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Very Nice! Congrats!

A couple of Q'ers here have already done that. One cut notches into the top rim of the mid-section and the rotisserie bar sits in it. Another drilled holes just below the top rim and the rotisserie bar slides through it. I like the notched rim idea better because it doesn't create such a...

Congrats! Practice makes perfect! Brisket was the hardest for me to get right. Even now I'm not yet to that "automatic" stage like I am with butt and ribs.

I usually get my butts and briskets from Wal-Mart, if not on sale elsewhere. Turns out good.

Several months, if well wrapped and frozen.

Since taste and flavor can be subjective, why not do a test? Do a short cook with Rancher's and another with Lump. You'll need to forgo any added wood to eliminate that flavor variable.

We are the Borg. You name it, the Collective has Q'ed it. And, as we assimilate more, the Collective's experience grows. Resistance to Q is futile.

"I would not think 200 - 300 degrees would be enough." But 200º~300º is not what the coals are burning at. A full-lit coal can reach 1000º. A quick Google finds that generic "wood" will begin char'ing about 300º and spontaneously ignite about 400º~700º, depending on moisture level. The...

Check out this meat hangar from Smoke EZ - http://www.flickr.com/photos/36362877@N07/3495601250/ Should be easy enough to weld up.

You can grill on the 18" too. On the 18" or 22", move the charcoal grate up to the lower grate position. Charcoal ring optional. To sear, put the charcoal ring on the lower grate and the charcoal grate on the ring and you'll have coals about 3" from the top grate. A 22" WSM is about $400. A...

meh, it's just a preference. I did not like the smell when I did a test burn with just oak bark. But don't notice it with bark-on chunks. IMO, just use it as is and save yourself some work.

Agree with all above. Same cut as Pulled, just not cooked to as high an internal temp, say 180º~185º.

Technically, Stefan's barrel isn't sitting flat with "no gap at the bottom" as air is coming up between the deck boards.

Well ... just taste it and see if you like it. You'll get a dozen opinions on what's best for ribs but they are YOUR ribs. If you like the taste, then by all means, use it.

Agree with all above. "Seemed a little difficult to get a consistent temp around the grill...." Well, that's actually a good thing. With spots that are hot and spots that are not, you can sear meat over the hots spots and then move to cooler spots for finishing up or warming. If you're doing...

Plz don't take this wrong but ... well ... just from the description ... it sounds like you forgot to add unlit coals. Are you following the directions as shown here - The Minion Method Don't worry about the smoke for now, let's get the fire buring right first. You can always toss in wood later.

Agree with all above. Tips ... ~ Fill the ring up full full. Better to have too much that not enough. ~ I target 200º but start testing for tenderness about 190º. Rest it in foil at least 30min, if not an hour. ~ Relax.

- IMO, foil is great if you like fall-off-the-bone ribs. It's really a matter of taste. I rarely use foil. It's more work to foil. - Yes, cook at same temp. I prefer 250º~275º for ribs. - Yes, try some wrapped and unwrapped. Again, using foil is more work. - Yes, I use mustard with ribs...

Very Nice!

Many post about letting TQ sit from a few minutes to an hour then rinsing off and preparing as usual. TQ should not add any adverse tastes as it's main usage is for curing meats and sausages.