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One of the pork shoulders: The brisket: Ribs are finishing up the foiled phase so no pics yet.

Just went out to check temps and lo and behold, the pork shoulders and brisket were done - internal temp of 200. Pork shoulders were 10 lbs each, brisket was 12 lbs. Put them on 9PM last night, so 13.5 hours. Ribs went on at 8AM, so will foil them in a few minutes.

I used Paypal. Delivery is outside the promised date window and was sent from a location other than what was stated in the listing. Seller accepts returns but the cost of shipping it back will be ~$80, and getting that refunded will be a major battle even though all the facts are on my side.

I've had the 18.5" for over 10 years, just got the 22.5" on Friday. This is its maiden voyage. 2 pork shoulders and a brisket in the smaller one, 6 racks of ribs in the larger. As an aside, the eBay seller I ordered the 22.5 from didn't ship it for almost 3 weeks (despite me telling her I...

This. BBQ was traditionally a way to make cheap and tough cuts of meat (e.g., brisket, pork shoulders) into moist, tender, and delicious dishes. Just as people generally wouldn't smoke a filet mignon they wouldn't smoke lamb. Whe I make lamb, it's either a rack of lamb with a marakesh rub in...

Ordered the 22" WSM last night. Ebay seller had them new for $379 with free shipping and no tax (Amazon charges tax in NJ as of July 1).

You can get it at any auto parts store or online from Amazon. It's basically a putty-like substance that you rub on the paint of a car, using the detail spray as a sort of lubricant, and it pulls all the embedded dirt and debris out of the paint.

BTW, just for nostalgia - I bought my WSM the summer of 2003, at a local hardware store, for $179. Amazing how expensive things have gotten.

LOL, I actually already have a 22" Weber Kettle OTG (with an EZ Que rotisserie attachment), plus a Smokey Joe, plus a Silver C gasser. So maybe I shouldn't be worried about the grilling aspect, it seems I have that covered. The more I think about it, getting the 22" WSM as a second smoker...

Yeah, there's no way I'm getting a Chargriller or Brinkman from a big box store. I just came from Home Depot and saw what they had there, I could literally crush the metal with one hand they're so flimsy. On the other hand, spending >$1000 + a few hundred for shipping, having to wait while...

Yeah, the 3 that I was looking at were: Lang, Klose, and Meadow Creek. It's not just the cost of the unit though, shipping on some of these smokers is a few hundred bucks because they weigh a few hundred pounds.

I have an old style 18.5" WSM that I bought new back in 2003. It has served me well for 10 years and is still going strong. Honestly it's all that I need if I'm BBQing for myself, my wife, my kids, and mayber her parents. However, when we're having a party with lots of people (and we're...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: I use to use a rib rack. Then I got lazy and didn't feel like getting my rib rack out so I rolled three racks and put them on the top grate...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Skip Felts: Joyful pictures. Many thanks. My next brisket awaits in about a week. Got turned on by this forum to the higher heat method. I will be...

7lb flat. 4hrs @ 225, then foil, then 4hrs @300 (added more coals and put the door on upside down). Cut it with a fork.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Groom: With the price of 4 racks of spares these days, you are a braver man than I using "mystery wood" Hope it turns out great. Good luck...

Well, I'm off to a bit of a late start this year. Just took the WSM out of the shed and threw on 4 racks of spares for a block party this afternoon. I was all out of hickory chunks from Home Depot, so I chopped up some mystery wood I had laying around. We'll see how that goes.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jason M: Thanks Ray! I think I might have an issue with a couple of racks being a little too tender. I think those will come off the grill here...

Time is irrelevant. All those guidelines are just estimates and every pork butt is different, even when they weigh the same. It is not uncommon for a pork butt to hit 165-170 rather quickly and then just hover at those temps for many hours without budging. Keep cooking it. The only true test...

I generally get 3-3.5 lb spares and cook 3 racks at a time for 7-8 hours at 225-250 degrees. Nothing too controversial about that. Here's the controversial part: I have by far gotten the best results when I use the bottom rack and have some other type of meat (pork shoulder or brisket) on the...