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  1. Rib bend & toothpick test?

    Rib bend & toothpick test?

  2. nickm62388

    Rib bend & toothpick test?

    I made baby back ribs for the second time yesterday. Used the 3-2-1 method. They came out juicy and tasty but the downfall was I think they were overcooked. I know ribs are suppose to fall off the bone but mine slid off way to much to the point when I started cutting them they just fell apart...
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  6. nickm62388

    Maintaining temp on WSM???

    how much was it ? Is it good enough to leave it for hours and hours without having to touch it or ?
  7. nickm62388

    Maintaining temp on WSM???

    How much was ur blower and what exactly is it for? I don't think I'll ever smoke without water I just feel it makes the meat much more moist. Does the blower sort of maintain temp or no?
  8. nickm62388

    Maintaining temp on WSM???

    That's really great tip...I never thought so much of that wood could be used but yes I have the 18.5. Just curious but how do u get a constant temp of 225 rather then my temps usually being between 240-250ish. Or does that really not matter with that little of difference close to 225. Cuz I...
  9. nickm62388

    Maintaining temp on WSM???

    What is quite a lot of wood tho ? Like 10 chunks ? How many chunks total do u think u use ? Cuz honestly I have not been able to taste the smoke I'm not good at determining the smoke lol . My mom said she could taste it.
  10. nickm62388

    How come every smoking book has different cooking times for ribs??

    Ok done my cook. Now this is dumb question but is there such thing as "overcooked" but not where they weren't tender. I took the ribs off and let rest for 20 minutes or so and when I started cutting it up it was just falling apart? Obvy it's best when it slides off the bone but I feel it may...
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  12. nickm62388

    Maintaining temp on WSM???

  13. Maintaining temp on WSM???

    Maintaining temp on WSM???

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  15. nickm62388

    Maintaining temp on WSM???

    I have been using my WSM for abou 5-6 cooks and I am pretty good with keeping my temps usually at 235-250ish...Ive cooked ribs, and chicken wings and beer can chicken. Now I use the minion method everytime. I fill up my chimney about 3/4 and let it catch then i put a outter ring of non lit...
  16. nickm62388

    Beer Can Chicken

    I'm attempting my first beer can chicken tomorrow. I didn't have time to brine it so just have dry rub on it for a few hours. From what it seems cooking it at high temp is key because I've cooked wings 3 times and they came out rubbery every time no matter what I changed. I tried crisping them...
  17. nickm62388

    How come every smoking book has different cooking times for ribs??

    Ok then I should be fine. I actually am going to try something different this time with something I saw on BBQ pit masters all stars on Thursdays episodes. When I wrap them in tin foil I will be putting brown sugar, honey, and butter and then wrapping them up. I will def post a pic of my ribs...
  18. How come every smoking book has different cooking times for ribs??

    How come every smoking book has different cooking times for ribs??

  19. nickm62388

    How come every smoking book has different cooking times for ribs??

    I have 4 smoking books that are awesome and helpful. But every one has different cooking times for how long it takes for ribs to cook in smoker. Some say 3 hours vs some saying 4-6 hours at 225-250...I usually keep my smoker between 230-250 for whatever. The first time I cooked ribs it took...
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