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I remove the salt except for a few teaspoons and salt the meat separately.

Michael, any chance the fuel could be damp? How much fuel and what kind did you use (lump or briquette)? How many lit did you add to the top of the unlit? Are you filling the charcoal ring? Vent settings? The WSM will go 15 - 18+ hours consistenly on one ring of fuel using the MM (with new...

Jim, thanks for the tip about the Clackamas Cash & Carry. I get down to Clackamas quite often and will check it out. What's their price on baby backs? Are they as good as Costco's? Tyler - welcome and good to see another "Greshamer" on the board. I've threatened to go to White's for years...

Jim, I'm in Gresham. I tried the Division Cash & Carry when I was looking for pork butts and didn't see any fresh meat there at all--only frozen. Did I miss it? Costco doesn't seem to have bone-in butts so I have been going to Freddy's for those. I've looked at Mall Wart but haven't bought...

Hi Jim, good to see another Portlander on the board. Was curious why you are going with lump over regular Kingsford (I haven't tried lump yet). What did you smoke? I didn't find much affect on the temp when my WSM was new--I don't think it's a major issue. This weekend I'm hoping to smoke 3...

Rob, I agree. 12 has worked well for me for several cooks. It'll get you 18 hours on a full ring of charcoal in good cooking conditions.

Dave, for the ribs it sounds like you may not have cooked them quite long enough. What test did you use for doneness? Some folks like them fall off the bone tender and that takes a little longer.

Jeff - so how would you compare the overall quality of the boneless with the regular baby backs? Are they equally tasty? They appear to be a better value dollar-wise and if they taste as good--sounds like something to try.

David, Ryan, Tony & Doug - thanks for the tips you provided for handling pans on the lower grate. This is a great site.

Also, maybe it's just me but those disposable foil pans have to be supported underneath when there is food in it. If I had a big batch of beans in a large foil pan and placed it on the bottom rack of the WSM, I would think it would be tricky getting the pan out of there without it collapsing...

Thanks Rusty for the helpful description of the differences between the two temps for fatties. Makes me want to experiment and try both. Can fatties be frozen for later use?

Rusty, congrats on your successful cook and welcome to the board! I was interested in your comment about bringing fatties up to 195 instead of 165--that's a lot of difference. Now I've never smoked a fatty before so forgive my ignorance. Can you be more specific about what you mean by better...

Rick, I too did a recent 18 hour cook with one ring of coals (new K) but only used 12 lit to start it. Like you, it was still burning when I took the butts off. Not sure why Rob was having such a short burn time and low temps. Almost sounds like some liquid got spilled on the coals...

Craig, glad your backs came out okay even if they took a lot longer than you planned. I, too, think your thermometer is off as baby's shouldn't take more than 5 or 6 hours--at most--but they're done when they're done. Also, your comment that they tasted good even after reheating is...

No. Not sure why you would need it. Just lay the pizza on the grate. Also, grilled pizzas require 300-350 degrees in my experience to get the crust done and browned and also to heat the toppings adequately. So you'd have to fire up the smoker quite a bit hotter than normal smoking temp.

Tom, welcome to the board. I did 2 butts over a brisket flat last weekend. The brisket took about 11 1/2 hours and the butts took about 18. I used a full rack of unlit new K and placed 12 lit on top. I started cooking right away without waiting for the cooker to get to temperature. The fire...

David - thanks for the tip. I'll check out the Gresham store next time I'm smoking butts and brisket. That's one store I didn't think of.

Anton, that sounds like a great idea. Think I'll give it a try next time. Thanks for the tip.

Kevin - so is a Maverick Et-73 a bi-metal therm? (I'm at work or I'd check the box to see what it says).

Dave, thanks for the "play by play" on your overnighter. It's always interesting to read the details of WSM cooks-- I learned a lot from your post. Glad they all truned out good for you. My first cook with the new K was not great--huge temp spikes. But I'm thinking I must not have had the...