All Things BBQ
I received a WSM for my birthday a couple months ago......havent had a chance to try it yet.
Im planning on giving it a go in a month when Ill actually be home for the weekend.
I love me some BBQ and ribs are my go to. Have been reading up on methods and rubs so will be keeping a close eye on this thread!
Im planning on giving it a go in a month when Ill actually be home for the weekend.
I love me some BBQ and ribs are my go to. Have been reading up on methods and rubs so will be keeping a close eye on this thread!
Anyone with a WSM needs one of these... https://www.amazon.com/Maverick-Range-W ... hermometer
I use one probe on the grate to get an accurate temp and usually the other in the food i'm cooking. WSM lid temps can be waaaaay off. I've seen my lid be 100 degrees off before when using my Maverick. Having accurate temps greatly helps when cooking consistent food time after time.
I use one probe on the grate to get an accurate temp and usually the other in the food i'm cooking. WSM lid temps can be waaaaay off. I've seen my lid be 100 degrees off before when using my Maverick. Having accurate temps greatly helps when cooking consistent food time after time.
That's the same one I have and I love itdavemfan wrote:Anyone with a WSM needs one of these... https://www.amazon.com/Maverick-Range-W ... hermometer
I use one probe on the grate to get an accurate temp and usually the other in the food i'm cooking. WSM lid temps can be waaaaay off. I've seen my lid be 100 degrees off before when using my Maverick. Having accurate temps greatly helps when cooking consistent food time after time.
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
This is what I use for my secondary temp checks. Super fast and dish washer safe
https://www.amazon.com/gp/aw/d/B002GE2X ... ref=plSrch
https://www.amazon.com/gp/aw/d/B002GE2X ... ref=plSrch
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
- bryndavies
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piper27 wrote:Love my Weber Smoky Mountain 18.5. I use Kingsford charcoal and start it with my chimney. No crappy lighter fluid taste and they are white hot in 15 mins. My Redi Chek is what I use to measure smoker true temperature and meat internal temp. It's wireless and the best add on investment. I use amazingribs.com for all their free rub recipes and their website is a wealth of knowledge on smoking.
I'm an amazongribs.com fan as well. I like meatheads Memphis dust rub, but I always do a slab or just salt and pepper, which while amazingly simple, it does turn out a great end result.
After wrapping the brisket yesterday I switched woods from oak to orange for my ribs, and I thought the orange imparted a nice mild smokiness that complimented the pork well.
T.K.C.
Memphis Dust is my go to pork rub. I use it on my ribs and butts. I'll have to try that orange wood. I've only used cherry wood so farbryndavies wrote:piper27 wrote:Love my Weber Smoky Mountain 18.5. I use Kingsford charcoal and start it with my chimney. No crappy lighter fluid taste and they are white hot in 15 mins. My Redi Chek is what I use to measure smoker true temperature and meat internal temp. It's wireless and the best add on investment. I use amazingribs.com for all their free rub recipes and their website is a wealth of knowledge on smoking.
I'm an amazongribs.com fan as well. I like meatheads Memphis dust rub, but I always do a slab or just salt and pepper, which while amazingly simple, it does turn out a great end result.
After wrapping the brisket yesterday I switched woods from oak to orange for my ribs, and I thought the orange imparted a nice mild smokiness that complimented the pork well.
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
- bryndavies
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davemfan wrote:Try some Pecan wood. It's my favorite.
That's on the top my my list for next time.
T.K.C.
- bryndavies
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I prefer chunks. The chips just seem like a waste. But in using chunks, those are also my main heat source for cooking with a bit of lump royal oak added into the mix. Logs are nice to for smoking depending on your setup.
Last night I put some Royal oak in the chimney, then put hickory chunks on top. I let it burn down a bit and used that mix for direct heat grilling of wings. They turned out great with good smokey flavor with the crispness of direct heat.
Last night I put some Royal oak in the chimney, then put hickory chunks on top. I let it burn down a bit and used that mix for direct heat grilling of wings. They turned out great with good smokey flavor with the crispness of direct heat.
T.K.C.
I think I have a new favorite thread. Great stuff so far.
Thanks for this, love my wsm, had it for a few years now and never really trusted the thermometer on it. I use a probe for the meat temp but this would be a better solution.davemfan wrote:Anyone with a WSM needs one of these... https://www.amazon.com/Maverick-Range-W ... hermometer
I use one probe on the grate to get an accurate temp and usually the other in the food i'm cooking. WSM lid temps can be waaaaay off. I've seen my lid be 100 degrees off before when using my Maverick. Having accurate temps greatly helps when cooking consistent food time after time.