Recent content by YoMoma

I`ve made ribs before but never used the St. Louis style cut before. Everyone says the extra rib meat that you cut off, cooks differently. I`m sure it cooks faster, but never have I seen a video tell me how to cook this specific part of the rib. What would be the instuctions for cooking this...

Dledmo, what are your opionon of the Char Broil brand of gassers that use infrared tech to cook with? Dont know any model numbers or names, just wondered if you`ve heard of them. Got a friend who bought one for over $500 at the local Menards and he likes this grill.

I`ve looked at the Weber Spirit grills and they look solid. I`d rather have a 3 burner model so I could cook some food indirectly, easier, but that likely will go over my $500 budget. I know the Spirit models are Webers entry level grills, but they have to be like night and day compared to the...

When I say grill build, I mean the quality of parts used to "build" the grill. As in thicker metal, porcilian coated steel or stainless steel. I`m just looking for a grill that will last many years rather than one that will only last a couple years. Hense the "SS" reference, hense the "newer...

I see. It`s time to make fun of the inexperienced griller. Well, not all of us have evolved as fast in our own grilling world as you have in yours. I thought it was a legitimate question to ask about grill build quality.

I think next year I`ll be needing a new gas grill. Got me my WSM smoker, and charcoal kettle grill, but my small gas grill is just tired out and I`m ready to step up and pay a little extra for a better quality gas grill next year. Things I`m wanting in a new grill... 1. A grill that wont flare...

Will bring the temps up better than nothing in the pan?

Ok, it's done and I've sampled some. I could have done a few things differently. Like not using any water, I think I could have got the temps up a bit higher. Used 2 chimneys of charcoal, with one being lit. Had the temp to 350 before the meat was put on, but couldn't get it any higher than 280...

I've stirred the coals once from opening the side door, but couldn't stir too much with the little opening. Temps never raised after that. Think my main problem might be that I used too much water or just used water in general. Lid temp shows 280 right now and it's never gone over 290 at all...

I'm having a hard time keeping the temps up. I used 1 chimney of unlit charcoal and 1 chimney of lit charcoal. Nearly 2 hours into the cook and struggling to hit 290 after getting it to 350 before the meat went on. I've added 2 handfuls of unlit charcoal since I've started. And the dampeners...

At 300 to 350 degrees, when should I first check the temps? I don't want to be opening the pit a lot. And at what point should I comsider applying the BBQ sauce? And yes, I will take pictures to post..

Need some advice here please. Never smoked on my WSM yet, but plan on it tommorrow. Making 2 Spatchcock Chickens. Question, I should brine this chicken before smoking, correct? If I can find an enhansed chicken, could I bypass brineing? Some on the board here have told me to cook at around 350...

Yes, a very nice heavy duty cover was included. What temp should I have the pit at? 350 or lower? Planning on doing 2 spatchcock style.

Finally received my WSM and have it together now. I noticed an oily feeling on some parts and wanted to know the general concensis on if I need to just wash it out with soap and water or fill it with charcoal and heat it up before I cook meat in it. What are your opinions?

Jackpot!