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I can't seem to visualize what Bryan is saying either, but it would seem to me that if the St. Louis style ribs have been cut in half lengthwise (i.e. between bones) that you should be able skewer them in half-circles, stand them up and put the skewer through the meat on one and and then through...

I have a cheap-o Char-Broil gasser too and what I do is put the chips in a foil pouch with holes poked in it or in a small aluminum bread pan. I then put the left burner on high and put the chips over that and run the right side as low as possible or off and put the meat on that side to cook...

Yeah, go for it. I did ribs my first cook on the WSM and they came out great. Only real problem I had with the WSM was getting the temp down. I used the standard starting method and then put the whole thing together empty and put the smoke wood on and then waited until the smoke wood burnt...

Nice job on your first brisket! I haven't done one yet. Some good advice, especially about not putting yourself under pressure the first time you try something. I'm not following your advice tomorrow when I do my first prime rib, wish me luck.

Nice job! I just did one of these last weekend it turned out great, but a little salty too. Loved the picture of your dog thrown in!

@Jim: I've been following the threads on here and looking at the DigiQ II vs. the Pit Minder myself. Like you, I'm mostly looking to control the temp of the cooker. You'll have to let us know how it works out.

Smokinglicious.com certainly does have a good selection, but the prices seem a bit high to me. I'm a bit lazy and haven't checked out the local firewood guys here, but my local Lowes and Home Depot only seem to carry Hickory and Mesquite. Home Depot used to carry apple, oak, and cherry as...

I'm a little late, but here's a link to the best cornbread I've ever made and it's cooked in a cast iron skillet with a nice crispy bottom: http://thepioneerwomancooks.com/2007/08/beans_and_cornb.html Many other good recipes on her site as well.

@Jay: I just did my first buckboard bacon this last weekend and mine looked a bit like you describe with some pink/red spots in areas that were folded closed, etc. I just figured it was due to the fact that it wasn't exposed to oxygen the whole time like the rest of the meat. Like you, I know...

@Mary M: Thanks for the heads up on bbqwood.com. That looks like a great site.

Good info. If it turns out good maybe I'll post some picks.

I've just put the buckboard cure on 7lbs of pork butt. No big deal there, but I am wondering why we can get away with cooking/smoking the pork butt for much less time (and a lower temp) when doing bacon than when just smoking? Don't we need to hit the same temps for the same times to produce...

What about filling the water pan with Porcelain Briquettes and putting an aluminum drip pan over that?

Thanks for the info guys. I bought it and will pick it up Saturday. Even if I don't end up using it with the WSM, I'll have a nice grill.

Where could I get one for $119?

I'm assuming you are saying I'm right about the mod working the way I think (i.e. being a no-brainer where I just stack my wsm on the one-touch platinum), but that the cost plus gas is too much? Where can I buy the 18 1/2" one-touch platinum cheaper?

I'm not real clear on this mod, but does the middle section and top of the wsm just fit on this grill replacing the bottom section of the wsm without mods? I found one used for $50, but it's 2 hrs away.