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3 days? Or less? More?

Can you explain this? Does this mean that without water, the temp would be 212 degrees higher?

I wouldn't wash the inside. Are you doing Minion Method? If so, perhaps you can just start with more lit coals than normal. Leave all the vents wide open longer, even if necessary prop the side door open a bit to get more oxygen flow. I use a Maverick ET732 and the cord never gets pinched to...

Im pretty much with Lew. I have just accepted a range, and have produced good cooks. I have a WSM 22, and use the MM, etc. It usually takes it though 1 1/2 hours to get it into a steady temp. With ribs, that is almost half the cook. I have only recently started shutting down vents all...

Or any other temperature? Your process? I have a hard time maintaining temp. I cook well enough, but I'd like to learn how to keep a temp throughout.

Wife's Grandfather passed so we drove from Los Angeles to Memphis. Much respect to all the truck drivers out there. Anyways, had my mind set on going to Rendevous. Was hyped and excited, and after all that, I was majorly disappointed. The ribs were terrible. Tough, and blah flavor. The...

Awesome, thanks!

Thanks everyone! Looks great. Gona be trying this out real soon.

Is there an easy to follow, beginners pizza tutorial available? WSM or kettle, either way. I'd like to try my hand.

please excuse the noob question... Seems pretty expensive. What is the big deal? What makes it better than just getting a regular kettle?

Is this the brine that you used? http://www.virtualweberbullet.com/turkey6.html

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wolgast: Well try THIS one! I bet you will be happy you did. No need to do a test run. But be sure to know how to get your wsm to cook @ 325-350...

thanks guys...sometimes I wish you all lived next door. But online is second best thing

hmmmm...where do you guys get this #5 sauce? And is there a 1-4?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: If your rib meat falls or comes right off the bone but is not juicy they are overcooked. Cooktemp doesn't matter much (I cook both spares...

Im cooking spares, generally two at a time. I have been using apple wood. I don't want fall off the bone, I like the tug as well, but when you cut the rack into individual ribs and take a look at the meat, it reveals the meat has withered away from itself into a sort of stringy appearance...

I keep getting what looks like mushy type ribs. They taste ok, but are not as juicy as I like, and certainly don't have the pretty looking meat with the smoke ring that I want. Before I bought this WSM I used to use my gas grill, and I have to say it would come out better. I don't know what...

What is the consensus here? One hour of smoke? Two? It is very easy to oversmoke ribs, so what is the general rule of thumb?

Thanks Jerry!

I am pretty new to bbq and have been trying various sauces. I really like the KC flavor of sweet and spice. However, most are too thick for my preference. How can I best dilute them to a more thinner sauce? Or perhaps a recipe that carries the flavor of a KC but is thinner?