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Texas rib candy
I really want to try this stuff after watching T-Roy cooks on youtube! I love that guy! The rib candy looks amazing and i really want it on my ribs and pork shoulders. However, living in Ireland, I can't get this stuff! In fact, I found only one website who were willing to ship it and it would...- iconnolly
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- Replies: 0
- Forum: General Discussion
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WSM whole bird questions..
Hi, Gona try my first whole bird tomorrow. But i have some questions which im sure you guys can help me with: 1. I'm going to smoke it at a higher temp 325-350, which i understand is better for birds? Is that right? 2. To get to this temp (especially in cold weather) should i leave the water... -
I thought i did everything right...?!
My first pork butt on the wsm today. Cooked it at 225-250 to internal trmp of 160. Foiled it then until 203 internal temp and rested it for 3 hrs. The bone effortlessly came out with 2 fingers and the pork pulled apart very easily with 2 forks. It was so tender i could have pulled it by... -
Can it rest too long?
Hi, Pork butt came off just now at 205! Feels pretty good but i dont need to feed people for another 3 hours. Its wrapped in foil, towels and in the cool box. Stupid question, but will leaving it rest for 3 hrs have any negative impact? Ie will it start getting cold or become hard? Thanks -
Best temp for pulling?
I have plenty of time today so i can stop my 5.6lbs pork butt at any point between 195 to 205. Will it pull better at 205 than 195? Also, thinking i'll let it rest, foiled in the cooler for 1 hour. Would 2 hrs be better?? Thanks! -
Can a pork butt be too small?
I notice a lot of guys here cook amazing huge pork butts, but im only cooking for 2-3 people this weekend and can easily get a 2kg bone in butt (4.4lbs). Im thinkin 1.5-2 hrs per pound, but can a butt be too small to get good results from low n slow cooking? Looking forward to first pork butt... -
My very first WSM cook - pics!!
Baby back ribs! So happy with the way they turned out! The photo which shows 3 racks on the grill - the two outer racks were foiled 3-2-1. I think i might go 2-2-1 or 2.5-2-1 next time, but wow they were good! The middle rack was left unfoiled just out of curiosity. It was nice but i think i... -
Quick - help!!
Around at my local store now and they only have wood chips instead of chunks! Everything else is ready for todays ribs on the WSM. Am i wasting my time with chips or will they do the job if i top up every so often for first 2-3 hrs?? Thanks!- iconnolly
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- Replies: 2
- Forum: General Discussion
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Briquettes turning grey..
I've been using a weber kettle for years as a grill only (never smoked before - tomorrows my first on my new WSM!! Cant wait) but i always only put my meat on the grill once the coals had turned grey. My WSM manual tells me (and the minion method videos ive seen on youtube tell me) that i can...- iconnolly
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- Replies: 5
- Forum: General Discussion
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WSM two levels - time?
Hi there, I'm sure the definitive answer is here somewhere but I have not yet come across it. But I'm wondering if lets say I have ribs on the WSM top shelf and chicken (or whatever) on the bottom shelf, does the overall cooking time increase? Thanks- iconnolly
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- Replies: 3
- Forum: General Discussion
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New boy in class
Hi there, I'm from Ireland and am excited about my 47cm WSM arriving tomorrow! Looking forward to some low n slow baby back ribs on Saturday! So much information on this site that I can't decide on the best way to cook em! Any tips appreciated!
