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Can anyone compare the taste and quality of the BBQ FOOD from our WSM's with the taste and quality of the Q-FOOD off of a PittsnSpitts cooker ?? Beyond size and price I hope the meat tastes as good or better ????

I guess I tend to like the kind we ate when I was a kid !

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob Lyons: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">dry um and smoke...

We use Royal Oak lump 100 % of the time..... Full Ring with a lit starter full on top...... two vents at 25% third one off after lid says 250 . gets an easy 10 hours without any effort.!

Royal Oak from Wally World Garden section. 10 pounds $5.97 Clean large chunks slow burning and great light smoky taste........ or add a chunk of hickory !

My wife likes dry ribs so I soak hers in salt brine then dry um and smoke um...... she loves um and I can buy more lump and stuff... yes ! Go Jim !

Wow you did a wonderful job . it looks like a BBQ house menu !

I find the flats at WalMart ( Destin FL ) cryovac section called Brisket Roast ...... Which is the flats with a thin fat cap. Yes I know Wallys meat is NG but the flats are great for maken corned beef or pastrami.

Now I am confused about what is good BBQ ? http://www.motherearthnews.com/library/1988_July_August/The_Great_American_BBQ

Lived in New Oleans LA for many years. Two of my boys married cajun girls. We tried all the brands and Savoie's is by far the best. They all used Savoie's Roux in a jar. The gumbo will blow you away ... best ever. Wally World in Destin FL has it. Or heres alink...

Has anyone ever chunked a can of spam for snacken and smoked it while cooking a real meal ?? Is it worth a try ?

Hummm gues I never did the foil on ribs .... guess I need to try that. Seems we like the ribs from the cooker using about 260 to 270 at the grate ... My wife likes them brown and dry ..no sauce I like um every way I ever had um !!

I use the lazy way...... Fill the ring to the top with lump..... put the chimney full with the electric lighter in it on top the full ring.......... dump it on top when going good about 10 minutes.... when the cook is done close the vents .. fire goes out. next time shake the few ashes from...

We use Royal Lump all the time . two vents at 15 % and she runs all day at 240 to 260 Dome which is 230 to 250 grate with the ET -73 Probe. Maybe your lump was wet ?? pretty humid here in Florida and has no effect. Maybe your water pan was so full it was boiling over and dripping in the...

yes I spelled ST Louis wrong ,sorry ! .... dang I need a spell checker

Well for fun I added a few Black Angus frozen burger pattys along with the ST Lois ribs and a few links of sausage. after first 2 1/2 hours I removed the pattys .. tasted um and tossed um to the dog. Oh yah and we eat the sausage while waiting on the ribs. Man oh man those BA beef pattys were...