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Too low a temp and too short a cook. I generally cook ribs at 225 degrees for 6-8 hours. I've also had very good luck cooking them on the lower rack with a pork shoulder or two up top. The fat dripping down on them keeps them super moist and tender.

I just put it on the lawn and try to avoid any landmines my two dogs may have planted. It's hot enough inside the cooker to kill anything that gets on the lip.

Here in NJ, Home Depot sells boxes of Char-Broil (New Braunfels) lump charcoal at a halfway decent price.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Allingham: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Allingham: Cooked two pork butts last night using new Kingsford. Meat weighed 17 pounds before trimming a couple of pounds of fat. Used the...

I'm leaning towards this whole thing being a marketing gimmick. Cutting the grooves in the briqs enables them to create more briqs from a given weight of raw material. Sorta like when some soft drink manufacturers switched from a 12 oz can to an 11.5 oz can a few years back. I doubt the...

One of your rub ingredients doesn't happen to be meat tenderizer or papaya juice, does it?

A lot of lump charcoal brands include some only partially charred wood, that's where the smoke and smoke flavor is coming from. Properly prepared charcoal is just carbon, which should produce no significant smoke or flavor. I've found some really "interesting" things in the last couple of...

Anyone have a good recipe for the corn cake like you would get at Chi Chis? I've found some on the net, but they didn't come out anywhere near like the real thing.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Any wind at all during the cold season just knocks all the heat out of the WSM. </div></BLOCKQUOTE> That hit the nail on the head. During...

I wish there were some place up here in NJ that sold fist sized chunks of various fruitwoods by the bag so I could experiment more. Home Depot and Loews only carry Hickory and Mesquite and I've seen Oak in some other stores, but that's about it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scot Cummins: Saw AB make liquid smoke at home using a chiminea, but I like the idea of making use of your trimmings. </div></BLOCKQUOTE> I'd be real...

Sounds good. I often throw some chopped up leftover brisket into my chilli for that nice smoky flavor.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark C: Meat can be stored for up to 12 months but that is at 0 degrees. So if the meat is in a stand alone deep freeze it will be ok but if in the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron F: ....about the amounts. First off, does the ts mean teaspoon or tablespoon, secondly, for 5 pounds of meat(this is what the recipe calls for) how...

It's getting cold around here, so I don't think I'll be making any more BBQ this year. I have a brisket and a twin pack of pork butts (all in cryovac) in the freezer from this past May. Looks like I won't get to cook them till next Spring. I'm not worried about the meat spoiling, but will the...

Probably not what you want to hear.......but I've had the best luck making jerky in an electric food dehydrator I bought from Wal-Mart. It's a lot less effort than the WSM or any other smoker for that matter. BTW, if you really like hot jery like I do, dip it in one of the sweet teriyaki...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dean C.: Does this brownulated sugar offer the higher burn temp that turbinado does? Sorry to ask a question withing a question, but I am unfamiliar...

I will second (third?) the use of brownulated sugar. I've been using it for the past few months, ever sisnce I first stumbled upon it at the local Shop-Rite. It definitely has more of the molasses flavor than turbinado, though not as much as dark brown sugar. Much easier to work with than...

Just an FYI - The best ribs I've ever made have been done on the bottom grill with a couple of butts or a brisket above. The fat renders and then drips down on the ribs keeping them unbelievably moist. It's a bit of a pain to put them in after the butts or brisket are already on, but well...