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I smoked 4 racks of ribs yesterday for a party today. What is the prefered method of reheating them? I was planning on the oven at about 300 and check them every 20 mins to see when they are warm. Is there any problem with this method? I normally reheat in foil on a grill, but thought it...

Well considering you are talking about only having it over the coals for the first 4 hours then you shouldn't have to worry about the drippings stirring up the ashes, and if you do it on the top rack, like the turkey, then you should be fine there as well. I say go for it, and let us know how...

Well the new middle section came today...talk about fast, Weber said that it would take 7-10 days, so 2 days is obviously much better. It did come with the brackets, so I just need to get food grates and a door/latch. Which brings me to my next question. I can get the door, and grates easy...

ok, everyone what temps are you 1) cooking the full brisket at and 2) do you use the same temp when puting the point back on?

I am getting a new middle section due to an out of round situation. It isn't a horrible out of round situation, but Weber still said that they will send out a replacement middle section. I am going to try and adjust it a little using the info from this board and use it as a double stacked...

Thanks Paul, and that should have been that the cooker was at 197 for 20 mins or so, not 2. I'm guessing that the low temps were the colprit. Thanks again.

I tried it on one rack when testing a couple different methods, and wasn't impressed. I like brown sugar when you foil much better.

When you marinade meat will it take longer for that meat to be done? I did ribs that had been marinating in pineapple juice for about 8 hours on Sat. The flavor was great, but after 6 hours (3 open, and 3 foiled) they were just a bit undercooked. Now I will say that I had trouble getting my...

Any thoughts as to which is a better setup or are they pretty much the same?

I have only used pineapple juice and it has worked well, but I also saw on BBQ Pitmasters that Johnny Trigg was putting honey, brown sugar and other items but no actual liquid. For those in the know was that margarine that he also squeezed on, and is there anything else to use? I wanted to try...

You might do it for the rehersal dinner rather than the wedding itself. However, if you are going to do it for the wedding, get creative...for instance, do a brisket, and then slice the burnt ends and wrap around scallops for hor'orderves. You can do bacon wrapped smoked chicken (either breasts...

My wife hates eating stuff of a bone (yeah I know), so I had to figure out a way to smoke ribs (because I love them so much) so that you can pretty much pull the bones out, but the meat isn't mush. What I do is smoke them at 225 (can't really get much above 235 since the time is so long) for 3...

How to make ABT's by far is the best thing I learned, and using maple bacon and wrapping in biscuit dough made them even better! Looking forward to making brisket for the first time this year. Hopefully it will turn out well!

Well I have continued to go back and forth between foiling after 8 hours and cooking the rest of the way with pineapple juice in the oven, and just letting the Butt stay on the smoker until it has reached the desired internal temp (for me that majic number is 200)then wrap and rest in a cooler...

Hey Wayne, the Brisket looks great. I have a couple questions. 1) is that just a flat of brisket? 2) what method did you use to smoke it? I want to do my first brisket, but don't want to mess it up.

Hey Brian (or Mike), Where can I get the rotisserie ring that Brian has? Is there one that fits the 22.5 WSM?

Chris, Every time that I have smoked Butts I have had them on the smoker for 6-8 hours then finish them in the oven, tented with pineapple juice. However, the last time I wanted to see the difference between smoking them the whole time on the WSM (then wrapping in foil and putting in a cooler...

I had a Brinkman S&G for two years and would agree with ToddF. I made a lot of good Q, but it was so freakin labor intensive that it was nuts. I had to adjust vents, re-add feul, move meat, etc every 30-45 mins. I really liked the offset design, but I can't afford the good offests (1/4"...

I am currently doing two BCC's and 2 Pork Butts. I have had them on for 6 hours (about 5 hours since the WSM got up to 225. I have been running at about 230 for most of the cook and just recently the smoker spiked to 260. The chickens look done, but just wanted to make sure I should pull them...

I'm going to be smoking a couple beer can chickens and 1 or 2 Pork Butts on a WSM. Is it recomended that I put the Chickens on the top or bottom grate? I wonder about this because of the drippings from the chicken on the Pork. However, I also know that the chicken will be done in half the...