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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: Cut in half as Jeff suggested, and an extra middle rack works great if you want to cook three full slabs without any hanging out past the...

I had my DVR set and someone deleted it! No one is fessing up, but my wife and I ate steak and the kids had hot dogs... They thought I was kidding until we sat down for dinner. I think they got the hint to not mess with anything BBQ on the DVR from now on.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Mann: I used to trim them back to fit on the top grate (cutting off 3 or 4 ribs). I would then cook the cut pieces on the bottom grate. Bob...

That is what I ended up doing, but I probably lost an hours worth of cooking/heat due to messing around with this. Dinner is going to be late tonight...

I am cooking 2 today.

OK, this is the first time I have tried cooking spares vs St Louis style on my WSM. With the St Louis, I have no problem coiling them up. With the spare ribs, they keep falling over. This is frustrating as they are far bigger than 18" long. What do you guys do to cook spare ribs on an 18" WSM?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Toby Keil: Thanks for supporting the Relay for Life, we had ours last weekend and raised over $220k. The cash we are all raising is helping save so many...

Well, my plans have changed slightly. I am working Saturday, but we are having our Relay for Life parking lot sale. And I will be grilling hot dogs for donations! Sunday we will do our Smoke day celebration: Pork butt Butt can chicken Ribs (?) Grilled vegies and corn on the cob

I use a Maverick ET-732 in combination with the one on the WSM lid. I also have a Thermapen to make sure the meat is where I want it.

Thanks guys! I guess I will have to kick the WSM every few hours then on my next cook. For the first year or so, I never had to do this at all. I was worried about splashing the water if I moved things too much.

I tried that once, maybe I need to tap harder.

WOW. I thought it was just me. I posted a new thread a few minutes ago and then found this one. I am having the exact same issue, but I have changed nothing. My opinion is Kingsford changed their Blue as that is what I use. The Comp burns too fast for me as I like 12 hours at about 230-245...

This is the third or 4th cook in a row on my 22 WSM that has started out fine but then the temp dropped about 5-6 hours in. 2 years ago I was having no problems with 12-14 hour non stop cooks. Now I can hardly get 8 hours before my temps drop to 200 with all vents wide open. My method is the...

All of the above is good advice on cleaning the Q220. Remember, it is only 12,000 BTU's. That is not a lot! I have problems when I refill my small canisters. I get better results from a large bottle or the hose that hooks it to my motor home. I think it has to do with gas pressure, but not sure...

I got 4 postcards today! While I hate stupid lawsuits, Weber and other companies do need to be more forthcoming on where their parts come from. I was only aware of the Spirit line being made in China. I was under the impression everything else was made in the USA. Now I hope those scummy...

Looks delicious! Congratulations.

I quit using the food probe on my ET-73 and ET-730 and just use the pit probe to monitor/maintain temps. I will got out and poke my Thermapen in when the time is getting close to check for tenderness as well as internal temps. I will rotate my buts on my 18.5" WSM about half way. Then I foil for...

A co-worker (Secret Santa) gave me a Weber bag of Mesquite chunks. I think it was a hint I need to bring a batch of chicken legs to work again... But I have permission to get a Guru before Spring and I get to attend another class (did Paul Kirk's last year).

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson: Chuck, cook till done. Merry Christmas. Don't stress it, give yourself an extra 2 hours. </div></BLOCKQUOTE> Late to the party as usual...

29th out of how many hundreds? that seems pretty cool to me! And 11th in ribs too. Congratulations!