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Glad it was a successful cook, but in the future you might skip all of the mopping. It just adds more time to the cook and boogers up your rub.

I don't think sugar burns until it gets above 300. Bump the heat up and see how they go. Personally, I don't like fall off the bone, to me that means they're overdone, but some folks like them that way.

235 isn't too hot by any means, a lot of guys/gals cook them between 250-275. There really isn't any reason to try to cook them as low as you are.

Before I got the 22.5 I would lay large briskets across a rib rack so that the middle was up high enough to squeeze it in.

Some guys/gals may disagree with me, but I think the first few rib cooks new barbecuetionists do should be done without foil so that they can kind of get an idea of how they cook without any "help" from the foil.

Good luck! I've got a small turkey breast and two racks of spares thawing in the fridge for either tomorrow or Sunday and can't wait!

Fall off the bone tenderness can be achieved without using foil, but I never go for fall off the bone. To me they are overcooked when they reach that stage. As to your question about the water pan, my best suggestion is to try a couple cooks with water and then try some without to find out what...

You can use the bottom grate or pick up a rib rack to use. I don't like to foil ribs, I just put em on, try to keep the temp around 250, and start checking them after four hours or so and take them off when a tooth pick slides in easily.

The only place locally I can find granulated onion is GFS.

Another big fan of pecan, but I still like hickory on occasion. Just have to go kind of easy with it.

Dang...

That looks great!

I remember the good old days of fighting with a couple ECB's I went through. A few things actually turned out edible but it sure was a lot of work.

John, I know it's OK to discuss other smokers here, but it sorta feels like going to a Ford Mustang forum to discuss Camaros. Wolgast, this was just the Velveeta package of shells and cheese with some rub and extra shredded cheese added. Nothing special, just a quick side for leftover...

Incoming!

For a quick, tasty side dish smoked mac and cheese is great! My wife has a great mac and cheese recipe but I decided at the last minute tonight to make some to go with meatloaf so I took the easy way out and threw together a package of Velveeta shells and cheese. After it was done I put it in an...

Thanks, and no I didn't swap the racks. I put the smaller ones on the bottom rack because I read that it runs a bit cooler, but I've never measured that for myself. And you're correct, no water. Sometimes I use just a foiled, empty pan and other times I use a pizza stone in the 18.5 and a 16...

I firmly believe the whole beer can up the chickens patooty is just a gimmick, and if it's standing up in a WSM the top part nearest the dome tends to get overdone. I have some of the wire racks that the beer can goes in which I like to insert, without a can, into the chicken to hold the cavity...

Thanks Mike I was pretty happy with them, and the guests devoured them, along with eight whole chickens I also did. It was a combined three family graduation party so there were a lot of teenage boys that showed up. You can imagine the carnage.