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Peter, I assume you're having a huge crowd with huge appetites. I mean your "appetizer" is hamburgers! Basically briskets and butts run around the same time - 16 hours or so, and if you do them HH, then it still should be the same length of time, though I've never done an HH brisket. You...

Hi, G, Welcome to the board! First off, whatever smokes your meat - if it tastes good, then it's OK. I love my 18" wsm, but I can understand the attraction of a set and forget system. Travel over to Ontario BBQ, http://www.bbqs.com/, and checkout what's there. You'll feel like a kid in a candy...

Nice looking - from the size of the bones, they were sides?

Whatever happened, and however it turned out - congrats on joining the WSM family. You'll never regret it.

I like to do my ribs L&S, but I've moved my butts to HH. I don't notice much difference and my guests don't either, but not having to do an overnight is so wonderful that unless I found a huge difference I wouldn't go back.

I can honestly say that virtually everything I know about smoking low ans slow has come from this site. It is great, and I hope you lurkers - which I was for along time - start to realise that all input is welcome.

Hi, I love to make bacon, and i'm wondering about increasing my output, especially since my friends keep begging me for more. Has anyone tried using a rib rack to get more bacon on the smoker? Right now I can do four belly slabs and my 18" is full, as you can see from this pic. Any thoughts?

Found this review on the iLounge: http://www.ilounge.com/index.p...ter-for-ios-devices/ Note that they don't take smokers into consideration. Does anyone know if there's been any changes in the year since that review came out. One thing they did point out was that the distance factor seems...

I have a Maverick 732, and i'm pretty happy with it. The thing is, it won't work in my office which is loaded with electronics, but is also where I spend most of my time. I also find the method for setting temps and so on with the 732 to be a PIA, esp if you are switching from a low cook to a HH...

I did foil, Jeff, but then sauced and left them on a bit too long after that. Won't happen again.

Clean it?

The BP was right on the smoker, eh? Interesting.

Had a bunch of family over this Saturday, so I smoked two butts and two racks of BBs. All high heat. Went exceptionally smooth, and my wife stated that she can't tell any diff between a 16 hour butt and a 6 hour butt. All was delicious though i thought the ribs were a bit too crispy - but I was...

I'm 66, still working, still smokin', still carryiong on. Lew, you're right, it's all about doing it yourself and enjoying it. Professor Mike

I find a butt is good for about 20 nice sandwiches. Remember that since folks are walking around they don't want meat falling out the sides. Also, as mentioned, a lot of kids like pulled pork if the rub is not too hot. I would make 4 butts on two racks, and hope you get some to vac and take home.

Good for you. Rob! Now try some ribs!

Here's a few suggestions. First, fill that ring up to the brim, charcoal is cheaper than meat, so don't be cinchy with it. Secondly, make sure the coal in your chimney are really white hot - be patient and give them lots of time. You should see a lot of white ash and flames flipping up the top...

Hi, I'm in Toronto, and never have trouble finding any sort of cuts. Basically, the nomenclature is the same as in the US. For PP I use a Greek butcher on Pape Avenue -674 Pape, but all the butchers in the area carry them. Be sure to say you don't want them tied with netting. We also have Costco...

My only objection is too much blade and those tiny bones.But I do find the meat good.

Great piece. Thanks for noting it.