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  1. nickm62388

    Wings...and Ribs

    Maybe I'm an idiot but aren't both meats raw either way so what does it matter which one is on top and bottom? One is gonna drip on the other either way and contaminate, so how can you cook both at same time ? I have been trying to figure out how I could smoke wings and ribs or beer can chicken...
  2. nickm62388

    Crisping chicken

    ive read countless articles on here that the only way to crisp chicken is either throwing whatever kind of chicken it is on the grill for a couple minutes after the smoke session or at high heat during the whole smoke....I sat outside reading all my Myron mixon books and smoke books and they say...
  3. nickm62388

    How long does ash take to cool down??? I'm in a jam

    Ya unfortunately she's not gonna want me to put all the ash in with water and just dump it on her nice lawn
  4. nickm62388

    First time doing ribs

    Glad to hear any idea why u think the temp spiked ?
  5. nickm62388

    First time doing ribs

    Did you change to the 2-2-1 method like that guy said? I learned with them ribs 6 hours is just to long (it becomes mushy) hence why I'm trying the 2-2-1 method next time. The foil def is awesome when you put honey and brown sugar in it. When you unwrap the foil for the last hour it's so juicy ...
  6. nickm62388

    How long does ash take to cool down??? I'm in a jam

    I haven't smoked in a while and I wanna smoke ribs at my mother in laws tomorrow but I'm afraid if I start at 12/1ish and be done by 5pm ish the ash from the charcoal won't cool down in time by the time I leave her house later that night and she is anal about stuff being hot still when their not...
  7. nickm62388

    Cooking Ribs on top and bottom grates in WSM??? Have to rotate?

    Wow great advice and pointers I appreciate it deeply and excited to try. IVe always seen the rib racks and been interested to try them since u can't fit to many laying down on the 18inch WSM. I always use water in my water pan that came with the WSM. I'm Def going to try the 2-1-2 method or...
  8. nickm62388

    Cooking Ribs on top and bottom grates in WSM??? Have to rotate?

    Hanks for the advice. I always use water pan so there's nice steam and moisture to keep the food nice n juicy
  9. nickm62388

    Best Digital 2 probe wireless thermometer set? That can wirelessly go far with temp readings

    No problems at all??? 
  10. nickm62388

    Best Digital 2 probe wireless thermometer set? That can wirelessly go far with temp readings

    Maverick ET-73, it was such a hunk of junk....I keep reading about the ET 7-33. From the reviews its really good. I was looking into the Igrill2 but from reviews it looks to be a piece of crap. I just want something i can set in the meat and smoker and walk away inside not that far and have a...
  11. nickm62388

    Best Digital 2 probe wireless thermometer set? That can wirelessly go far with temp readings

    I am looking for a reliable meat thermometer set. I want the kind where the one thermometer will go into the smoker to read the temperature of inside the smoker, and the other into the meat. And want a set where the other device i can walk away with inside or wherever and have it tell me...
  12. nickm62388

    Cooking Ribs on top and bottom grates in WSM??? Have to rotate?

    I want to get back into smoking, and ribs are always my favorite. I have the 18inch WSM, and only ever cooked one rack of ribs on the top grate. Is there a method or way to cook a bunch of racks of ribs on both bottom and top racks? Do they have to get rotated halfway through from bottom rack to...
  13. nickm62388

    Good Day to cook some Smoked Deep Fried Chicken Wings!

    I've read countless articles on crisping skin with a smoker and I know that's always a tough thing for anybody.i always see to fry it after wards real quick or throw it on grill to crisp it up. How long on grill does it need to be to crisp up and be good, and should it be right over the heat or...
  14. nickm62388

    Crispy Chicken Skin

    I've read countless articles on crisping skin with a smoker and I know that's always a tough thing for anybody.i always see to fry it after wards real quick or throw it on grill to crisp it up. How long on grill does it need to be to crisp up and be good, and should it be right over the heat or...
  15. nickm62388

    Smoked chicken wings

    i have tried smoking wings twice now on my WSM, and i smoke at about 225-240ish for 3 hours, and they always turn out rubbery, I know people say crisp them up on the grill afterwards in order to get them crispy.But is there a technique or way to have the wings crispy from just smoking? I know...
  16. nickm62388

    Smoked Chicken Wings

    You said they were crispy?? How did you get them crispy, i have tried twice smoking wings on my WSM, and they always turn out rubbery and not crispy. I have been told to crisp them up on the grill the last 10-15 minutes or so to crisp them up...But is there anyway to smoke them the whole time...
  17. nickm62388

    Thinking of trading my WSM for an electric smoker

    Uds?
  18. nickm62388

    Thinking of trading my WSM for an electric smoker

    I have been debating about buying a masterbilt electric smoker. Not necessarily selling my charcoal weber smokey mountain. Cause I enjoy it when I have the time. But I hear and feel I would be more sufficient and easier to buy an electric or propane smoker. Plus I don't like the layout of my...
  19. nickm62388

    First time smoking St. Louis style ribs

    They. Look great....what method did you use and what recipe
  20. nickm62388

    Maintaining temp on WSM???

    thats expensive for the guru blower but if it means I can walk away for hours and hours it may be worth it cause it's a pain having to open n shut vents every so often when my temps spike. I am pretty good for being a beginner and having smoked about 5-6 times now. I fill 3/4 lit chimney and use...
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