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Pat Those are very good links. Thanks.

I am thinking that injecting may be a good idea to try with a butt cochinita pibil style.

Konrad Do you still sauce and hold your ribs in the cooler vs foiling in the wsm?

Konrad Are you still saucing, foiling and holding and what is your ratio if you dont mind? I am still going back and forth between foiling in the smoker or holding in the cooler or a combination of the two. Thanks.

Anyone ever try this? Use a combination of the ingredients for cochinita pibil and combine it with pulled pork instead of the vinegar chile sauce which I love too. Hell why not combine both sauces together, thats the ticket! Here is the link: http://www.dianaskitchen.com/page/pork/pibil.htm

Ken P Thanks. Did you ever try this duck recipe?

You really like Raichlen dont you? When it comes to duck I follow the instructions of the chinese as they have been doing duck for about 3000 years more than Steve. Just kidding and your method will work fine Im sure.

Al It depends on a few things. If you got the skin really dry enough that is a big factor. Let it sit under a fan to dry and then put it in the frig for a few days. It comes out fairly crispy if you finish it off a higher heat at the end of the cook. To get it really crispy get a large wok and...

Jim Let me know if you tried it and how it came out. Many in the restaurant business finish it off in a wok with oil for a few minutes using a ladle and pouring it over the duck to really crisp up the skin. Some also finish it off at a high temp for the last 15-20 minutes too. Let me know.

Here is a little smoked duck recipe of mine. This is how I do it: it is like a peking duck in the beginning and a smoked duck in the end. Big pot of water 1 cup of molasses 1 cup of vinegar 2 Long Island ducklings (4 to 5 pounds each) Marinade: soy sauce (get the good kind from the chinese...

I posted a duck recipe here before maybe you want to try that one. It is a combination of a peking duck/roasted duck.

The technique would be as follows: ribs in the wsm for 2 hr 45 minutes to 3-3.5 hrs Then take them out and add a little pineapple juice and then wrap in the foil tightly. Put back in the wsm. cook for up to 1 hr and 10 minutes max. put in cooler with foil still on and rest for 1-2 hours...

Jeff have you ever rested them in the cooler after foiling and glazed after an hour or two? I hope Jim chimes in as I want to hear his answer.

Jim Do you rest the ribs also before you glaze them? How long do you rest them for?

When you wrap them, I'm assuming that you put them back on the wsm. Yes I put them back in the WSM after I wrap them.... When you rest them, do you leave them wrapped? Yes I leave them in the foil wrapped. Also, when you wrap ribs, do you wrap a couple racks at a time or do you wrap each rack...

I have learned just about everything I needed to know from Stogie who was my first mentor and then of course this board as well as from bbq competitors, hobbyists, etc. I was a staunch anti foilite but after reading that Jim Minion got good results and now uses it I thought differently. I now...

I emailed Candy and ordered the Jack Daniels, apple and the sugar maple. I am going to use the maple for duck, the apple for ribs, and the jack daniels for brisket.

Sounds like you enjoyed the duck. The foiling may have hurt the crispyness or perhaps a rotisserie bird doesnt give it also? Any reason why you foiled? The tradional way to make peking or roast duck is to insert a bicycle pump nozzle or an air compressor between the skin and the meat of the...

Ken You should boil it at least one to two days ahead. Let it dry by a fan and keep basting it as it dries. Then put it uncovered in the refrigerator for a day or so to get the skin bone dry. Let us know how it came out.

Jim Babek What were the big differences in the 180 vs the 190 degree brisket?