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I hang ribs in my wsm usually, generally I don't cover, I run about 275-300 degrees, takes about 4 hours for Babybacks and maybe 5 for spares.....I don't go on time, they are done when they pass both the bend test and the toothpick test.....on the rare ocassion I wrap, I will use butcher paper...
I ordered mine off amazon, get the "pink" butcher paper that's rated for cooking, nothing waxed or anything like that....definitely get the 24" wide roll.
Wrap the pan, then fill it with water...puts a barrier between the pan and the dripping/water makes clean up much easier since you don't get that crusty buildup ring as the water evaporates.....that being said I don't use water, if I use the pan as a deflector I cover it with foil to catch...
22 hours......man, cook hotter. I used to do the overnight thing but sleep is important these days, I aim for 300ish degrees, put a 9# shoulder on at 7-8am and I'm eating dinner by 5:30.
Temp is a guideline, some briskets probe tender at different temps. The connective tissues break down at temps above 165....but it's not instantaneous, it takes time. Theoretically you could pull your brisket at 185, hold it at that temp for a while and have it probe tender with the temp never...
I can feed 20+ people easy peasy in my 18" wsm...the 22" would be even easier.....the pbc is another excellent option maybe a little less versatile than a wsm though.
What temp will you be running? I usually do beef at 275-325 and chicken at 350ish....id probably time the cook so I can have the beef off and resting and then get my temps up to cook the chicken while the beef rests.....also, when doing beer can chicken I'm a fan of an empty beer can....the...
Honestly most grills don't need to be seasoned before use...larger smoker made from heavy and essentially unfinished steel do so they don't rust but most store bought gas and charcoal cookers (like webers) are made of finished metal....webers come with a porcelain coating. These surfaces won't...
Water pans are a fail-safe for small cookers...they are a heat sink that helps control temps in a relatively small cooker like a wsm....i don't use water unless I'm smoking bacon or cured sausage, and then I'll use ice and water to keep temps way low.....otherwise I'll wrap the pan in foil or...
Offsets do better burning sticks not charcoal. General rule of thumb is to add a split about every 45 minutes to maintain your coal base and keep temps in range. Don't get too hung up on shooting for a particular temp, don't fight the pit. You can BBQ at 225....you can also BBQ at 325. I'd say...
I was in the same situation and I ended up getting the 18 and have been really happy with it. I bought the weber hanging racks ($25) and that system really works well. I can hang 6 full racks of ribs very easily, they cook right over the coals, pbc style and it works really well, can hang...
Generally the only side dish I smoke is beans....for the most part I like my sides to not be smoked and kinda contrast the smoked meats, or else the smoke just washed everything out. I do know some people do smoked Mac n cheese, smoked portabellas and other veggies
Typical BBQ temps + wet brine= rubbery skin
Skip the wet brine and do a dry brine or no brine, cook at temps 350 or higher and you're skin will be crisp.
After trying all different kinds of rub recipes over the years I've started doing this...I make a large batch of a basic, sugar free rub which I use as a base for adding different spices for each cook, if I'm doing ribs I'll add some sugar and other spices, for poultry I leave the sugar out and...
Cherry is a middle of the road btu wood, not in the same league btu wise as oak, hickory, hard maple etc...Apple is actually very high in btu's higher than most oaks and is up there with hickory and mulberry. My guess is your cherry wood wasn't as dry as the other woods you've been using
Call weber....they've been know to replace parts no questions asked, figure out what parts are out of round and call them up, they are the rare company that still has excellent customer service.