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  1. nickm62388

    Can I use bottom section only of Weber smokey mountain as grill?

    Ok so scratch the lid......I don't have a basket, the Weber smokey mountain has a bottom tiny grate and then a ring where the charcoal goes in....but I'm just gonna light a chimney til it's ashy and white and drop it in, and throw the chicken breast on the grill, and put a pot of water on hoping...
  2. nickm62388

    Can I use bottom section only of Weber smokey mountain as grill?

    I'm going to poconos this weekend and never used my Weber smokey mountain as anything but a smoker. I want to take just the top and bottom part to use as a grill. I want to Try to grill chicken breast and maybe boil a pot of water on the bottom section of the wsm..I've never cooked over charcoal...
  3. nickm62388

    First timer smoking and with new 18" WSM

    @jtung23   I have the Weber Smokey Mountain for a couple of years now, and will never understand the bottom grade set up lol. I absolutely love my WSM, but have only cooked a beer can chicken on the bottom rack along with ribs on top because its such a PITA to deal with and mess with anything on...
  4. nickm62388

    consensus on the best thermometer

    I seen the Igrill 2 at Home depot for a hefty price if I remember correctly, but it did come with 4 probes total.....I like the feedback in this post. I want something where the range is decent and does not go in and out if your within the range. I want one probe to stick inside my Weber Smokey...
  5. nickm62388

    Using bottom grate of my WSM??? Never attempted to use it, and thinking about trying it....

    I thought the water pan's primary goal is for moisture so the food stays moist and juicy...and also thought I read it helps maintain temperature for longer periods ?
  6. nickm62388

    What's up with tough skin

    and how long do wings need to be at those kinds of temps? Also is it better to add sauce while on smoker or just toss them in sauce once their taken off smoker and resting ?
  7. nickm62388

    Chicken Wing Smoking question

    I only use the minion method when smoking, because all the food I cook usually only requires 225-250 range and the minion method allows me to cook for five hours at least without adding anything....what is the best approach for getting my weber smokey mountain to the 325/350 range? And at that...
  8. nickm62388

    Using bottom grate of my WSM??? Never attempted to use it, and thinking about trying it....

    See I don't want or like the hassle of taking off the middle section, got a whole water pan ready to burn me lol and just seems like a major PITA doing any of that lol...I'll eventually try stuff just gotta get helpful tips first lol
  9. nickm62388

    What's up with tough skin

    Weber smokey mountain
  10. nickm62388

    What's up with tough skin

    I am getting back into smoking, but I had the same problem with the first couple of times I tried making wings and gave up. Looked great and all but were very rubbery, and I always hear to crank the heat up....Im use to using the minion method and my smoker fluctuating between 225-250. What is...
  11. nickm62388

    Using bottom grate of my WSM??? Never attempted to use it, and thinking about trying it....

    So I have always only used my top grate of my Weber Smokey Mountain, because I've been afraid of the hassle of having to handle ribs or anything I'm smoking really , deep down on bottom grate and having smoke or heat burning my face...And having to lift and possibly dropping the food deep down...
  12. nickm62388

    3 different kinds of ribs today.

    What kind of ribs....Also if you don't wanna keep opening the door to spritz, at least keep a water pan to have some kind of moisture going on to keep moist. The foiling I do after 2 hours unwrapped always makes it nice n bark but not to much...I do slabs of butter, brown sugar and honey with...
  13. nickm62388

    First Baby Backs on 14.5 WSM

    I just bought a that same rib rack yesterday for my 5 racks of ribs.....I don't know how I felt about it. I think they are a tad small (the part that the ribs actually rest on)..I wish they were a little longer so the ribs don't fall and lean down so much.....Isnt 5 hours for baby backs a little...
  14. nickm62388

    Thanks Al! Best ribs ever!

    Looks good but need more info lol....what kind of ribs, how long you smoke em for, foil or no foil? bbq sauce after u pull them off smoker or sauce them while still on, the sauce looks delicious.
  15. 4th of July Ribs.......St Louis style :)

    4th of July Ribs.......St Louis style :)

  16. nickm62388

    4th of July Ribs.......St Louis style :)

    Its been a couple of years since I smoked, and I took a huge chance attempting 5 racks of ribs for my finances family.....Ended up nailing it....Seasoned and wrapped it overnight to really get flavor. Smoked 2 hours on unwrapped, 2 hours wrapped in foil with glaze (brown sugar,honey,butter) and...
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    • nickm62388
    • Media item
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    • Album: 4th of July Ribs.......St Louis style :)
  18. unnamed-11.jpg

    unnamed-11.jpg

    • nickm62388
    • Media item
    • Comments: 0
    • Album: 4th of July Ribs.......St Louis style :)
  19. nickm62388

    What is toothpick test and rib racks ?

    I took off a year from smoking and itching to get back, now I had two questions. One what is the toothpick test ? And ribs are usually my favorite thing to cook in my Weber smokey mountain 18inch but I usually only cook one rack of ribs. I plan on cooking a couple at a time now and been debating...
  20. nickm62388

    Cooking ribs/wings or beer can chicken and wings at same time

    I keep trying to figure out how to cook wings/ribs combo or ribs and beer can chicken combo on my 18inch weber smokey mountain. I don't want any food contaminating each other. I know I have to crisp the wings or beer can chicken in grill afterwards cuz it always turns out rubbery, any tips or...
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