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Could it be that the ends of the ribs are just getting more heat than the rest? Are they overlapping the area blocked by the water pan and getting a little direct heat?

Dang Vince!!! You guys are freaking amazing!!

It also depends on what temperature you cook at. If you cook hot and fast you will pull at a higher temp that lower and slower. Weather you foil can also have some impact on IT doneness as well. That being said, if I am cooking at 250* a good rule of thumb will be between 190 and 195 IT in the...

For all you lump users out there, I am thinking of doing a HnF brisket using lump in my 22wsm. How much burn time will you get out of a full bag when cooking in a 22 at 300-350? Thanks,

That looks exactly like what I used to get when I lived in Veracruz!!!

Just thought I would send out some huge bbq props to Vince and Alexa from Rhythm N Que. In their last 4 contests they have 2 grands and 1 reserve grand, and they qualified to go to the Sams club finals in Bentonville. Way to represent guys!!!

Oh yeah!!! Looks delish!!! P.S. Congrats on rooting for the second best team in the great state of Utah...Go Aggies! :)

Que saboroso!!! Se parece El Chorizo que tenia cuando estaba viviendo en Veracruz!! Es lo mejor! Looks awesome...Reminds me of the time I spent in Veracruz!

Two of my all time favorite things...Pulled pork and tacos!!! Looks fantastic!

Me encanta un mole saboroso!!! Se parece bien delicioso!! Salud

Way to get him started off right!! Burgers look mighty tasty too!

I just drooled on my keyboard... Looks fantastic.

A...wait for it...MAZING!! Looks so good. How do you keep the cheese from falling out during the cook when it melts?

Looks awesome...Gotta get me one of those!

Thanks everyone for the comments...@Wolgast...It's pulled chicken.

Looking forward to the upcoming season. Just a little chicken practice to get things started.

I have come to the conclusion that it was a combination of used charcoal and a pretty full load of meat. Between the two, it amplified the situation. Thanks everyone for your input. Brad

Hi everyone. I was doing some cooking on Saturday, and had a real hard time keeping my temps where I wanted them. They were running way low. I was trying to cook at 275, but initially 200 was a stretch. I think it might have been a few issues...First, it was 20* outside. I was using a TCD. I had...

It sounds to me like your pit might be out of round. When you close all of the vents and the top vent can you extinguish your fire in a pretty short time?

Hey everyone...I hope you all had a great Memorial day. On saturday I was doing a rib and chicken cook, and got in a bit of a hurry and didn't empty out my ashes from the previous cook. (Ever since I put my pit back into "round" I can smother out a fire like nobody's busines) I lit my fire (mm)...