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I am shocked that the ribs were not done at those temps and the time you cooked them. How was the quality of the meat? In my experience good quality meat is 90 percent of getting a good product. How big were the babys? The old saying in BBQ is that they are done when they are done. Usually if...

Forget doing chicken on low temps. They come out far better on the grill instead. Try doing a butt or some ribs. Turkey is the same but you can get a good one out of the wsm if you get the temp up to 350 or so.

I think BRITU may ahve been the worst rack of ribs I have ever made. I make all of my own rubs and sauces and like to customize it my own taste. I think that if you dont experiment you miss out on making own personal best batch of ribs and BBQ.

The bark was good. I had the temp between 235-250 on the top rack. I actually put them back in the smoker for 1.5 hours after the foiling, then finished them in the broiler.

I tried a little foiling experiment. I usually buy spares from Costco that are 8.5 lbs for the 2 of them. I rubbed them right before putting them on the WSM. Usually my ribs take about 7-10 hours. I did a 5-.35- 1 cook. 5 hours in the smoker, 35 foiled and 1 hour in the smoker. It never...

Steve could you tell us about the details of the goose cook and how they came out?

Paul how big are the ribs that you are using? Spares or babys?

"I do about 3:15 - :45 - 2:00 (unfoiled - foiled - unfoiled) at about 235 - 245 (probably a tad on the high side temp wise, but it works for me)." So does that mean you go only 45 minutes foiled?? I am going to try some foiling this weekend again as much as I usually dislike it but the I think...

Dont give up so easy. It took me several times to make a good spare and like you I loved the baby backs. I now love them both. Find the method you like best. I have tried foiling, putting on BBQ sauce from the begining, higher temps, lower temps, you name it I tried it!! I have now figured out...

San Diego has no clue on what BBQ is. That is why I make my own with the WSM. One of these days I will have to get to the hotspots of BBQ like Memphis, KC, and NC and see if their restaurant Q is as good as my homemade stuff.

My suggestion is to do the chicken on the grill. I use my Weber Gold and cook it indirect at high heat skin side up and the skin comes out nice and crispy and the meat really juicy inside. I just put a rub on it and have coals on both sides with the chicken in the middle with a pan underneath...

Where they spares or baby backs? Was it the same place that you got the meat on your successful cook? Was the meat previously frozen? I have found that the quality of the meat is about 80% of the success in the final results and some will say it is higher than that. If your temp was in that...

Sorry Doug I was thinking of duck. I know chicken is a no no and possibly turkey. My purveyor has told me that is is ok to use duck on top and I have several times.

Sure those temps are fine and within range. I believe you can put either meat on top without any ill effects. I must warn you about the 3-2-1 approach that you can get very soft ribs if you overdo the foiling. Some people like this but 90% of the time I like it without foiling. If I do foil...

I get a lot of my spares at costco and I just put the whole racks in chime bone and all. I dry rub them just before I put them in the smoker and use the minion method. I like to use the bottom rack if I only cook one rack. I cook them between 225-240. I do not foil nor baste usually and if I...

Falling off the bone is NOT what you want if you want to eat the very best Q. If they are falling off the bone they are either TOO soft or overcooked. You should be able to bite into the rib and it will have just a little tug to it. In my experience with baby backs if you go 3 hours unfoiled...

In my opinion if you foil and no not go overboard and do it too long you can get very good results. I like to do them without foiling most of the time as I do not like that super soft texture when they are foiled too long. When timed right though they can be extremely good and not too soft. I...

I do several BBQ get togethers a year with the San Diego Chowhounds which I started. We also get together for some nice meals at great restaurants. Let me know if you would like to be invited to some of the get togethers. It is usually very informal just a bunch of people that love good eats.

Use a portable propane stove and put the chimney on top. No newspaper to deal with and the heat is instant.

This is very frustrating. I put a flat that weighed only a little over 3 lbs at 2PM today and 9 hours later the thing is still not done. I wrapped it in beef broth and will wait for it to cool and continue cooking tomorrow. This is totally ridiculous!! No other meat gives this much grief...