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Yes, everything looked great until I saw some ML in the cooler. The fact that you can drink 22 bottles of that and still post here is proof that that is NOT beer.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm still struggling with ribs. This is only the second time I've cooked them. The first time they were good but didn't fall off the bone like I want. If you have ever had...

Smoked some pulled pork which came out incredible. My mom shredded the prok, my wife made the sauce and my sister made some cornbread to go along with it. My brother smoked some ribs for the first time and I also had the 22 1/2 SOT going with some marinated chicken thighs. Its also my dads b`day...

Pulled Pork takes about 16 hours for a 9lb. piece. The way I work it is to put the pork on around 10p and take it off around 2p the next day. This is perfect for those Sunday BBQs where you eat around midday. (Still trying to figure out why everyone eats at a different time than usual on...

Before I had a thermometer, smoking ribs on the WSM was a nightmare. Afterwards, I`ve been able to get consistent results. I purchased the Tel-Tru BQ300 just in case you were wondering. Peace, EB

Thats funny. I love ribs when they`re that tender. You`ll find your groove, keep smoking.

I never heard of ABTs until this thread. Amazing! I will have to try them sometime but I`m not looking forward to the aftermath... the name has to imply something not so pleasant. Right?

Forgive my ignorance, but what are ABTs? They look dee-lish.

I know how you feel! I actually found apple, maple and cherry wood at Whole Foods but I`m not sure if they`re in every state. btw- apple wood with chicken is a beautiful thing.

I second the Cornish Hens! Easy to make and you should be able to stick two of them on a Smokey Joe. I`m going to Cape Hatteras, NC next week and bringing my 22 1/2 Silver One Touch! Enjoy!

Yes, Larry hit it on the head! I usually advise friends to reheat for 25 minutes at 250-275. Then let them sit for about 10 minutes before serving. I think you`ll enjoy the results. I made 6 racks yesterday for my 15 co-workers dinner last evening. Not one rib was left! Also had some sides...

First off... WELCOME! I would actually do the ribs a day before because they usually taste awesome 24 hours later. With the chicken, I would go with legs and thighs because its tastier and easier to serve than breasts. Try marinating them in some olive oil, fresh basil and garlic.

I figure half a rack for men and 1/3 for women. Thats if you have lots of sides. If you only have one or two sides, I would say one rack for two people. I`m smoking 6 racks on Wednesday for my co-workers. There will be 16 of us in total. I`m also making burgers and dogs, with loads of sides...

Love your story! I BBQ about 3-4 times a week but my neighbor has this habit of going out the same time as I do and throwing his lighter fluid on his Char-broil... I know... I`ve considered introducing him to the chimney starter but something tells me hes not interested. He usually starts about...

I made cornish hens again last evening for the second time. However I did not use my WSM. Instead I used my 22 1/2 Silver One Touch with Kingsford Charcoal and Apple Wood. The internal temp at the breast read 165 when I removed them from the grill and then I let them sit for a good 45 minutes in...

I enjoy it warmed up with some sauces and some day old mac and cheese. PP is so flavorful, its hard to beat.

See?! That was what I was thinking and then I heard others do so I started thinking there was something wrong with me or that I was just disgusting. I actually think its good to leave the smoker as is so it earns its own seasoning/flavor. Otherwise, its just another smoker.

I`m grilling this evening (what else is new?) so I`ll probably throw the grates on my 22 1/2 afterwards.

Got it thanks Chris. Newbie here so I`m still learning the ropes.

thats strange...