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  1. Ribs2_20130816_160832_2.jpg

    Ribs2_20130816_160832_2.jpg

    • manchester bob
    • Media item
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    • Album: Last smoke in my first house?
  2. Last smoke in my first house?

    Last smoke in my first house?

  3. manchester bob

    Last smoke in my first house?

    Well, it's a bittter-sweet day. This will probably be my last smoke in my first house, so I want to preserve the memories. I had this house built when I was in my 20's, and I've lived here for almost 3 decades. My neighbors are going on vacation...leaving tomorrow, so I want to do some spare...
  4. Ribs1.jpg

    Ribs1.jpg

    • manchester bob
    • Media item
    • Comments: 0
    • Album: Last smoke in my first house?
  5. manchester bob

    Got my new WSM 22.5"

    Congrats, TwoBean! Did you try it out yet? You need to post your first Q-view with it! I do agree that the 18" grate could have been a little bigger, but it works. Per our conversation in your earlier post, did you do any other mods? The drilled holes work great for the temp probes. I'm doing...
  6. manchester bob

    Info for the Winfo!

    And I should have mentioned: Poke around this site for a while. Check out things like this from Chef JimmyJ: http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj And this from SoFlaQuer: http://www.smokingmeatforums.com/t/51933/soflaquers-finishing-sauce-for-pulled-pork And I...
  7. manchester bob

    Info for the Winfo!

    TwoBean: Per my previous post, this is how I marinated my ribs: I slather mustard on the ribs first (you don't taste the mustard when it's all done), add the rub, put them on a tray, cover them in plastic, and put them in the fridge for a few hours. The mustard is only used to help secure the...
  8. manchester bob

    Info for the Winfo!

    Forgot to mention that I also added about a teaspoon of chili powder. There are lots of rub recipes on the internet. Personally, I don't like tons of rub on my ribs: I like to taste the pork.Try some different things, and see what you like best. There are probably as many people that like sweet...
  9. manchester bob

    Info for the Winfo!

    TwoBean: I don't mind sharing at all, but keep in mind that we like ours sweet, and I'm just a backyard enthusiast...not an expert! I don't measure anything: it makes it interesting! I probably should measure to be more consistent, and especially to remember what I did if/when it turns out...
  10. manchester bob

    Info for the Winfo!

    I did some pork spare ribs yesterday on the WSM. We like 'em sweet, so I used a brown sugar based rub (with several other ingredients), and during the foil stage, I used more brown sugar and squeeze butter. When I took them out for the last hour, I decided that I didn't need to sauce them...they...
  11. manchester bob

    Info for the Winfo!

    I have a BBQ store nearby that sells WSMs, but I still bought mine on-line: same price, but no sales tax and free shipping. Something to add: I saved the cardboard shipping pieces that keep the lid, center, and base from touching each other. I drop them on the ground and put the lid and center...
  12. manchester bob

    Info for the Winfo!

    I've been eyeing the BBQ Guru myself, but I haven't made the leap quite yet. So far, I haven't cooked anything large enough to require an overnight smoke (although I've had a night or two where I've had to stay up a bit later than I had planned...poor planning on my part), but I've been dying to...
  13. manchester bob

    Info for the Winfo!

    I think that you might want to get used to it for a while before you try to "set it and forget it". I've especially had to keep an eye on things when the winds are constantly changing. It seems to be easier to get temps to drop by closing vents than to get temps to raise (by opening vents...
  14. manchester bob

    Info for the Winfo!

    Regarding charcoal, you can't be timid, especially for the longer smokes. I always wait for the Lowe's or Home Depot sales, usually around the holidays, and buy several two-pack bags. You don't want to run out in the middle of a smoke! With the gaskets, when I close it down, it burns out fairly...
  15. manchester bob

    Info for the Winfo!

    Here's the link for Johnny's temp probe holes (I recommend the Maverick  ET 732): http://www.smokingmeatforums.com/t/94076/wsm-mods I bought some gasket material, also. Here's a link with my pictures: http://www.smokingmeatforums.com/t/138825/first-smoke-in-my-new-wsm#post_960590 You don't...
  16. manchester bob

    Info for the Winfo!

    Well, I'm a biased voter, because I've only had my WSM. Got a pork butt on it right now (started 45 minutes ago). If you end up getting one, search on this site for WSM mods. JIRodriguez provided me with a lot of help! (Johnny: if you're out there, I just got the welding blanket while it was on...
  17. manchester bob

    <Humble request for temp. help...> Update: Results of first smoke are in!!!!

    Great job, Scott! Definitely get a chimney starter, and I would recommend a Weber. The cheaper ones are just that: cheap! I've accidentally left my Weber chimney starter out in the rain on several occasions, and it's still in very good condition. I would have gone through several of the cheaper...
  18. manchester bob

    I'm diving in head first!

    Good luck, Scott! I agree with Bama. Before I got my WSM, I tried indirect smoking on my Weber kettle. I thought that lots of smoke was the thing to do...ended up tasting like creosote!  Then, thanks to this site, I learned what TBS stood for (Thin Blue Smoke). I'd rather see no smoke than grey...
  19. manchester bob

    im a weber grill newbie

    Thanks! I wish it was mine, but I have to admit that I saw it on one of the cooking shows on TV.
  20. manchester bob

    im a weber grill newbie

    Something I try to do when brining, if you have the time, is to boil the brine, let it cool down, and chill it in the fridge in order to make sure that the meat stays cold when adding the brine...you don't want to let the temp of the meat drop when adding the brining solution! The salt, sugar...
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