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http://imgur.com/a/UH4JZ 6 racks of ribs for the office. I got there a few minutes early to get it started and we took a late lunch. They brought sides and rib money. I think we'll do it again.

I don't even need it but it was $125 on Craigslist and I felt like it was unloved. Now I'll need to put it to use!

Haven't used the smoker in a while. I thought this turned out nice. I realized after getting it ready that I haven't smoked anything since my grandfather passed away this past winter. I would always make a package for him and run it over to his house. He loved it. A year or so ago he was in...

Adding charcoal isn't a badge of shame or anything. You'll be able to see the charcoal and know if it needs more. When it burns down and looks like you need more, add a handful and spread them around, it's not a big deal. I don't like the idea of putting chicken over top of pork or beef. I'm...

Wanted to get them to 190-195. Two smaller butts were done at 16 hours. Two larger butts were done at 18. Let all rest in a cooler for a couple of hours before pulling. Freakin delicious. Everybody was happy. I liked the Bad Byron's Butt Rub so it looks like Stubbs is out. We had a good...

7:30 am. Looking good. Rotated racks. Temps were 170 on three butts and 180 on another. Temp was 260 at vent. After stirring coals, rotating meat, checking temps, basting, etc, the temp jumped to 350. Closed bottom vents. Gonna check again in about 20 mins and readjust vents. Photo...

4 AM check, 8 hours in and they look great. Nice bark developed on all four. Temp was 250 at the top vent. I stirred the coals, shook the ring, added some unlit, basted with apple juice and apple cider vinegar. Now I'm back to bed. Haven't checked meat temp yet. Will check at 8ish AM.

Anybody have a recipe? It's the only rub I've ever used, but they recently changed it from the original "Bar-B-Q". They have pork, chicken, steak, and Bar-B-Q now, but the Bar-B-Q is not the same as it used to be. The texture, color, and flavor is different. My wife and I are both sad and...

so here's the scoop. got started trimming and rubbing them down. first two went great. opened package for the next two and there was an "off" smell. And there was some kind of slimy stuff near the bone. Not good at all!! I sent my wife to the store to get two more and put the first two on...

I need to make pulled pork for 40 hungry baptists this weekend. I think 3 butts might be enough but I'm probably going to do 4 to be safe and have leftovers. I've never done 4 on my smoker before. I've taken out the water pan and use a clay pot base, will that have any impact on the...

That is a LOT of food! Looks great too.

I always forget to check in here before I smoke on WSM Smoke Day, but I started a butt this morning at about 7:30, coated with spicy brown mustard and Stubb's dry rub. I mopped it with apple juice at about 1:00. Pulled it off the smoker at 6 and put it in a cooler. We pulled it and ate it at...

thanks for the advice. i figured it should come out. i'll use the thermometer.

Do I take it out or leave it in there while smoking? Thanks!

I picked up a used Performer off Craigslist for $75. I didn't know if I would like the propane system or not but I LOVE IT. And now I have a nice table and storage area and a shelf under it for my chimney starter. Get a Performer.

Stubbs is all I ever use. I've never even tried to make my own yet because I love stubbs so much.

you shouldn't need to add smoke wood. i usually put a pretty big chunk (usually a a split piece) for a long cook and it puts out flavor for a long time. I'd make sure you give yourself enough time and then add some extra time. there is nothing more frustrating than when it's time to eat and...

when i've done ribs and butt I put the butt on top for a while until i'm ready to start the ribs. then i move the butt to the bottom with the ribs above it. i try to time it so the butt is done a couple of hours before the ribs so the butt can rest in foil for a while before being pulled.

sounds a lot like what happened to me recently. read this: http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...390079594#2390079594 K Kruger explains it all to me in that thread.

wow, that is all way over my head. i've never heard of that before. i would tell the butcher if i ever saw them in there, but they're never around. i'll just stick to the other food city. it was cryo'd meat so i don't really blame the butcher. thanks for the knowledge