Recent content by teebob2000

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  1. teebob2000

    WSM raging out of control in the Valley!

    I bought a roll of smoker sealing tape and I'm going to seal everything up as best I can. And your suggestion about the umbrella is so simple, I feel dumb not even thinking of it! I have a pop up canopy for camping that I could certainly use for that purpose.
  2. teebob2000

    WSM raging out of control in the Valley!

    I'm using the dome, as well as a digital thermo probe. I'll place the probe next to the meat set on the cooking grate or drop it down through the top vent holes.
  3. teebob2000

    WSM raging out of control in the Valley!

    Nope. In fact I'm using the Kingsford bags I brought with me from Chicago.
  4. teebob2000

    WSM raging out of control in the Valley!

    Hi all, we recently relocated from the Chicago area to the Phoenix valley. My previous method of managing my 22 inch WSM no longer works. I need to figure out what's going wrong. (I know it's obviously hotter here. My Weber grill is already at 150F before I even light it LOL) I don't use the...
  5. teebob2000

    Pricing out Brisket - Yeesh

    That's a good price. I love the Costco prime grade full packers. They're usually $3.69 / lb for us in Chicago.
  6. teebob2000

    Big Cooker Showdown: Rec Tec vs BGE Doing Massive Dino Ribs(Heavy Q-View)

    HOLY. CRAP. Those look freaking amazing.
  7. teebob2000

    Holiday Packer Brisket Practice - trial 1

    Also on the menu is smoked twice-baked potatoes. EVOO, salt and pepper and rub. Going on the smoker when the brisket comes off for wrapping at 165F.
  8. teebob2000

    Holiday Packer Brisket Practice - trial 1

    That smoking wood brand I originally bought from Amazon because I didn't find post oak anywhere locally. Well, low and behold then I found it at my local Meijer for only $5 for a 570 cu in bag so I bought about 20 bags. :emoji_laughing:
  9. teebob2000

    Holiday Packer Brisket Practice - trial 1

    This packer was 10.65 lb, again prime from Costco. Still cheap! Trimmed down about 2.25 lb of garbage/fat. Rubbed sparingly with 1/4 c black pepper, 1/4 c table salt, 1 c my rub mix. Preheated my WSM using the Johnny Cash technique: Ring of Fire! Small foil pan of water and large sheet of...
  10. teebob2000

    Holiday Packer Brisket Practice - trial 1

    Hey all - (Those who want to skip the back-story and just get to the smoke can jump to the thread below.) It had been about 8 years since I did my last brisket. I've been a solid pork guy since I "perfected" my pork butt/pulled, BBRibs and pork crown rack. I'd not had the best of luck with...
  11. teebob2000

    Brisket to Wrap or Not to Wrap that is the question?

    I picked up a roll of that butcher paper from Amazon too a while ago, the 24" wide by 175' long. I've used it twice at about the 165-degree mark and have been VERY pleased by the bark that gave me! I'm never going back to foil again. I lay out two sheets about 2 and a half feet long and...
  12. teebob2000

    First time ribs using hardwood charcoal

    Thanks for all the tips/advice, guys!!!  Invaluable as always!
  13. teebob2000

    First time ribs using hardwood charcoal

    Awesome, thanks for the reply and tips, Ray! Yes, sorry, the lump charcoal.
  14. teebob2000

    First time ribs using hardwood charcoal

    Hey all - I've always used regular Kingsford charcoal for all my smoking.  Costco recently had the huge bags of Cowboy brand hardwood charcoal (hickory and oak) and I picked one up to try. So, here are my stupid questions:  as I've never used "genuine" charcoal, does it work the same as regular...
  15. teebob2000

    Pre-slicing pork ribs

    I left them in the smoker for another hour with the pan uncovered.  Below is the final product: (it's dark, sorry, my tablet doesn't have a flash) Put them into a preheated 24-quart roaster on the warm setting for serving to guests, along with 'Q sauce on the side if they wanted more.  They...
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