Recent content by mjlinss

I never wrap my ribs as I don't like them fall off the bone. Electric smokers are going to be a pretty dry heat, I'd try spritzing with a mix of apple cider and apple cider vinegar once every 45 minutes or so. And possibly put a water pan on the bottom rack?

If you're ok with spending the money look into Saber. Great grills!

I take mine egg (other brand but you get the idea) to about 700-750. It takes about 4-5 mins at those temps. I don't mind 11 minutes for 1 pizza but we typically throw at least 3 or 4 on and that gets to be an hour total.

Yep, this is the link for the Large BGE size... Large Kick Ash Basket-KAB-LG-SS I recently also bought the kick ash can (you can see it on the website) and so far after 2 long cooks it's made clean up very easy. Just shake the basket and then empty the can in the trash. I do still vacuum out...

After several hours small pieces of charcoal get caught in the holes on the sides and the charcoal grate. I had it happen once or twice as well. I bought a kick ash basket and have never had an issue since. Well worth the money!

If using the cart you are fine with just the cart under it. I have the same type of setup and have no issues from heat or charcoal staining assuming I take my time dumping the ash. Now spills from sauce and fatty meat is a whole other issue...

Check out Grilla Grills. They have a few different options for Pellet grills. The things are made like tanks and customer service is top notch. Hopefully you'd never need it, but with electronics on a grill it's inevitable something will come up. No wifi yet, but it's supposed to be...

Looking for a piece of advice...my old gas grill is finally ready to be retired, the grates are rusted through (using Grill Grates on top of them for now) and I can physically see the flames through cracks in the side. So I'm looking at 2 different Weber options, the Spirit 310 and Genesis 315...

If you get flame ups, just close the lid for a minute, it will put them out. Kamados are designed to cook with the lid closed. You can still get crazy hot temps with it shut

Use the grate probes for true temp, but 225 or 250 will effect how long it takes, but not the results. On mine I get the dome thermometer to 250, open a beer, and relax! It'll turn out great no matter what temp you go at

You can put 2 on the top grate but I've never had a problem with them on different grates. If you're using a diffuser (conveggtor or whatever they call it now) it should be fine. I've done 2 pork butts on separate racks and they were done within 15 minutes of each other

I had one the first year and it moved and rolled on me and the cleaner kept getting screwed up there. I took it out the next year and have gone 6 years without one with 2 kids going up and down many, many times each day. No issues

A couple of things I do...One, let the wings dry uncovered in the fridge for at least an hour to dry the skin thoroughly. That really helps get a crispy skin. Also, evenly coat with a little baking powder. I don't always do it, but it works really well. My usual method is Grill them indirect...

Typically I put will add some lump in the bottom, add some wood, top off with lump. I try to have wood chunks spread evenly throughout the charcoal. I then light it and leave the lid open for a minute or 2 just to make sure it catches. Then I close the lids and open the vents all the way...

Shoulder is probably the easiest meat to smoke. Set it at 250 and cook until about 195 internal, or a probe slides in like butter. Wrap, don't wrap...up to you. I never wrap because I'm lazy and have had nothing but great results each time. As for Meatloaf, I've done many on the grill. I...