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I'm sorry if my post was a bit confusing. I am aware of the different meats to smoke. I am looking for something to put on the smoker that will smoke at the same temp and close to the same amount of time. Assuming the ribs will go 5-6 hours at around 250*-275*; what else do you smoke to go...

I'm tired of just throwing ribs on the WSM. What is some of you favorite things to smoke along with ribs that doesn't add a significant longer period of smoking. Please post some suggestions and if possible how you prep whatever it is you smoke along with the ribs.

Wow, this is interesting and very impressive if it works consistently.

I have used it twice on my Weber Genesis Silver Stainless grates and it is virtually worthless. I am thinking that the grill floss is specifically meant to be used with his own solid round stainless grates. I have tried both the smaller and larger heads. The first problem is that is does not...

The "Billy Bar" is $21.75 with shipping, while the "Grill Floss" is $7.95 through FlyShark

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: Mike, simply omit the peanut butter altogether. Doggies won't know you skipped the PB The bananas and honey along with the vanilla yogurt...

This sounds awesome and I know my dogs would love them but I need to substitute something for the peanut butter. My son has a severe peanut/tree nut allergies.

I ordered one, let's see how it works.

My Home Depot doesn't have 12.25" clay saucers but they did have a 13" ceramic saucer. Can I use a ceramic saucer instead of clay?

That looks awesome. I will be trying this recipe real soon.

I really like the coffee can idea. Thanks for sharing Gary.

Well that makes sense. Thanks Jon

How often should I be cleaning the probe?

Do you guys cook with the lid open or closed with this method?

I have never had to add charcoal yet but I have come close a few times. I too was wondering the best way and now that I am running dry, I too can to the hot squat.

I may go get the 12.25" saucer just so that grate doesn't rest on saucer. That said it was the best ribs I have made to date and I too will not go back to water ever again. I got the temp of to 225* in about 15 minutes and it stayed within 5-10 degrees throughout the whole smoke. The only work...

After I foil the bottom rack now rests on top of the saucer. Is this ok or do I have to redo my foil?

I have a large amount of cherry wood that is not split but has been sitting covered for about 1 year. It is basically in very large chunks each weighing from 10lbs to 50lbs each. Usually what I do is split enough smaller chunks to fill up a couple of 5 gallon buckets. (1) Will cherry wood that...

Wow, I really like that last table too. If you are just looking for something to put your thermometer and maybe some other little stuff wouldn't this work just fine and a heck of a lot cheaper: Amazon has it for $12.99 with free shipping with $25 order.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: Close everything up WITH your ribs on the top rack. Once your dome temp hits 225'F, close your vents to 1 third open and the top ALWAYS wide...