    • Album: Meijer has $0.99/lb. Pork Butt (Central Ohio at least)
  12. krubby

    Weber Smokey Mountain smoker

    First off, I have read somewhere (I think on the Virtual Bullet site mentioned above) Weber purposely did not add handles for fear it would encourage folks to move the middle section during the actual cooking process which would be a safety issue Having said that, I have also seen where you can...
  13. krubby

    WSM Problems

    I had never thought about putting the wood on the chimney starter.  I always just semi bury it
  14. krubby

    WSM Problems

    I own the 22.5 WSM.  My weber dome thermometer is never very accurate.  I say this after some testing where I had two probes on a duel probe maverick 733 and a third on a single probe maverick (older model) and they were all within 5-6 degrees of each other and then the dome was 30-40 degrees...
  15. krubby

    My first smoker - 47cm (18.5") Weber Smokey Mountain unboxing

    As stated above, you should be fine without the Thermapen.  Thing with a pork shoulder is you will be cooking it way past the 'safe zone' of 165-170 F (should get it close to 195-200 range) so I would not have any fear of it being under cooked and unsafe.  Find a thicker part, let it go until...
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