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And that temperature would be???????? Meat temperature, correct???

E6??

Agreed concerning the snake. But with such a long cook, I'll do these beef ribs on the WSM.

At the six hour point the ribs were sauced and eaten. Although they tasted good they could have used another hour of cooking.

6.5 hours we're comin' off shortly.

@Darryl - swazies I delayed foiling them to get extra bark. They were foiled with sauce around the 5 1/2 mark and will cook for another hour at least.

@5.5 hours sauced and foiled for up to another hour.

Five hours and meat at 156F uncovered and unsauced.

Four and a half hours, perhaps ready for saucing and foiling?!?!?!?!

Time at 4 hours and the ribs refuse to separate. Meat temps at 154-156F depending on probe placement. Perhaps foiling at this point?!?!?!??!??! And trap some moisture for steam and tenderness.

Now meat temp as measured by my new Thermapen Mk4 is between 152 - 156F depending on placement at or from the center of the rack. Elapsed time around 3 1/4 hours. Lid temperature around 260F.

'Bout 1100 hrs EST was the starting time. Time is now 1405 hrs. Temp fluctuates 'tween 235F-300F and again, it's a bit of finagling to keep it below 300F. Takes some effort but the ribs look good. Lying flat on the grate, the one side away from the basket has shrunken down about 1/2 inch on...

Two and a half hours approx elapsed time. Thanks to the video you indicated all briquettes were transferred to one single basket and replenished every 60-90 minutes with 3-6 briquettes.. Temperature holding steadily at 260F with both vents opened at approx 1/8th or so. Takes a little bit of...

Good info. Sounds as if one basket full of briquettes suffices with replenishment (3-5 briquettes) after each hour.

Okay it's ON. Two char baskets just over half filled with half lit briquettes. Bottom vent 1/8 to 1/4 open. Top vent set to less than 1/4 open with temperature steady at approx 300F after 20 minutes. I anticipate the vents being micro managed and the addition of unlit briquettes after 60-90...

It may be cheaper to purchase a butt to slice into steaks than buying the steaks outright. They go quite well with dill weed and garlic.

Sounds like mine will take 4-6 hours as 220-250F shown here. See preceeding photos of the raw stuff.

@Jeff Boudman @Darryl - swazies No SNS. Just Kettle plus two Weber baskets. What's the easiest way to upload photos to FB from my iPhone 11?? I'm learning this stuff. Here are photos of the ribs:

Sounds likke a minion is in order, three or four lit coals thrown into a basket perhaps full of unlit briquettes. THE MYSTERY DEEPENS alluring those into its dark abyss.

I'm missin' something therefore. Cooked in a 22 inch kettle.