Recent content by MossEisley

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  1. MossEisley

    Pastrami

    Outside of curing it yourself would you change your cook at all (time, temp, etc.)?
  2. MossEisley

    Co-Worker wants me to smoke ribs - How much should I charge?

    $50 sounds good I think, but like others have said once money is involved a certain quality is going to be expected from the product.
  3. MossEisley

    First WSM Smoke: Pork Baby Back ribs (with pictures)

    100% was talking about the dome thermometer. The ThermoPro is fantastic and I really couldn't ask for more at the price point.
  4. MossEisley

    First WSM Smoke: Pork Baby Back ribs (with pictures)

    Ohh fantastic idea on the beans and I will 100% do that. Since the WSM is new I find that the water pan really helped with keeping the temp steady and at a slow climb. The further I break the thing in I may not need it, but for now it seems to be really helpful. I did wrap the underside of the...
  5. MossEisley

    first Wangs on the Lang!

    Those look fantastic! Is there anything you are planning on doing differently next smoke?
  6. MossEisley

    First WSM Smoke: Pork Baby Back ribs (with pictures)

    Thanks so much for the positive feedback. I have to say that the Thermopro made it really simple. I was really surprised with how big of a temp difference there was between the dome and the upper cooking grate. I had heard stories, but really thought they were overstated and boy they weren't.
  7. MossEisley

    Good day to smoke some ribs

    Had the chance to smoke some ribs prior to getting hit with an ice storm. Plan on doing a pork butt this week though once we thaw out a bit.
  8. MossEisley

    First WSM Smoke: Pork Baby Back ribs (with pictures)

    Decided to try out my WSM for the first time and settled on Pork ribs to pop the cherry. Meat Prep: Rubbed them down with yellow mustard and applied a nice coating of the rub I came up with (salt, pepper, chili powder, cayenne, cumin, paprika, garlic powder) and then wrapped them in foil for...
  9. MossEisley

    Hello from Toronto

    Thanks so much for the welcome everyone! I'll certainly post some pics up of the initial run.
  10. MossEisley

    Hello from Toronto

    Hello everyone! As the title says I'm a new member from Toronto. I have an 18.5 WSM and just did my first real cook on it, which was baby back ribs, and it turned out fantastic. I'm really looking forward to getting into the hobby further.
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