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Ribs on at 1300. Wife is officer- in- charge of baked beans and cole slaw. Looking forward to a clear liquid adult beverage in the near future.:) Ciao........Billybob

Agree with John, a thin sliced pork loin sandwich is killer good. I like them about as much as a pulled pork sandwich.

Bingo, Bruce. Thanks a bunch. Bob and Todd, appreciate your interest. Keri C always thought Gauldin was THE MAN. I especially like his piece on briskets which is a classic.......

Some moons back a chef from New Mexico , posted a finishing sauce that was superb. Cannot find it. Any help would be appreciated by a computer illiterate old guy. His restaurant is/was quite well known..........

New York strip! Great flavor ,plus I like the bite, a little chewy...................

Some grills go a year, some go a couple of years. I just replace as necessary and I do not take extraordinary measures to preserve them. Too much effort for the return..........

New York strip steaks and parmesan cheese.

Just a touch of Salt Lick sauce on the side is great with brisket.

Have smoked many a rib, brisket, boston butt and chicken for numerous guests and not one has ask whether I used KBB , Stubbs, etc. They just enjoyed the end product. For 95 plus percent of your guests and those of us cooking charcoal is charcoal.

Poke to the center.............

Lamb--ugh.............

What is your definition of " burning clean " and how that effects the finished product? I am a light the fire, kick the tire and on goes the meat guy.

Good looking stuff!!!!!!!!!!! Congrats.........

No to both.....

"psb" has me stumped. What is it?

I would leave them be. The temp should take off soon. You gonna have a bunch of good bark which I love...............

Laura, I have used an oil pan for years on my deck with no problems. Easy to handle and store. Using routine precautions you should be good to go on the astroturf.

Have used it and found it to work fine.

Have never seen a brisket that sold commercially that would not fit on an 18.5 with a little ingenuity. I. E., build a hump in the middle so the brisket goes up and over it, effectively shortening its length.

I agree that foiling the ends will help your problem. Have not tried the no water pan method with ribs and not sure it will work well. Have you tried ribs indirect on your kettle? If I keep having success, it might become my go-to method............