Search results for query: *

New WSM 18 with CyberQ. Did a rib smoke to warm up my technique, and today I had to do this brisket. Been in my fridge for a bit and it was SCREAMING at me to fire up that bad boy! So this AM I fired up the rig, dialed it in to 250ºF, put a very basic salt-and-pepper rub on the brisket, and...

As a tangent to this question; are there significant flavor differences between, for example, McCormick small jars of onion powder and costco-size jars? While bulk sounds good to me, I have no idea if I'd be sacrificing flavor/quality for price. Anyone?

I put in the gasket kit and replacement latch available on Amazon and it worked great. Gasket sits on middle section for lid sealing as well as another where the door closes. Very little leakage there...

Been smoking on a GOSM gas smoker for several years. Finally took the plunge and got my WSM 18, along with the BBQ Guru CyberQ. Thursday I fired it all up for the first time for a break-in run. Everything worked the first time and it held at 275º +/- 10º for 12 hours on less than a half-load of...

Already have the hinged grate. Picked up the baskets today at HD on sale. Brining a chicken now, cut into 2 legs and a whole breast. It will go on in an hour or so. Also have another slab of ribs in the fridge. Gotta give the wife a couple days off between rib cooks. :-)

I am indeed looking at a pair of the baskets. I built a couple out of HD tinfoil and punched a bunch of holes in them to let ash through and it seemed to do OK. I also used 4 binder clips to hold the lid down tighter. Worked really well to prevent air leaks there. But I did something wrong with...

I'm at 4,000 feet elevation. Does that mean I need to increase temps or lower them? I would think increase...

As per the title, I'm always in search of perfection with ribs. I do pretty good most of the time. But... sometimes, not so much... Background... Currently have a GOSM gas and a Weber 22 kettle with the 3-vane lower vent. Last week I started a slab in the gas smoker, but after half an hour in...

What I had on those was more than bark. I usually get a pretty good bark, but this was excessive. Your point about the sugar is VERY good, though. I do use brown sugar in my rub and what you're saying makes a lot of sense. I may try a rub without (or with only a small amount of) sugar next time.

I might try some thinner slabs and even trim off the loin part you mention. Because that's the ONLY part that's dry... Anyone else know more about this? I've heard the "extra meaty" ribs are supposed to be better, but I'm not finding that to be the case..

I'm going to look into the needle valve thing. That looks promising. But short of that, I always heard you needed to do the foiling thing to keep the meat from drying out. Not the case? I tried a 3-hour smoke a while ago and the ribs got noticeably harder on the outside. I may have to do some...

In the foil? It was the basting sauce, not just apple juice. Slathered it on the ribs but there was probably only a few tablespoons in the bottom of the package. There was about a half cup of liquid in the foil per package after the foiling.

I should clarify; the ribs were pull-the-bone-out tender, not really fall-off-the-bone...

Hi all. Just finished a great meal of baby backs. The only problem was that the thickest part of the ribs was too dry for my liking. Here's my setup and process: Ribs are basic vacuum-packed from Safeway (all I can get here). GOSM propane smoker. Get it going with a mix of cherry chips and...

I've put together a sauce that's brown sugar, honey, apple juice, butter, and Franks' hot sauce. Adjust to taste. Best I've experimented with yet...

Not sure if this is the right place for this; please let me know if it should be somewhere else... I have a GOSM propane smoker now. It's been OK but I've had a few challenges (see my other post from today). While not locked into replacing it, I am considering options on a different smoker and...

Hi all. I have a GOSM propane smoker. Been using it for about 3 years. I get reasonably good results, especially with pork butt. But I'm trying to refine things and make it a bit more consistent. I have two basic issues... One, controlling temperature is not easy. My goal is (and let's talk...

Hi all. I've been smoking pork and fish for a few years now and those usually turn out pretty darned good. A pork butt will usually be fall-apart tender when I'm done. I decided this past weekend to do a brisket for the first time. Got a whole brisket (select grade; all that's available here)...

Howdy. I've been smoking pork butts for pulled pork for a little while now and finally have some qview. Did one last weekend. Came out perfect. Technique: Bilbo's rub prior to smoking. Smoke at 225º to 245º until internal temp hits 165º (~9 hours). Spray with apple juice every hour or so. Remove...

We get to BHC once in a while. They have a Lowe's and Sam's Club there. By the time it gets to be mid April or so, it's too hot to get down there. Any place that can be over 120ºF at 10:00 PM is just wrong... :-)