Lou's Blog – February 2009 Archive (4)

The picture of my cooking grate with the rib rack filled with four full racks of SL cut ribs and the sides filled with the trimmings, illustrates how much meat you can get on the top rack of a 22.5.

While it cooked great in my opinion I am not enthused with the notion of using a rib rack in competition. For feeding the neighbors it worked well but it would be easier to get consistent bark and color if all ribs were flat on the grate w/o touching or interfering with how you sptriz or… Continue

What you've heard is correct. As they come from the factory the charcoal grate is too close to the lower vents and actually hits the vent tang preventing it from closing 100%. The interferance is perhaps in the range of 20% or less but in my limited experience, one cook, that is enough to make me want to fix it.



My solution is to make an "L" shaped bracket with sides of approx 1 1/2" and 3/4" inches and bolt that to the upper leg bolts inside the bottom which will then raise the… Continue

I cooked four racks of Saint Louis style ribs today and they turned out great in my opinion. Two racks were memphis style, dry rub with apple juice sprtiz after 3 hours. Two racks were Kansas City style with wet mop. The WSM worked great for my first time with one. Temp control worked well, the thermoter was close in temp to a probe at top grate level and it did… Continue

It finallly arrived yesterday. I put it together and found the following basic observations.

-I haven't used it yet, will do so on Saturday, but found it to be tight fitting and good finish with the only defect being a spot about 6 sq in on the bottom edge of the water pan where the porcelyn finish did not adhere correctly.

-I tested the thermometer in boiling water and it seemed to be very close.

-The parts seem to be nice and round and close fitting.

-The charcoal ring is… Continue