Recent content by Byron Childress

Hi Miles and Larry: I thought the factory lid thermometer registered a lower temp than on the grate as well. That's why I was trying to keep it around 205. Everyone seems to be saying 225-ish on the lid is what I should be aiming for so I guess it's worth a try. Thanks. Byron

Good question, I don't know if I had spares or bb's at Central. I'll give BB's another try this weekend with the help you-all are giving me. Weekend after next I'll give spares a try. And will surely be asking for more advice. Thanks. Byron

Hi Mitch: Thanks, I for sure don't want mushy ribs and it's not like these were terrible but they ended up on the chewy side. Still pulled cleanly from the bone, but were chewy. Central's ribs that I tried in Memphis last week were much moister (greasier) and really fell off the bone easily...

Thanks, Larry. Sounds like I need to plan for higher heat, less time, and some foil. I really appreciate the help. Byron

Hi All: Just did my second ever cook on the small WSM and was a bit disappointed and am looking for some advice. I've only done 2 cooks so far and I've been experimenting with baby backs both times. First cook: Last weekend I did a 5 hour cook (4 racks of ribs). I opened it up only at the...

Hi All: Did my first cook yesterday (4 slabs babyback ribs top rack and baked beans on the bottom rack). Very happy with everything an used my smokers log to keep track of a few lessons learned. I've got a couple of pics....including how I have the WSM set into my fire pit patio...

Hi Scott: I'm in Cibolo....look for the smoke starting about 6 am Saturday morning. See ya

Hi All: Just got my 18.5" as a belated Xmas gift. Put it together yesterday and plan on trying ribs this Saturday using the many helpful hints and recipes I've seen on the site. And oh, BTW, we have patio furniture with a circular metal table that houses a removable fire pit/basket. I...