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Smoque is ok, their brisket is the best thing they do imho. With that said the only bbq in Chicago I will actually pay money for is @ Honey 1. Spares, tips & links. Honey 1 BBQ 2241 N. Western Chicago, IL.

I always start out with a fresh ring of lump when using the WSM. for consistancy mostly Any leftover lump from a previous smoke gets tossed in the chimney starter & I use it up that way.

thanks Jim, a bite of the salted grilled jalapeno, and then a bite of one of the tacos taco was great.

that too bad Chris, I set up a catering business in January that hasnt sold anything yet(just doing menu planning stuff now), and preregistered online and had the paperwork waiting for me. All I had to do was show my state of Illinois tax id Certificate and was good to go. pre registering...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark Deutscher: Looks great! What all do you have on there? Avocado and feta? Clark </div></BLOCKQUOTE> thanks, just raw diced raw onion...

some arrachera(marinated skirt steak) tacos: high heat: finished arrachera: tacos: good lunch, WSM doing some stuffed chicken right now.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> For guys that have used both, how does the briquettes vs lump, without using smoke wood, flavor the food differently? </div></BLOCKQUOTE> 99% of the time I use RO lump...

spares are $1.59 - $1.79 lb @ my RD. Babybacks arn't even $3.99. they are $2.49 - $2.79/lb. really interesting the price differences in different areas of the country.

interesting the variations by store. the RO lump I get for $8 a bag is 17.6 lbs, and is the American made RO lump. Im running low on that and ribs, need to make a trip this upcoming week to stock up.

nachos ABT filling tacos enchiladas adder to gumbo Vietnamese spring rolls

Not sure about your chances of getting a membership. I had to bring my State of Illinois Tax ID number certificate when I got my membership. Pre-register on line if you can, and get a $25 coupon good on your first purchase of $100 or more(easy to spend $100 there). I really like the pork...

+1 for "Low and Slow" by Mr. Wiviott, very good book to read, and he is an even nicer guy to talk bbq with. I also like Peace, Love and BBQ

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: Competition worthy Jim. Always nice when the wife likes them too. </div></BLOCKQUOTE> thanks.. Hopin she lets me keep doing them.

THanks Rondo, I really go back and forth between spares, and BB's. I like all the trimmings you get with spares(tips skirt), and the flavor they have. But there is just something about BB's I really enjoy. Thankfully I dont have to choose one or the other right....

thanks, the rib rack is ok, and fits the spares better than the bb's(I had to remove a few of the slots to get the bb's in. THe rack also fit better on the bottom rack of the WSM, it was a tight squeeze to get the bb's on the top rack of the WSM at first, much easier after a few hours afther...

Did spares last weekend, and BB's this weekend. Really practicing alot for this years rib competitions. Spares were from Restaurant Depot, a 3 pack. Slathered in mustard, rubbed with my rub. I used a tart wash with Jim Beam as an adder to spray them after a few hours in the smoker. No foil...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K: Steve, I'm with Paul, I don't spritz/mop my butts. </div></BLOCKQUOTE> I agree with these guys, I dont mop or spritz 99% of the time. I...

most WSM owners I know use lump, and lump only. I used Kingsford competition briquettes once, and thought it was ok, way too much ash. I just did an overnight smoke of 17#'s of pork butts. Temps were in the teens and low 20's with a decent breeze. Got a little over 9 hours out of the first...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G.: It got to 140 in reasonable time. Right now it's at 172, so I might wait until 3 to see if they reach temp. If they're at 180 would it take...

id maybe be concerned with how long it took those butts to get from 40 to 140. food safety guidelines want the meat to go from 40 - 140 within 4 hours. good luck.