Thread: Wsm 22.5
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Old 02-22-2013, 03:40 PM   #25
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Join Date: 07-12-12
Location: Baton Rouge, LA

Originally Posted by greazyg View Post
Have you tried foiling the ribs at any time during the cook? The only reason I ask is I have a WSM and I have not tried going waterless, although I want to because I burn the living hell out of charcoal.
Yeah. Still ends up with a chewy crust for me.
22.5 Weber Kettle - 18.5 WSM - Maverick ET-732
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