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Welcome to the forum.

The rib looks great. Did you try the toothpick test? If it goes through smoothly it's done. Also you do not have enough bone exposure. I use the bend test in conjunction with the toothpick test. Sometimes the bark will break and you see white meat. It can be deceiving, the rib has to bend...

Try a bacon explosion, very tasty, easy and done in 2 hours. http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Now thats what I call a breakfast sandwich.

Nice chop, welcome to the forum.

What's the point in going to a restaurant when you can produce food like that. Very nicely done.

Great looking butt nice color on the bark.

I've never had a grease fire. I do a burn off everytime. I burn off the grease from the previous cook. I find that when I pre-heat it smokes anyway. I also don't want the smoke flavor in my food.

Beautiful!

I make my own but when I go store bought I go with sweet baby rays.

I put the chunks on top and mix it in the k, I then put on the lit k to start the mm. I start to put the smoker together and leave the vents open, throw on the meat at this time, cold. I monitor the the temperature and once I am with 15 degrees of target I begin to adjust my vents and add the...

That family sure is pretty.

I have an auber and I like the display at night, it is easy to read from far. It works great. You can't go wrong with any of the ones you listed. Let us know which one you selected.

For those that plan on using the saucer with the atc remember that your temp will struggle to get above 230. Identify your target temperature. If you are going for 250 and above with the atc do not use the saucer. Trust me I learned the hard way. I have an Auberge atc. Just my .02 cents.

Congrats and enjoy!

Several things happened if you are running low. Either you added to much lit k or you did not fill the ring enough or you had a really long cook with a stubborn piece of meat. I would add between one half and three quarters of a chimney of lit k. Remember that you also have to move the lit k...

I find that smoking at 275 with no foil and foiled pan works well for me. Spares take me 5-6 hours and loin backs 4 hours. They come out the same every time. Everyone has their own technique. I just like to keep it simple, I don't like mess around with al foil and handling the meat to much...

I dont use foil and monitor at the 3 hour mark with the tooth pick and bend test. Spares take me 5 to 6 hours and st. louis take me 4 hours. I monitor often so I have never had overdone ribs.

Nice looking rib, congrats! Now onto a butt.

You can do a high heat pp and save yourself some time. Looks good. Good luck.