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All turn out better than at the local bbq joint picnic, shoulder or Butt. Bone in bone out they all taste good..If I see a good deal on boneless I grab it. I may prefer the bone in because it provides a little more flavor like cooking a whole fish. I may not be able to tell the difference...

Are those fresh hams.I used a semi boneless "what does that mean" But it was fresh damn it was good. What is the difference betwee ham and a butt or shoulder is it the cure

That looks great I did a ham on the wsm one of the best things I have ever tasted

very cool

Never really had a problem with ashes unless it is windy or I when I had coals sometimes to the wsm. I did notice they where flying of floating yesterday and I was using lump. They don't bother me to much in regards to the food taste the same but they are kinda annoying.

Thanks I will try them got a food saver for xmas so I can save some any tip on trimming should i make them look like you buy in the store or is xtra fat ok for flavor

Winn Dixie has ribeyes on sale for 3.99 a lb. They come in a 16 -18 lb package and they will slice them for you. They are uncut and untrimmed. The cleaned up ones are like 5.99 a lb. they look better I guess because they are cleaned up. What is a beterr deal. Kinda like getting chicken...

Wow I though I was the stuff because I was getting dough from publix the local grocery and the pizza was kicking can't wait to go here I am a simple mae and like simple stuff this will be fun

I think you are ok with either. Cold the next day is probably easier and less mess. The deli always slices cold meat. If you aren't eating it the cold meat is firmer and cuts easier with less juice all over.

Beans and chilli taste better also.

Yea I know what you mean I have used several types of lump but none with this much sparking. Cooks ok not a lot of unburrned left I mainly use lump for grilling but will use it in the smoker with no complaints.

Wow look at all the sparks

Wow this stuff sparks like the 4th of july.

2 holes you can always add later. Copper bottom pans. Copper in stills. Copper pipe in your house, Should be ok but I am not an expert.

I did a butt and picnic last weekend and cooked both the same way very simular. You could almost pass one off as the other. Butt a little more tender picnic a little more flavor. I like both just fine I may prefer the butt but the picnic is damn good. I do trim that heavy skin off and try...

Anyone put a hole in the bottom of the wsm so that water can drain?

I prefer muscle meat but you can use ground they have some presses or molds you can use to shape the ground.

I agree with change one varible at a time. Sounds like you have a good grip on the ribs. It is simple to turn out awesome ribs on the wsm. The main thing is you and family enjoy the food. Some like to experiment. Foil Different Wood Different rub Sauces on the side

Damn..... thing looks great .......

The barks don't really turn to mush for me. I cook or finish at high heat all the time with no problem. I don't really foil to speed up the cook only when I pull off to keep warm or let rest. I like the outside cut it usually getls eaten first while the butt is getting pulled