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Consistency. I use it because it produces consistent cook times & finished results. Which are handy when in a time crunch.

I've done both ways, but I consistently get better/more reliable results using foil. Usually I add the foil at when internal temp gets to 150/160.

I agree that wings should be eaten crispy, which begs the question; why bother using the WSM at all? Doesn't make sense to me. I just go with the OTS. Do you actually gain anything going from one to the other?

Reasons why I foil: 1) I get more consistent cooking times 2) Everyone I know craves falling off the bone ribs. 3) I myself crave falling off the bone ribs. I've tried it every different way, and always come back to liking the foiling the best.

Maybe I'm not reading it right, but starting the MM with 20 lit coals is too much. Even in the dead of winter I'll use half that at most. I will say, yet again, that the Guru was the best money I ever spent, and highly recommend the purchase to all. It prevents all temperature issues.

from my experience, it's almost impossible to destroy a butt. I have a guru and a few times I have forgotten to close the bottom vents (mostly because I'm in the bag when I smoke), and I only notice when the alarm goes off that the pit temp. is too high. That said, each of those times the...

I'm going with baby backs. I get much more consistent cooks with them for some reason. When I have done spares in the past some have been finished in 3 hours & others have taken 5. Granted, I'm betting the discrepancy is mostly due to my cooking methods more than the actual type of ribs.

I had never read about pre-heating the cooler. What a great, yet simple idea. Sorry, no real substance behind this post.

Regarding butts, i've cooked them both ways. When I decide I want to use foil, I wrap at 160 & wait until 195ish. When I don't end up using foil out of laziness, or if it reaches 160 while I'm still asleep, I just use the fork test at the approximate done time until results are optimal. I've...

Butt just about done. I still haven't been able to hit 195 without using foil. Currently sitting at 171 but the fork turned easy when I put it in, so she's done.

To each their own. I also have more success foiling ribs as well. I also prefer fall off the bone tender. As for resting, I think everyone is in agreement that it's necessary for butts.

I always add unlit, because I have yet to think of a way of adding lit without burning myself. I also would think that adding lit would spike temps more than unlit. I usually push the coals already in the cooker to one side with an old golf club, and then I fill the ring forward with coal so...

I clean/store my WSM grates by tossing them on my OTS after I use it to grill. I use that heat to kill anything on the grates. Works like a champ & keeps things "BBQ clean."

I've never been able to get butts to 195/200 without using foil. Now I don't even bother waiting to see if they plateau. I cook to 160, immediately wrap in foil & they are always 195-200 within the time frame that they should be.

Holy mother, want some meat with all that smoke?

That sounds phenominal. I've only done wings a few times, and have usuall just done them on my OTS. I always flip flop back & forth, but really can't come up with a reason to use the WSM unless I just feel like using the WSM. Which is perfectly fine. I usually go with teriyaki sauce myself...

If using high heat, would it not be just easier to toss them on the grill?

I always love cooking up a few lbs. of bacon, crumbling it into little pieces & mixing that in.

I can't even express in words my amazement at how great they tasted. I thought it was much better than the ususal beef.

Had some pulled pork from the butt yesterday, so I thought about trying some pulled pork tacos. Out of this world. I liked them better than beef.