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What others have said above. Look at them the same as you do when you part out a chicken. They aren't "trimmings" really IMHO. Since if you weren't doing St. Louis cut you would be cooking everything together as a slab - correct? So you do the same thing as if you were doing a whole slab and...

What Tim says. I tend to use less lit but that's just personal preference.

Ditto. That is directly involved in overall draft in the unit. I would look to that also and leave it open during your next cook, controlling the bottom vents as others have suggested. Hang in there. The WSM is a great cooking/smoking tool. Most time the first use has more problems with temps...

Can't say much about Humphrey Briquettes as I only have used their premium and just for doing minion starts, else I use Royal Oak for that since it's more readily available. As far as Anthracite Coal - if that was a binder I probably wouldn't care as Anthracite was cooked on in kitchens for...

And that is exactly what I did. Loaded the charcoal ring with lump. Lit 8 TJ's briquettes in the chimney, dropped them on top, assembled the cooker and started the Auber. All the bottom vents were closed and I had metal hole plugs in the other vent holes where the fan was. Top vent was at 50%...

Nice cook - well done sir!

I liked the concept actually. And often thought of the technique of raising the level with bricks. Other grills give you that ability wihtout the bricks. One of the reasons I like the idea/design of a Santa Maria style grill. Hmmm the herb brush - maybe I would "beat" or "bruise" that too to...

After one cook, I would have to echo Dru's sentiments. I cooked Pepper Stout Beef on Friday and had the Auber set to 250° for the better part of 4 hours and it never deviated from 247°- 251°. My only issue was the inability for it to maintain 350° even on the old 18" WSM. Could only get to...

Dawn Power Dissolver if you can find it. It comes in blue spray bottles. Spray on, wipe with a damp sponge, wipe with a non abrasive bad to clean up the thicker spots. Rinse/wipe off with a wet sponge and towel dry. Works great on the Performer table as well. Really nice on stainless. Have to...

Ditto

Ditto on the ET-732. I had the previous model before hand. They work great IMHO and free me from a lot of manual checking when I'm doing other things around the house or working in the indoor kitchen. Handy tools. I do have to say I'm a big fan of ordering the longer heavier duty probes they...

Everyone else has covered the bases, so nothing for me to add really. Have to say that I'd like to combine Timothy/Bryan S. style with Kevin's chile/mayo treatment. Had a lot of good corn lately. Time to get some and cut from the cob and play with the cast iron on the grill for next batch. In...

I cook with lump mostly. The times that I need to add fuel I just load on some lump through the side door without issue. Never bothered with lighting it at all. Usually I load the ring up for every cook as I snuff out the fire when done and reserve the unburnt fuel. By simply loading up the...

Hey Bob - thanks. I have Ruhlmans book so I'm good.

Same here. I like the other techniques as a fun thing to do, but in the end the standard works just fine for me.

Agree with Lew. In addition, another thought. If you are diligent about closing all vents after you are done your cook you really don't need to worry about how much fuel to put in the ring. Here's why. You put the fire out when you are done cooking. Next day you shake things out and put the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy: Right away on both meat and wood. Tim </div></BLOCKQUOTE> Ditto for me If you are looking for that nice smoke ring. Understand that the...

A simple mod is to light a chimney of lump. Set a grate right on top and cook your steak right on that. You will be about 1/8 inch or so from the fire without touching it. Admit this is another technique altogether but thought it good to mention as a "compromise" to setting them directly on the...

Lew is right. Thing is it's also important to know if the items are the same? Are you mixing say a rack of ribs with a chicken? Assuming say you have two pork butts, one 4lb one 7lb. The cook time would essentially be the same for each piece. I.E. the 4lb would most likely be done first, the...

Sounds like you did just fine, congrats. A good tip as far as the salt is to leave it out of the recipe. You simply add the salt by it self first to the surface, you don't need much, but simply to taste. Let it sit for a few minutes. This will "sweat" the meat and bring moisture to the...