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Also Live within 15min of BBQ Guru, Wicked Good is exactly what it is called and more. should be called Bad A$$ charcoal, but I agree some of the pieces are still in huge log forms which need to be broken up, but like others had said, still better than too small...

Yes I do this all of the time, Briqs are easier to light i the chimney then when doing long cooks I fill the chamber with lump and then add the lit briqs, great combination

--Thanx Scott,James and others for your advise. Here in Costa Rica a 8lb bag of Kingsford Charcoal costs around $13.00, so, hopefully an ATCS can save me some money by using less charcoal. How do you guys feel about using the non-burnt Charcoal on the next cook??? I know that many BBQ experts...

---Recommend "Whatcha Need to Know to BBQ like a Pro" by Ron Lutz. Has some really good information on how to set-up your WSM and some excellent recipies for BBQ. Rick WSM Classic, OTG </div></BLOCKQUOTE> Thanks Richard, I will check it out!! </div></BLOCKQUOTE> --Dante, your very welcome...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Richard Diaz: When I don't have time to make my own sauce I like Blues Hog, Sweet Baby Rays and Stubbs. </div></BLOCKQUOTE> I gotta agree with ya...

Quote: Smoking in pans is very convenient, but I get uneven browning, smoke, and bark when cooking in pans start to finish as Mixon teaches in his book. As to the rub Mixon uses for baby backs, if you have it, please share. Like so many of the other recipes in the book, the baby back recipe in...

Yeah, that's the book I was trying to remember! Only available as a used book, apparently. Whatcha Need to Know to BBQ like a Pro I forgot...Ron asked me for a quote, and it's on Amazon: Thanks Chris just bought this from Amazon used for $5 including shipping Regards, Chris </div></BLOCKQUOTE>

---Recommend "Whatcha Need to Know to BBQ like a Pro" by Ron Lutz. Has some really good information on how to set-up your WSM and some excellent recipies for BBQ. Rick WSM Classic, OTG </div></BLOCKQUOTE> Thanks Richard, I will check it out!!

Yes I have gone with a clay saucer in my 22, I found a 18" in a local nursery here in Bucks County pa. fits fine and works fine. havent done enough with it yet to know if ,clay saucer is better or foiled pan or pan with water, too many choices too many different opinions from people, just gonna...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don J: I have a DigiQ and has worked very well. If y ou don't need the food probe to control the pit then I would look at their new PartyQ model. It is...

I have the PartyQ, hasnt done me wrong yet, I done about 5 or 6 long smokes without changing batteries, it will let ya know long before they are dead when they are low, and like Auber the customer service is second to none.

Thanks for the tips guys!!! I actually returned it this morning, I really wasnt liking the cooking in pans part of the recipes. I also didnt like that in EVERY recipe, it would give you option of "Basic Rub" or Jack's Old South Rub, which of course you had to buy! I did get the Chris Lilly book...

Just bought the Myron Mixon Book Smokin' and it seems pretty cool, all of his recipes call for cooking in a aluminum pan ribs,brisket, butt, everything in a pan, anybody cook like this? Also saw the Weber's Smoke cookbook as well, didnt page through it anybody own this or have an opinion on it...

Thanks Al!! I live right down the street from BBQ Guru, love that place.

Yes..me too.new charcoal in the chimney and the leftovers in the ring..

I mean 5hrs at 230/250 should be pretty close to done,could easily have gone 6 or 7 hours,If it was as windy as you said ,that probably was the factor and they sound like they were under cooked, but yea forget the bend test, use the toothpick test with conjuction too how much the meat has pulled...

Thats how I finish my ribs ALL of the time!!!

I mean they would still be hot if you followed the guidelines as stated by you and Mike above, but would they be soggy ...no,but the bark would defintely be soft, but still good. I mean its not a competition!! As long as it tastes good,thats all that matters!!

Hey Al thanks for the response, I did everything you said minus the empty water pan , I know you don't have to use water in the Pan when using the guru , because the water usually helps control the heat , but it should not run hotter if there is water in there it should actually run cooler. I...

Hey guys again thanks for the comments , so it is 1am here I am doing an overnight cook to be done at 10am. Smoker running hot at 260. I have my ATC set for 230, i literally now have every vent closed now and it still has only dropped 3 degrees in half hour.. Water pan full. Minion method with...