All Things BBQ

Talk about art related subjects here. Post lifespan is 1 year.
User avatar
shoeless
Art Expert
Posts: 4788
Joined: Sat Aug 28, 2010 6:10 pm
Location: Nashville

Sun Aug 14, 2016 10:07 pm

I received a WSM for my birthday a couple months ago......havent had a chance to try it yet. :neutral:
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!
User avatar
davemfan
Art Expert
Posts: 1037
Joined: Wed Aug 29, 2007 8:27 am

Mon Aug 15, 2016 9:40 am

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.
ImageImageImage
User avatar
piper27
Art Expert
Posts: 1171
Joined: Mon Jan 04, 2016 4:52 pm

Mon Aug 15, 2016 9:43 am

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.
That's the same one I have and I love it
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
User avatar
piper27
Art Expert
Posts: 1171
Joined: Mon Jan 04, 2016 4:52 pm

Mon Aug 15, 2016 9:51 am

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
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
User avatar
bryndavies
Art Expert
Posts: 9838
Joined: Tue Dec 29, 2009 6:44 pm
Location: The Last Frontier

Mon Aug 15, 2016 12:31 pm

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.
ImageT.K.C.
User avatar
jjttdw
Art Expert
Posts: 7843
Joined: Thu Feb 25, 2010 11:45 pm

Mon Aug 15, 2016 1:29 pm

This thread is making me hungry.
NEWPORTS69 wrote:ive kept journal for very long time and ranked public restrooms because i srs hate using them, was working on an app but im not very smart
User avatar
piper27
Art Expert
Posts: 1171
Joined: Mon Jan 04, 2016 4:52 pm

Mon Aug 15, 2016 3:00 pm

bryndavies 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.
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 far
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
User avatar
davemfan
Art Expert
Posts: 1037
Joined: Wed Aug 29, 2007 8:27 am

Mon Aug 15, 2016 4:12 pm

Try some Pecan wood. It's my favorite.
ImageImageImage
User avatar
bryndavies
Art Expert
Posts: 9838
Joined: Tue Dec 29, 2009 6:44 pm
Location: The Last Frontier

Mon Aug 15, 2016 4:37 pm

davemfan wrote:Try some Pecan wood. It's my favorite.

That's on the top my my list for next time.
ImageT.K.C.
User avatar
piper27
Art Expert
Posts: 1171
Joined: Mon Jan 04, 2016 4:52 pm

Mon Aug 15, 2016 4:51 pm

Chunks or chips? I've been using chunks. Anyone have an opinion one vs the other?
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
User avatar
bryndavies
Art Expert
Posts: 9838
Joined: Tue Dec 29, 2009 6:44 pm
Location: The Last Frontier

Mon Aug 15, 2016 4:55 pm

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.
ImageT.K.C.
User avatar
erba
Art Expert
Posts: 2660
Joined: Sun Oct 26, 2003 12:00 am

Mon Aug 15, 2016 7:52 pm

I think I have a new favorite thread. Great stuff so far.
User avatar
piper27
Art Expert
Posts: 1171
Joined: Mon Jan 04, 2016 4:52 pm

Mon Aug 15, 2016 8:19 pm

I have never tried direct heat cooking with my smoker. I always go for the easy way out and "click, click, boom" the LP grill. I'll have to give it a try.
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
User avatar
SteveGo
Art Connoisseur
Posts: 391
Joined: Thu May 15, 2014 12:25 pm
Location: Tucson

Mon Aug 15, 2016 9:49 pm

If you cook any type of meat on a grill, do yourselves a favor and get a Thermapen. By far the best probe thermometer you can buy.
User avatar
caleb
Art Connoisseur
Posts: 655
Joined: Sun Oct 24, 2010 10:50 pm
Location: Eugene

Mon Aug 15, 2016 11:56 pm

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.
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.
Post Reply