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  1. max-paul

    Spare Ribs with 3-2-1 Method and Baste

    Dang, should not have opened up this thread. Ribs look great and got me watering and foaming at the mouth. Got to wait till next Saturday to do some ribs again. How was the meat? Did if fall off of the bones, or was there a slight bite (pull)? Excuse me while I get a napkin.
  2. max-paul

    First Smoke in New WSM - Ribs... Undercooked or Overcooked???

    jarjar, I like the way you think.
  3. max-paul

    Technic questions

    Dave, jarjar, and Jimmy. Thanks gents for your reply to my request for help. Duh, I was so caught up with the foiling with actual foil. Great idea for getting a throw away foil pan. Be great if I can get the rack into the foil pan. Wonder if I can find one that small enough to fit in the smoker...
  4. max-paul

    First Smoke in New WSM - Ribs... Undercooked or Overcooked???

    Ok, first I got to say that I just did my first ribs the past weekend, so no expert. But my ribs did come out falling off  of the bones, moist and tasty according to my wife. So this is what I did and what went wrong but came out right. Friday night rubbed down my ribs with some rub in a jar...
  5. max-paul

    Technic questions

    Hi all, Long story short. I was traumatized when I was a kid about cleaning the meat off of the bone. My Step-dad was a tyrant about this. Anyway some 35 yrs later I decided to take a shot at BBQing a small rack of ribs. I just cleaned off some of the fat and tried to get as much of the...
  6. max-paul

    After work smoking suggestions anyone

    S2K9K stole my suggestion. I 2nd the Pizza idea.
  7. max-paul

    First Turkey with Q-View (use caution, may induce hunger)

    Wife bought a few extra this past Thanksgiving. I am going to throw one on the smoker this Saturday. It will be my first also. I only hope mine turns out as good as yours. Kind of set the standard to which many us first timers need to try to match. Great looking bird there and I am going to...
  8. max-paul

    Drumstick "Lollipops"

    I watched that too. It was Diva Q that did it and forgot to put foil on the bone. So, it was turkey drumstick and she took a cleaver and knocked off the small end. This in effect cut loose the tendon at the open joint (not thigh end). She sure is a foul mouth gal. After watching that particular...
  9. max-paul

    Not getting smoke flavor infused into meat

    Supercenterchef and swampmouse, Thanks to both of you gents for support and some pointers. Will come back a whooping and a shouting once I get this thing nailed down. Just driving me nutz. When I do get the sweet smelling smoke one time and then try to repeat and it does not work. Just about to...
  10. max-paul

    Not getting smoke flavor infused into meat

    I forgot to say that I did use olive oil and brushed it on. (thanks Dave) but according to Slow and Low, did keep the water pan full.
  11. max-paul

    Not getting smoke flavor infused into meat

    Fast forward a few weeks, Been reading the "Slow and Low" book. So I brined up some chicken halves 9 hours and then rinsed them off, and patted dry. Started a fire and let it burn for about 30 minutes. Right after dumping the starter coal into the minion coals. I installed the middle section...
  12. max-paul

    Coal questions?

    Use of news paper on a chimney is simple but I have had it go out a few times over the years. I usually use 3 full sheets, but have also gone 4 sheets. I ball them up and place them so that there is a hole in the middle.Need an air path to help with the burn. Recently seen where the writer takes...
  13. max-paul

    Help with a perfect Brisket

    I am also new so I have just a bit of info to pass on. I am having trouble with the smoke flavor, but as for being done, now that is something I can tell you about. I run the temp at the grate around 225 to 235 degrees, some short time above and below, but most of the time at that range. I cook...
  14. max-paul

    Not getting smoke flavor infused into meat

    Thanks Dave, Will try the light oil rub next time. and leave the water pan dry. I see some filling their water pan with sand and will see if I can find some to use to fill it with. Just drives me crazy when I cant figure what works one time and not the next.. Thanks Again Paul
  15. max-paul

    Not getting smoke flavor infused into meat

    Well there must be some smoke and mirrors to this smoking business. I wonder is there a chance that the apple juice could have killed the smoke flavor? Or did I not put enough hickory chunks into the lump charcoal? Even though the brisket cooked well and was enjoyable to eat with hickory...
  16. max-paul

    Glock 27 or Smith and Wesson M&P 40c

    jeremy, Good choice, Got the XD9SC myself and I do love this gun. Maybe I am just a bit concern about stories I have heard of triggers getting hung up during re-holstering. So if yours is set up like my 9mm. You have the trigger safety and a grip safety. My advice is to start the pistol into...
  17. max-paul

    Not getting smoke flavor infused into meat

    Afternoon Dave, thanks for your reply. Actually both where done in the middle of the top grill. Got me thinking about one small difference. When I did the burgers I was in a rush and just added the water to the bare water bowel. Sunday I prep somethings Saturday evening. One of those things is...
  18. max-paul

    Not getting smoke flavor infused into meat

    Gentlemen, I could taste a hint of something the next day. And I just had some tonight, 3 days later. And still there is a hint of something. No, I don't think it is a case of being desensitized by smelling the smoke on and off all day Sunday. Just something is not coming together right, and...
  19. max-paul

    Not getting smoke flavor infused into meat

    Been lurking and reading for about a year now. My lovely wife gave me permission to pick up a WSM 22.5". UPS delivered it Friday and when I got home I quickly put it together and she had fore sight to get some hamburger to smoke up for dining. The hamburger was on for about 1 hour when the...
  20. max-paul

    "resting Meat Myths"

    Never mind, thought I had started a new thread.
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